Roasted Garlic Dill Potatoes
These healthy oven roasted garlic dill baby potatoes are a delicious side dish and insanely easy to whip up. A summer favorite with lemon, dill, and garlic. Whole ingredients make this paleo and Whole30 friendly.
Servings: 6 people
- 2 lbs baby potatoes cut in half
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1/4 cup dill roughly chopped (stems removed)
- 2 tablespoons lemon juice
- 1 teaspoon zest
- 1 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 425F and line a sheet pan with parchment paper.
Combine all the ingredients in a mixing bowl, cover, and let marinate for at least 30 minutes (the longer the better).
Pour the potatoes on the parchment paper lined sheet pan and transfer to the oven.
Roast for 30 minutes, stir it, and add it back to the oven for another 15 minutes (or until skin is crispy). Serve.
Serving: 1serving | Calories: 184kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 666mg | Fiber: 3g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 34mg | Calcium: 27mg | Iron: 1mg