Recipe: Roasted Baby Potatoes with Lemon Dill Sauce

Roasted Baby Potatoes with Lemon Dill SauceINGREDIENTS

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


  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


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