I went looking for a recipe for dill potatoes and tried this one because it sounded good, and because we had fresh homegrown garlic to put with them.
Notes:
- There's a lot of butter mixture to cover the potatoes and I used even more potatoes than the recipe called for. The extra just sat in a puddle in the middle of the pan so you could likely use up to 3 lb potatoes if you wanted.
- I used regular butter rather than vegan butter because it's what I had on hand.
- I did not cook the dill with the potatoes because in my experience fresh herbs taste better and more noticeable on roasted veggies when they're not cooked with the vegetables, and despite the instructions, the author's recipe photos clearly show uncooked dill on the potatoes. I instead sprinkled it over them while they were done cooking but still hot.
Verdict: Pretty good! I liked the addition of lemon juice (I don't normally put it on my roasted veggies because I thought it might taste weird but I liked it here). The garlic got very dark brown and I liked the flavor that added. If I had all the ingredients on hand I'd make it again.
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