I like dill year-round, but for some reason, it just seems to “speak to me” more in the summer months. It’s just such a delicious addition to fish or chicken, soup, and veggies too. One of my favorite side dishes lately has been Dill Red Potatoes (I’ve had them twice this week with red potatoes being on sale)!
Dill Red Potatoes
3-6 red potatoes (serving 4), sliced approximately 1/8 inch thick
2-4 T. chopped dill
juice from one lemon
kosher salt
fresh ground pepper
extra virgin olive oil
1. Place the potato slices in a foil lined glass baking dish, then drizzle with olive oil.
2. Add the dill, squeeze the lemon juice, and toss evenly.
3. Season with salt and pepper and place in a 350 degree oven. Bake for around 3o minutes, or until potatoes are cooked through.
If I weren’t trying to cut down on starches, I could eat these potatoes every. single. day… Do you have a favorite way to use dill (or red potatoes)? Let me know! I’m always looking for new ways to try both!
