I was inspired to make these potatoes after going to Taverna Opa in Orlando for lunch after my graduation ceremony. The food there is delicious, and they offer some good vegetarian and vegan options.
My dad ordered some tasty lemon and dill potatoes, which only meant that I just had to create my own version of them at home. The restaurant also serves a mean hummus, so I served these potatoes with a homemade roasted garlic and lemon hummus, pita chips, and fresh cucumber. To add a little more green to this dinner, I also sauteed some beet greens in red wine. It turned out to be a delicious (and filling) meal.
This is perfect for summer nights at the beach or Memorial Day barbecues. I hope that you enjoy it and share it with your family and friends over the summer. ☮
2 cups small Yukon Gold Potatoes
5 cloves garlic, crushed
1/4 cup fresh dill, chopped
1 tbsp. vegan margarine
1 tbsp. olive oil
2 tsp. lemon juice (or to taste)
1/4 tsp. salt (+ more to taste)
1/4 tsp. dried rosemary
Dash of cayenne pepper
Pinch of black pepper
Serves about 6.
Total Cook Time: 25 minutes.
2. Next, return the potatoes and garlic back to the pot. Add the vegan margarine, olive oil, lemon juice, salt, rosemary, cayenne pepper, and black pepper. Stir until the potatoes are coated with all of the seasonings.
3. Add the fresh dill and toss to coat. Add more dill, lemon juice, or salt to taste if necessary.