Zesty Lemon Potatoes with Dreamy Dill Sauce: A Springtime Delight

Is it just me or is everyone craving a little sunshine and fresh flavours? Well, even if the weather outside is still playing hard to get, I've got a recipe that'll bring all the spring vibes straight to your kitchen! Get ready to fall in love with these zesty lemon potatoes, served with a dreamy dill sauce that’s so good, it's practically a hug in a bowl.

From Greece with Love (and a Little Twist)

Inspired by the classic Greek patates lemonates, but with a little less oil and a whole lot of love, these potatoes are tender, flavourful, and oh-so-satisfying. I’ve taken the original method and given it a nutritious and flavourful makeover. Think crispy edges, a burst of lemon, and a creamy dill sauce that will make you want to lick the bowl clean.

Why You'll Love This Recipe

• Healthy & Nutritious: We’re all about balance, right? This recipe is packed with goodness, focusing on fresh ingredients and mindful portions.
• Easy Peasy: No need for fancy skills here! These potatoes are super easy to make, perfect for a weeknight dinner or a weekend brunch.
• Versatile: Serve them as a side, a light meal, or the star of your next potluck – they’re a total crowd-pleaser.
• Spring on a Plate: The vibrant lemon and fresh dill will instantly transport you to a sunny garden, no matter the weather outside.

What Makes This Recipe Special?

• Starchy Potatoes: Go for the starchy kind! They’re perfect for roasting and get beautifully tender on the inside with crispy bits on the outside. Maris Piper in the UK or a similar variety is ideal.
• Less Oil, More Flavor: I’ve reduced the amount of oil to keep things light, but trust me, these are still incredibly indulgent.
• Fresh Thyme (or Oregano): The aroma of thyme is just heavenly. But if you prefer, dried oregano will work wonders too.
• Garlic Powder: Say goodbye to burnt garlic! Garlic powder gives that perfect garlic flavour without any bitterness.
• Lemon Juice: The star of the show! Freshly squeezed lemon juice is what makes these potatoes zing!
• Veggie Stock: A little veggie stock is all you need for extra flavour and moisture.

Let's Get Cooking

1. Prep the Potatoes: Scrub, dry, and cut your potatoes into similar-sized pieces. Toss them with olive oil, thyme, garlic powder, salt, and pepper.
2. Roast: Place the seasoned potatoes in a baking tray, making sure they are in a single layer. Bake in a preheated oven at 200°C (390°F) for 20 minutes.
3. Lemon Bath: While the potatoes are roasting, mix veggie stock and lemon juice. After 20 minutes, take the potatoes out, add the lemon-stock mix, stir gently, and bake for another 10 minutes, or until they are golden brown and caramelized.
4. Dill Sauce Magic: In a small blender or smoothie maker, blend soaked cashews (or sunflower seeds), lemon juice, capers, white miso paste, nutritional yeast, fresh dill, and a splash of water until smooth. Season to taste.

Frequently Asked Questions

Can I make this ahead of time?

Potatoes are best when freshly roasted, but you can absolutely prepare the sauce in advance! Keep it in the fridge or freezer, and you’ll have it ready to go whenever you need it.

What should I serve with this?

These lemon potatoes with dill sauce are amazing on their own or paired with a protein and green veggies. Try it with grilled tofu, a side salad, or steamed green beans.

Recipe

Yields: 4-6 servings Prep Time: 15 minutes Cook Time: 45 minutes

Ingredients

Lemon Potatoes:

• 800 g (28 oz) starchy potatoes
• 45 ml (3 tbsp) extra virgin olive oil, plus more if desired
• A handful of fresh thyme (or 1.5 tsp dried oregano)
• 1 tsp salt flakes or 0.75 tsp fine salt
• 1 tsp garlic powder or 3 fresh cloves
• A generous grind of black pepper
• 45-60 ml (3-4 tbsp) freshly squeezed lemon juice
• 120 ml (0.5 cup) veggie stock

Dill Sauce:

• 130 g (1 cup) cashews (or sunflower seeds), soaked
• 30 ml (2 tbsp) lemon juice, more to taste
• 1 tbsp capers
• 0.5 tbsp white miso paste
• 1 tbsp nutritional yeast
• 10 g (0.35 oz) fresh dill, fronds picked
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 200°C (390°F). Grab a deep metal baking tin.
2. Scrub, dry, and cut the potatoes. Toss them with olive oil, garlic powder, thyme, salt, and pepper.
3. Arrange in a single layer in the baking tin and bake for 20 minutes.
4. While the potatoes are baking, combine lemon juice and veggie stock and make the dill sauce
5. Remove potatoes from the oven, add lemon veggie stock and return to the oven for another 10-20 minutes, until golden brown and caramelised.
6. Blend all dill dressing ingredients with water to desired consistancy.
7. Taste and season to taste.

Notes

• Potatoes: Use a starchy potato variety for best roasting results.
• Garlic: Garlic powder is recommended to prevent burning, but you can use crushed whole cloves for flavour.
• Veggie Stock: Make a quick stock by dissolving half a veggie stock cube in 120ml of boiling water.
• Cashews/Sunflower Seeds: Soak in hot water for at least 20 minutes or in cold water for several hours. Alternatively use thick vegan yogurt.

Share Your Creations!

If you make this recipe, snap a picture, and share it with me! I’d love to see your delicious creations!

Enjoy this burst of spring on your plate!