Roasted Potatoes with Lemon and Dill
The dance of spring vegetables is the subtlest of all the seasons. They come in on tiptoes, and I find myself clamoring for asparagus and artichokes long before they’ve made their entrance. This recipe seems to bridge the gap between the lightness we long for in these rainy, teasing spring months, and the reality of the growing season in my part of the world (slow to get going). If you slide a chicken in the oven alongside the potatoes and toss together a garlicky spinach salad in those final moments of cooking, you’ve got a special, simple spring dinner.
It’s hard for me to use dill without thinking of the Scandis, and I rather love the association. Even something as simple as scattering dill on my potatoes can feel like an access point to a culture that hold enormous appeal to me: the candlelight, saunas, bicycles, pale wood, health care, spare, clever design and good beer.
And that’s one of the best ways to enjoy a recipe, I think. As lofty as it might sound, a simple recipe with good, evocative ingredients can bring us closer to the life we want ourselves to live. While this supper was in the oven, I was inspired to light the candles that had been languishing in a cabinet and purchase a fresh bouquet of flowers for the dining room table. The purple hyacinths perfumed the room for days. Inspiration can come in the humblest of places: even a bunch of dill.
Roasted Potatoes with Lemon and Dill
from Real Simple
Serves 4
2 pounds new potatoes, halved
1 lemon, thinly sliced
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh dill
Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes and lemon with the oil, and season with salt and pepper. Roast, tossing once, until tender, 25 to 35 minutes. Toss with the dill before serving.
Kristina Strain: I bet this would be amazing with poached eggs… eggs and potatoes are a big weakness for me… and that salad you spoke of.1 year ago
La Chapstick Fanatique: this looks delicious! and so simple!
http://lachapstickfanatique.blogspot.com1 year ago
sweetsugarbean: Yum. Now I want potatoes as delicious as these ~ love the dill and the lemon! Nothing beats eating by candlelight…1 year ago
Yes! Poached eggs=brilliance.1 year ago
Sense of Home: I love roasting potatoes like this with garlic and peppers, but way of adding lemon and dill sounds so fresh, it is perfect for spring.1 year ago
My lemons look quite scorched in the second picture, but they actually took on this sweet, caramelized flavor. Even my non-lemon-lover husband thought this was great.1 year ago
Katie: Looks delicious and springy. And I think you’re spot-on – a yummy recipe can indeed bring us closer to the life we want to live. Food for thought on a couple of levels (pardon the pun).
1 year ago
Cadi: These sound sooo yummy! Roasted potatoes are one of those things that I can’t get enough of, and with a roasted chicken? Even better! Though I love Kristina’s idea of adding a poached (or fried) egg to the top of these sounds awesome! Definitely making these this week.1 year ago
Anne-Liesse @ Bulle & Blog: I really like that sentence : “a simple recipe with good, evocative ingredients can bring us closer to the life we want ourselves to live”.
We had roast chicken, roasted potatoes with rosemary and lamb’s lettuce last Sunday and it was just perfect. You’re right on my cooking track for this month of April ! – which happens to be beautiful in France.1 year ago
molly: Oh, Sarah! I’m not sure how I missed this the first time round, but I’m smitten. I always long to love dill, but never quite get a foothold. Pairing it with potatoes + lemon + high heat = pure genius. I can’t wait.50 weeks ago
Leah: I made these a few nights ago and threw them on top of a green salad with some salmon filets. The oil and lemon made a nice dressing, it was a perfect summer supper.41 weeks ago
That sounds lovely, Leah!41 weeks ago