I'm still tossed on what I think about this recipe, hence the four stars. First of all, I took the advice of others and left out the butter. I used 1/3 cup olive oil and it was plenty for roasting. I despise peeling potatoes so used red potatoes, skin on. I squeezed a half a lemon for the juice, and then because others complained about the lack of lemon taste, I used the zest of the left over lemon peel. Everything went into a zip lock bag and marinated for approximately a half hour. I felt like the dill was way over powering, and I like dill! I'm going to try this again, but this time I might add lemon pepper, and cut back on the dill.
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I'm still tossed on what I think about this recipe, hence the four stars. First of all, I...