Tuesday, July 29, 2008

Lemony Potatoes

1/8 cup canola oil
1/4 cup butter, melted
juice and zest of 1 good-sized lemon
3 cloves garlic, minced
1 tablespoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper
5 baking potatoes, peeled and cubed (or 8 to 10 red potatoes, not peeled, just washed and cubed)

Preheat the oven to 400 degrees F.
In a large bowl, stir together the canola oil, melted butter, lemon juice and zest, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes, stirring 1/2 way through cook time.

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