Lemon dill potatoes
These tasty lemon dill potatoes are gluten free, vegetarian, and egg free.
Servings: 4 people
Ingredients
- 1 package baby potatoes (24 oz package)
- 1/4 cup butter
- 1 tbsp lemon zest
- 2 tsp lemon juice
- 1/2 tsp brown sugar
Spices
- 1 tsp dried dill
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
- Cut the baby potatoes in half.If you are using larger potatoes, cut the potatoes into small chunks that are about an inch in size.
- Heat a pan over medium heat and add the butter to the pan. Cook the potatoes for 10 - 15 minutes over medium heat.Proceed on to the next steps of the instructions while the potatoes cook, some of the flavorings will be added to the potatoes as they cook.
- While the potatoes are cooking, zest the lemon and gather the spices.
- After the potatoes have cooked for 10 - 15 minutes, add the lemon zest and spices to the potatoes. Continue to cook the potatoes for another 10 - 15 minutes after the spices have been added. The potatoes should cook for around 20 - 25 minutes in total. When the potatoes are done, they should be crispy on the outside and tender on the inside.
- When the potatoes are just about done cooking, add lemon juice and brown sugar then cook them for another minute or two.