Monday, April 23, 2012

Roasted Potatoes and Green Beans with Lemon and Dill

Ah Pinterest. You're such an awesome source of inspiration and colossal time sucker.

 For the longest time I resisted Pinterest. Photo sharing? Lame. Boring. Big Deal.

Then somehow I got sucked in and lost many hours of time; sharing and hoarding photos of food, clothes, crafts and decor. Pinterest. How I love thee and the photabulous foodstuffs that can be found there, including this one.

This recipe is adapted from Real Simple magazine.


2 pounds red potatoes, quartered
about 6 Tbsp. olive oil, or enough to coat the potatoes
2 Tbsp. dill (fresh or dried)
a handful of fresh green beans
1 lemon, sliced very thin
salt and pepper to taste
Squeeze of fresh lemon

In a small bowl, whisk together the the dill, olive oil, salt and pepper. Let sit for about 10 minutes to combine flavors.

Preheat oven to 450 degrees.

Toss the olive oil mixture, lemon slices and potatoes in a large bowl.

Spread on a cookie sheet and bake, tossing half way through, for 30 minutes.

Squeeze a bit of fresh lemon juice over the top just before serving.

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