Ingredients:
For the Roasted Potatoes
2 pounds small fingerling potatoes in assorted colors, well scrubbed
1 ½ tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
The zest of ½ a lemon
2 tablespoons chopped fresh dill
For the Lemon Dill Sauce
½ cup/4 oz. plain coconut milk or regular plain yogurt
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
The zest of ½ a lemon
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
Pinch of freshly ground pepper
2 drops Dill Vitality™ essential oil
2 drops Lemon Vitality™ essential oil
Preheat oven to 450°F.
• Toss the potatoes with olive oil and salt and pepper on a rimmed baking sheet. Roast for 20–30 minutes, tossing halfway through, until fork tender and browned.
• Meanwhile, in a small bowl, whisk together sauce ingredients and set aside.
• Toss the warm roasted potatoes in a large bowl with lemon zest and fresh chopped dill to coat.
• Serve with lemon dill sauce on the side.