Potatoes Elevated: Baby Potatoes with Lemon Dill Sauce


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.

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