2 tsp Lemon Grove Ka’nani Hawaiian Sea Salt, coarse
1 TBS fresh dill, chopped
2 TBS Extra Virgin Olive Oil
1 lb golden fingerling potatoes, halved lengthwise
½ tsp freshly ground black pepper
Directions: Preheat the oven to 425°. Combine lemon zest, Lemon Grove Sea Salt and dill in a small bowl. Arrange potatoes on a large baking sheet, drizzle on the EVOO and a sprinkle of the black pepper. Roast for 20 minutes, then remove from oven and toss with the lemon & dill salt you mixed up earlier. Return to oven and continue to roast until the potatoes are golden brown.