Baby Potatoes with Lemon Dill Sauce

INGREDIENTS

ROASTED POTATOES

• 2 pounds small fingerling potatoes in assorted colors, 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

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 Dill Vitality
• 2 drops Lemon Vitality

INSTRUCTIONS

• Preheat oven to 450° F.
• 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.