Lemon Roasted Fingerling Potatoes
By Charmane Andrews Skillen
Lemon Roasted Fingerling Potatoes
Serves 4
- Zest from 1 lemon
- 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.
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