Lemon & Dill Potatoes

Ingredients 

• 2 lbs Russet potatoes, diced into 1” cubes
• 2 tbsp NEOO Wild-leaf Dill olive oil
• Juice from ½ a lemon
• 2 tbsp fresh dill, chopped finely
• 2 large garlic cloves, minced finely
• 3 tbsp NEOO Sicilian Lemon Balsamic Vinegar, divided
• Zest from 1 lemon, finely grated
• Salt and pepper to taste

Method

• Preheat the oven to 450°F.
• Wash and scrub potatoes thoroughly and dice into roughly 1” cubes.
• In a mixing bowl combine the potatoes, NEOO Wild-leaf Dill Olive Oil, lemon juice, dill, garlic, salt and pepper to taste.
• Spread the potatoes evenly over the sheet pan in one layer.
• Place the baking sheet on the middle rack in the oven. Roast for 15 minutes.
• Remove from the oven and toss with 2 tablespoons of NEOO Sicilian Lemon Balsamic vinegar. Place back into the oven and roast for another 15-20 minutes.
• Remove potatoes from the oven once browned. Toss with the remaining tablespoon of the balsamic vinegar and lemon zest.
• Let the potatoes rest for about 5 minutes before serving.