For the roasted potatoes:
2 pounds small fingerling potatoes in assorted colors, well scrubbed
1½ tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
Zest of 1 lemon, divided
2 tablespoons fresh dill, chopped
For the lemon dill sauce:
½ cup plain coconut or dairy yogurt
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
Pinch of freshly ground pepper
2 drops Dill Vitality
2 drops Lemon Vitality
1 Preheat oven to 450° F.
2 Toss the potatoes with olive oil and salt and pepper on a rimmed baking sheet.
3 Roast for 20–30 minutes, tossing halfway through, until fork tender and browned.
4 Meanwhile, in a small bowl, whisk together sauce ingredients and set aside.
5 Toss the warm roasted potatoes in a large bowl with lemon zest and fresh chopped dill to coat.
6 Serve with lemon dill sauce on the side. To make them an appetizer, you can serve each potato with lemon dill sauce dollops on top, spearing them with a cocktail fork or toothpick.
BUY ESSENTIAL OILS HERE- https://www.myyl.com/thewellnessmum