Recipe by Laura
"Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu."
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dried dill weed
ground black pepper
potatoes, peeled and cubed
Reading the reviews of others who commented that this recipe called for an excessive amount of oil, I sympathized with the submitter, who probably had to specify a precise amount in order to submit her
recipe. While baking demands precise measurements, cooking does not. One's potato might
be larger or smaller than others' and so the total amount of one reviewer's potatoes might be
completely different from another's and require more
or less oil. I'd say use your judgment with this, and use enough to adequately coat the potatoes. I had great success with these--I used a combination of olive oil and butter and otherwise followed the recipe. It may be because I scaled this down to two servings that the potatoes needed about 1o minutes less cooking time, although I did cut them up small. Hubby went on and on about these--perfectly browned and crispy on the outside and almost creamy (according to hubs)on the inside--his point being they weren't mealy. I used Yukon Golds, unpeeled and again, cut into small cubes, which may account for that. The lemon is discreet, not enough to scream "LEMON" but just enough to make you notice something pleasant you couldn't quite put your finger on. Dill is something we always enjoy on potatoes and we did here as well. Great recipe, one we really enjoyed, and a definite "make again" seal of approval from hubs!
I was a bit disappointed with this recipe. I used about 3-4 tablespoons of fresh dill weed and I added a bit more lemon juice than was called for, as others have suggested, yet I still found that this dish lacked flavour.
OMG, with some changes this was so excellent! It's only 2 of us so I scaled the ingredients for 2 and used one large baking potato. I scrubbed it and cubed it but left the skin on (so it gets crispy - yummy). I also subbed oregano for dill, and chicken stock and olive oil for butter and canola oil. I mixed everything in a liquid measuring cup, and then poured over the potatoes in the pan. Then I just squeezed fresh lemon juice over all. So fast, so easy, and so so good. Highly recommend.
Yum! These were a hit. I followed other suggestions to use less butter and oil but kept the other seasonings the same. I used some tiny red potatoes from the farmer's market, so I didn't even have to slice them up and they made for great presentation. Clean-up was easy since I mixed everything in a Ziploc bag and lined the baking pan with foil. You can't beat that!
Can you say YUM? These are divine, and have THE best crispy bits. I always pour the oil and butter on the cut up potatoes IN the baking pan. Then I just toss with my hands, (cook's best tool), and no extra bowl to clean - Bonus! UPDATE: After the potatoes were cooked, I put them under the broiler for about 2-4 minutes. The more golden and crispier the better!
I would definitely give this recipe about 4.5 stars because I did make a few minor adjustments. Like other chefs, I cut the oil/butter combo and substitued with about 1/4 c. olive oil. I squeezed the juice of a whole lemon (I like my lemon potatoes lemony). I also used fresh dill instead of dry.
They are good. But try them this way:
instead of canola oil, use fat free chicken stock.( I make it myself). Instead of butter, olive oil and oreganon, instead of dill. Much healthier and much more Greek.
This recipe was fantastic! I followed it pretty loosely [added more lemon and dill], but these turned out like great 'restaurant style' potatoes. My only suggestion is up the lemon if you want a good lemon flavour [the original recipe isn't very strong], and when the tops are brown, move the potatoes around and cook them some more so the other sides can brown as well. Fantastic recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Laura's Lemon Roasted Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
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