Name: Roasted Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed well); 3 tbsp Olive Oil (Extra virgin is preferred); 1 tsp Salt (Or to taste); 0.5 tsp Black Pepper (Freshly ground for best flavor); 1 tsp Garlic Powder; 0.5 tsp Onion Powder; 0.5 tsp Paprika (Smoked paprika also works well); 1 tsp Dried Rosemary (Or dried thyme); 2 tbsp Fresh Parsley (Chopped, for garnish)

Popularity

4.0

Nutrition per Serving

472

Calories

15g

Protein

46g

Carbs

27g

Fat

Recipes in this Meal

1. Lemon Dill Salmon

Tender, flaky salmon fillets baked with a bright, zesty lemon and fresh dill sauce. A healthy and elegant weeknight dinner that comes together in under 30 minutes. Perfect for a light yet satisfying meal.

Prep10 min

Cook15 min

Servings4

Serving size: 1 fillet

199cal

11gprotein

5gcarbs

16g

Ingredients

4 fillet Salmon Fillets (about 150g (6 oz) each, skin-on or skinless)
3 tbsp Olive Oil (extra virgin)
3 tbsp Fresh Dill (chopped, plus more for garnish)
3 cloves Garlic (finely minced)
2 pcs Lemon (one juiced, one thinly sliced)
0.75 tsp Salt (or to taste)
0.5 tsp Black Pepper (freshly ground)

Instructions

1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2

View Full Recipe Page

2. Roasted Potatoes

Crispy on the outside, fluffy on the inside, these oven-roasted potatoes are the perfect side dish for any meal. Seasoned with garlic, herbs, and a touch of paprika, they're simple to make and irresistibly delicious.

Prep10 min

Cook40 min

Servings4

Serving size: 1 cup

Similar Meals You Might Like

View all meals

non-vegetariangluten-free

american

Vegetable Frittata Squares with Arugula Salad with Lemon Vinaigrette

Fluffy baked egg squares packed with low-moisture vegetables, served with a side of peppery arugula and a bright lemon vinaigrette, perfect for a grab-and-go breakfast or light lunch.

White Bean and Vegetable Mix with Lemon-Herb Vinaigrette

A vibrant and versatile American meal prep bowl featuring a hearty mix of white beans and fresh vegetables, brightened with a zesty lemon-herb vinaigrette.

non-vegetariangluten-free

american

Lemon-Pepper Baked Cod with Sheet-Pan Cabbage and Onions

A simple yet elegant meal of flaky baked cod served alongside sweet, tender roasted cabbage wedges and caramelized onions. A one-pan wonder for easy prep and cleanup.

non-vegetariangluten-free

american

Roasted Root Vegetables, Herbed Chicken Breast and Simple Cooked Quinoa

A hearty and balanced meal prep bowl featuring tender herbed chicken, sweet roasted root vegetables, and a base of fluffy quinoa. This meal is designed for easy assembly and reheating.

Millet and Vegetable Pilaf

A light and fluffy pilaf made with millet, a nutritious and naturally gluten-free grain. It's tossed with finely diced vegetables and seasoned with herbs for a simple yet satisfying meal.

Savory Stuffed Acorn Squash

A comforting and wholesome meal featuring tender, roasted acorn squash halves filled with a savory mixture of grains, vegetables, and warm spices. It's a perfect dish for a cool evening.

About Lemon Dill Salmon with Roasted Potatoes

This american dish is perfect for dinner. With 472.37 calories and 15.41g of protein per serving, it's a nutritious choice for your meal plan.

fat

Pat the salmon fillets completely dry with a paper towel. This helps the skin get crispier (if using skin-on) and allows the sauce to adhere better. Place the fillets on the prepared baking sheet, leaving some space between them.

In a small bowl, whisk together the olive oil, the juice of one lemon, chopped fresh dill, and minced garlic to create the sauce.

Season the salmon fillets generously on all sides with salt and freshly ground black pepper.

Pour the lemon dill sauce evenly over each salmon fillet. Use a brush or the back of a spoon to ensure each fillet is well-coated.

Arrange 2-3 thin slices from the second lemon on top of each fillet.

Bake for 12-15 minutes. The salmon is done when it is opaque and flakes easily with a fork. For precise cooking, use a meat thermometer; the internal temperature should reach 145°F (63°C) at the thickest part.

Remove from the oven and let the salmon rest for 2-3 minutes. Garnish with extra fresh dill before serving.

273cal

5gprotein

41gcarbs

11gfat

Ingredients

2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed well)
3 tbsp Olive Oil (Extra virgin is preferred)
1 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground for best flavor)
1 tsp Garlic Powder
0.5 tsp Onion Powder
0.5 tsp Paprika (Smoked paprika also works well)
1 tsp Dried Rosemary (Or dried thyme)
2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1
Prepare the Oven and Potatoes
- Position a rack in the middle of the oven and preheat to 425°F (220°C). For an extra crispy crust, place your baking sheet in the oven to preheat as well.
- Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but the skin adds great texture and nutrients.
- Cut the potatoes into uniform 1-inch cubes to ensure they cook evenly.
2
Season the Potatoes
- In a large mixing bowl, combine the potato cubes, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.
- Toss vigorously until every piece of potato is evenly coated with oil and seasonings.
3
Roast the Potatoes
- Carefully remove the hot baking sheet from the oven (if preheating). Spread the seasoned potatoes in a single, even layer. Do not overcrowd the pan; use two pans if necessary.
- Roast for 20-25 minutes.
- Remove the pan from the oven and use a spatula to flip the potatoes. This ensures all sides get crispy.
- Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.

View Full Recipe Page

Fat

2Recipes

Fat

2Recipes

21g

Fat

3Recipes

Fat

1Recipes

Fat

1Recipes

Garnish and Serve

Remove the potatoes from the oven and transfer them to a serving dish.
Garnish with freshly chopped parsley and serve immediately while hot.