Recipe: Roasted Baby Potatoes with Lemon Dill Sauce

INGREDIENTS

For the Roasted Potatoes

• 2 pounds small fingerling potatoes in assorted colors, well scrubbed
• 1 1/2 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• The rest of 1/2 lemon
• 2 tablespoons chopped fresh dill

For the Lemon Dill Sauce

• 1/2 cup/4 oz plain coconut milk or regular plain yogurt
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice
• The zest of 1/2 a lemon
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon sea salt
• Pinch of freshly ground pepper
• 2 drops Dill Vitality essential oil
• 2 drops Lemon Vitality essential oil

INSTRUCTIONS

1. Preheat oven to 450°F.
2. Toss the potatoes with olive oil and salt and pepper on a rimmed baking sheet. Roast for 20-30 minutes, tossing halfway through, until fork tender and browned.
3. Meanwhile, in a small bowl, whisk together sauce ingredients and set aside.
4. Toss the warm roasted potatoes in a large bowl with lemon zest and fresh chopped dill to coat.
5. Serve with lemon dill sauce on the side.

By Sylvie Shirazi of Gourmande in the Kitchen

Source: The Essential Edge, April 2016