10 minute Pan Roasted Lemon Potatoes with Dill
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- salt and pepper to taste
- 1 lb. baby red or yellow potatoes
- 3 to 4 tbsp. butter
- 1 lemon, juice of
- 2 tsp fresh snipped dill (i use gourmet garden herbs)
- Carbohydrate 2.889 g
- Cholesterol 0 mg
- Fat 0.081 g
- Fiber 1.26899994850159 g
- Protein 0.324 g
- Saturated Fat 0.01053 g
- Serving Size 1 1 Serving (140g)
- Sodium 19.2301432291667 mg
- Sugar 1.62000005149841 g
- Trans Fat 0.04347 g
- Calories 5 calories
Place the whole potatoes in a shallow, microwave safe glass bowl in a single layer (you may need to do two batches if they don't all fit). Cover the bowl with plastic wrap, making sure to the potatoes are not touching the plastic wrap.Microwave on high for 4 minutes and 30 seconds. Be careful when removing from microwave, as the dish will be very hot. Uncover and slice each potato in half.Meanwhile heat a large cast iron skillet over medium heat. When the skillet is hot toss in the potatoes, 3 tbsp of butter and ½ of the lemon juice, stir to coat the potatoes. Season with salt and pepper, and the dill. Let the potatoes caramelize in the pan, by stirring just twice per minute, until they are golden brown on all sides. Add more butter and more lemon juice if desired. Enjoy!
