Ingredients

The following ingredients have 6 Servings
  • 1 lb Potatoes (Russet or red skin)
  • 1/2 cup Red onion (chopped)
  • 1 clove Garlic (grate or mince)
  • 2 tbsp Lemon juice
  • 1 tsp Lemon zest
  • 6 Lemon slices
  • 1/2 cup Dill (fresh)
  • 1/4 cup Olive oil
  • 1 tsp Salt
  • 1 tsp Pepper

Instruction

  • Preheat oven at 190 C / 380 F
  • Clean, peel potatoes. Using a sturdy chopping board and chef's knife chop potatoes into 2 inch- cubes.
  • Boil the potatoes for 3 minutes until they are tender but not soft. They will continue to cook in the oven. Drain in a colander and keep warm.
  • Chop red onions into thin slices and separate them.
  • In a baking dish or baking tray - combine the onions, garlic, chopped dill, lemon juice, lemon zest, and olive oil. Squish with your hands so the onions get massaged with the marinade. Tip - massaging the onions will ensure they release all their juices and become crisper when baking.
  • Add the potatoes - season with salt and pepper.  Combine well. Tip - Cover the dish briefly with a lid and shake the pan well so the potatoes are coated with the oil and slightly bruised too. This will give some crisp edges
  • Bake uncovered for 30 to 40 minutes turning every 15 minutes so they brown evenly on all sides.
  • Garnish with more fresh dill and lemon slices.