DILL ROASTED POTATOES WITH LEMON (SO EASY!)
My husband isn't a potato fan and even he couldn't get enough of these crispy dill roasted potatoes with lemon. He said they tasted butter-soaked (spoiler: they're not!).
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- On a rimmed baking sheet, toss potatoes with olive oil, salt, pepper, and dill.
- Roast for 15 minutes, stir, and continue to roast for 10 additional minutes, or until potatoes are crispy on the outside and fork tender on the inside (see note).
- Squeeze lemon half over potatoes and garnish with additional dill. Serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 163 kcal, Carbohydrate 30 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 3.4 g
LEMON DILL TWICE BAKED POTATOES
I love potatoes but I get tired of the same old twice baked with cheese and bacon, ecetera, ecetera, ecetera. These are just a little different from the ordinary.
Provided by LAURIE
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Scrub potatoes and bake at 425°F until tender, approx 30-45 minutes depending on potato size.
- When done, remove from oven and cut in half lengthwise.
- Scoop out each potato half, leaving a thin shell.
- In a large bowl mix potato pulp and 3 TBS butter.
- Add rest of ingredients except the remaining butter.
- Beat until smooth.
- Pile mixture back into the potato shells.
- Place in buttered baking dish.
- Brush tops with remaining butter.
- Bake at 425°F for about 20 minutes until golden brown.
LAURA'S LEMON ROASTED POTATOES
Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu.
Provided by Laura
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
- Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 55.2 g, Cholesterol 40.7 mg, Fat 25 g, Fiber 7 g, Protein 6.6 g, SaturatedFat 10.5 g, Sodium 516.5 mg, Sugar 2.5 g
LEMON DILL STUFFED POTATOES
Just a little twist turns a good recipe into a great one. Lemon and dill are a winning combination in these twice-baked potatoes. From Recipe.com
Provided by Gagoo
Categories Potato
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Scrub potatoes thoroughly with a brush. Pat dry. Prick potatoes with a fork. Bake in a 425°F oven for 40 to 60 minutes or until tender.
- Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell
- Place potato pulp in a large bowl. Add 3 tablespoons of the melted butter, sour cream, dill, lemon juice, garlic salt and pepper. With an electric mixer on low speed, beat until smooth.
- Pile the mixture into the potato shells.
- Place in a 2-quart rectangular baking dish. Drizzle potatoes with remaining 1 tablespoon melted butter. Sprinkle with paprika, if desired.
- Bake in 425°F oven about 20 minutes or until light brown. Serve with dill sprigs and lemon wedges, if desired.
- Make ahead tip:.
- Prepare potatoes but do not bake. Cover and chill up to 24 hours. Bake, covered, for 20 minutes. Uncover and bake 10 to 15 minutes more or until heated through. Serve as above.
Nutrition Facts : Calories 135.8, Fat 7.7, SaturatedFat 4.8, Cholesterol 20.2, Sodium 61.5, Carbohydrate 15.7, Fiber 1.4, Sugar 1.1, Protein 1.7
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