For this dish, I quartered some small white potatoes, tossed them in olive oil, salt and pepper and roasted them at 400 degrees for about 45 minutes. I mixed equal parts of lemon juice and olive oil with fresh chopped dill, lemon zest, salt and pepper. I tossed the warm potatoes with the lemon vinaigrette. The result is a nice change from your ordinary roasted potatoes.
Wednesday, March 14, 2007
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