Roasted potatoes and lemon with dill

by Caitlin Saniga

As always, fresh dill is best. But if you don't have it, you can sub in 2 teaspoons of dried dill.

• 2 pounds new potatoes, halved
• 1 lemon, thinly sliced
• 2 tablespoons olive oil
• kosher salt and black pepper
• 2 tablespoons coarsely chopped fresh dill

Heat oven to 450 degrees. On a rimmed baking sheet, toss the potatoes and lemon with the oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Roast, tossing once, until tender, 25 to 35 minutes. Toss with the dill before serving.

Recipe adapted from: Real Simple

Photo: Caitlin Saniga