Lemon Roasted Potatoes


You may have noticed this if you have read my blog much at all, but I like to cook healthy. However now that Stephan is home it turns out a diet of strictly greens and oatmeal  (not together) is not adequate. So, tonight I made stir fried kale and spinach, Lemon Roasted Potatoes, and for him, “Oh My Goodness chicken” (yes, pinterest.)

Here is the potato recipe. These are amazing!
(oh yes, I drastically reduced the amounts used so there was enough for the 2 of us for dinner and no left-overs. But here is the recipe for the full amount, but  with my modifications)

Lemon Roasted Potatoes


  • Nonstick vegetable oil spray
  • 4 pounds Yukon gold potatoes, peeled and quartered
  • 1/2 cup olive oil
  • 1/2 cup fresh lemon juice
  • 6 tablespoons chopped fresh dill (or a bunch of dried dill, which I used, to taste)
  • a bunch of diced/chopped garlic, to taste


  1. Preheat oven to 375°F. Spray 2 large rimmed baking sheets with nonstick spray; set aside.
  2. In a large bowl, toss potatoes with 1/2 cup olive oil and sprinkle generously with salt and black pepper. Transfer potatoes in single layer onto baking sheets, dividing equally. Roast 30 minutes.
  3. While potatoes are roasting, make the dressing by whisking extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl. Pour the mixture into another small bowl and add garlic.
  4. Divide garlic mixture between baking sheets with potatoes and toss to coat; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.

Om nom nom!


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