I'm not a huge potato eater. If I did make them, it was mostly mashed. Recipes like this make me want to eat them everyday. This is another easy recipe to whip up and pop in the oven. I love the flavor of the lemon and dill together and it's a perfect match with the potatoes.
1 lb new potatoes, quartered
1 lemon, thinly sliced
1 tbsp olive oil
1/2 tsp. dried dill weed
salt and pepper
Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes and lemon with the oil, dill, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Roast, tossing once, until tender, 25 to 35 minutes.