Dill Roasted Baby Potatoes
Dill Roasted Baby Potatoes are the perfect side dish for a backyard BBQ. They come with a zesty lemon dipping sauce that will keep you coming back for more. When I was pregnant, I couldn’t eat enough potatoes. Even in the first trimester when most things made me want to barf, I could always count on potatoes to provide a filling and delicious meal or side dish.
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Healthy Holistic Pregnancy provides you with detailed information on the best foods to eat and key supplements to take to support your growing baby. It also explains in detail which supplements and superfoods you may want to consider avoiding when you are pregnant due to safety concerns.
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Healthy Holistic Pregnancy has a bonus section on yoga and essential oils safety. It also contains 15 nourishing recipes that will take you through the first trimester and beyond.
Learn more about my book here.
Dill Roasted Baby Potatoes Recipe
gluten-free
Prep time: 15 minutes | Cooking time: 45 minutes | Serving Size: 2-4
Ingredients
- 4 cups baby potatoes, quartered – 1lb
- 2 tbsp avocado oil
- 1 tbsp dill, minced
- 1/8 tap salt
- 1/8 tsp pepper
- 2 tbsp mayo
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dill
Directions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Toss the potatoes in avocado oil, dill, salt and pepper. Place on the baking sheet and bake for 45 minutes, turning once.
- Make the potato dipping sauce by mixing together 2 tbsp mayo, 1 tbsp lemon juice and 1 tsp lemon zest and 1 tsp fresh dill.
