Imagine a side dish so irresistible that it steals the spotlight from the main course - that's exactly what this Easy Roasted Potato Salad with Garlic Dill Dressing promises to deliver! Forget bland, soggy potato salads of the past; this recipe is a game-changer that transforms humble baby potatoes into a crispy, flavor-packed sensation that will have everyone asking for seconds. With a golden, caramelized exterior and a zesty garlic-dill dressing, this vegan-friendly dish is about to become your new go-to recipe for any occasion.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 lbs baby potatoes, halved
- 3 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup fresh dill, chopped
- 2 tbsp lemon juice
- 1 clove garlic, minced
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the baby potatoes thoroughly under cold running water. Pat them dry completely with clean kitchen towels to ensure crispy roasting.
- Cut the baby potatoes in half lengthwise, ensuring they are roughly the same size for even cooking. This will help them roast uniformly and develop a golden, crispy exterior.
- In a large mixing bowl, toss the halved potatoes with olive oil, ensuring each potato is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the seasoned potatoes cut-side down on the prepared baking sheet, making sure they are in a single layer without overcrowding. This allows each potato to caramelize and develop a crisp texture.
- Roast the potatoes in the preheated oven for 20-25 minutes, flipping them halfway through cooking. They should be golden brown and crispy on the outside, tender on the inside.
- While potatoes are roasting, prepare the garlic dill dressing. Mince the garlic clove finely and chop the fresh dill. In a small bowl, combine minced garlic, chopped dill, lemon juice, and a pinch of salt and pepper.
- Once potatoes are done, remove from the oven and let cool for 5 minutes. Transfer to a serving bowl.
- Drizzle the garlic dill dressing over the warm roasted potatoes. Gently toss to ensure even coating and serve immediately.
Tips
- Moisture is the enemy of crispiness! Always thoroughly pat your potatoes dry before roasting to ensure they develop that perfect golden-brown crust.
- Use a large baking sheet and avoid overcrowding. Give your potatoes some space to breathe, which allows them to roast evenly and become crisp rather than steaming.
- Cut potatoes to uniform size to guarantee even cooking. Halving them lengthwise creates more surface area for delicious caramelization.
- Roast cut-side down first to achieve maximum crispiness and beautiful golden color.
- Fresh ingredients make a huge difference - use freshly chopped dill and freshly squeezed lemon juice for the most vibrant flavor in your dressing.
- Serve the potato salad warm for the best texture and most intense flavor experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
