Potatoes Elevated: Baby Potatoes with Lemon Dill Sauce

Potatoes Elevated: Baby Potatoes with Lemon Dill Sauce

Potatoes Elevated: Baby Potatoes with Lemon Dill Sauce

Ingredients

For the roasted potatoes:
  • 2 pounds small fingerling potatoes in assorted colors, well scrubbed
  • 1½ tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • Zest of 1 lemon, divided
  • 2 tablespoons fresh dill, chopped
For the lemon dill sauce:
  • ½ cup plain coconut or dairy yogurt
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt
  • Pinch of freshly ground pepper
  • 2 drops Dill Vitality
  • 2 drops Lemon Vitality

Instructions

  1. Preheat oven to 450° F.
  2. Toss the potatoes with olive oil and salt and pepper on a rimmed baking sheet.
  3. Roast for 20–30 minutes, tossing halfway through, until fork tender and browned.
  4. Meanwhile, in a small bowl, whisk together sauce ingredients and set aside.
  5. Toss the warm roasted potatoes in a large bowl with lemon zest and fresh chopped dill to coat.
  6. Serve with lemon dill sauce on the side. To make them an appetizer, you can serve each potato with lemon dill sauce dollops on top, spearing them with a cocktail fork or toothpick.

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