Roasted Baby Potatoes Recipe with Lemon Dill Essential Oil Sauce
This roasted baby potatoes with dill sauce recipe features Young Living dill essential oil and lemon essential oil.
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4 servings
For the roasted potatoes:
900 grams, small kipfler potatoes, well scrubbed 1½ tablespoons extra virgin olive oil ½ teaspoon sea salt ¼ teaspoon freshly ground pepper Zest of 1 lemon, divided 2 tablespoons fresh dill, chopped
For the lemon dill sauce: ½ cup plain coconut or dairy yogurt 1 tablespoon fresh dill, chopped 1 tablespoon lemon juice 1 tablespoon extra virgin olive oil ¼ teaspoon sea salt Pinch of freshly ground pepper 2 drops Young Living Dill essential oil 2 drops Young Living Lemon essential oil
Preheat oven to 230° C. Toss the potatoes with olive oil and salt and pepper on a rimmed baking sheet. Roast for 20–30 minutes, tossing halfway through, until fork tender and browned. Meanwhile, in a small bowl, whisk together sauce ingredients and set aside. Toss the warm roasted potatoes in a large bowl with lemon zest and fresh chopped dill to coat. Serve with lemon dill sauce on the side. To make them an appetiser, you can serve each potato with lemon dill sauce dollops on top, spearing them with a cocktail fork or toothpick.
Where to Buy Food Grade Essential Oils in Australia?
Which Essential Oils can be used with Food?
See a full list of 35 food grade essential oils in Australia here.