It’s so easy to mix up your standard roasted potato dishes without adding stress or a bunch of extra ingredients. This variation has cream cheese, dill, lemon, and a little smoked salmon and would be perfect as a brunch dish.
- Large pot
- Parchment paper
- Baking sheet
- 1.5 lbs Little Potatoes
- 3 Tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 Tbsp fresh dill, chopped and divided
- 1 lemon, zested and juiced
- 1/3 block cream cheese
- 2 oz smoked salmon, diced
Preheat oven to 400 °F.
Fill a large pot with potatoes and cover with an inch of cold water. Cook on high heat for ten minutes (they should not be soft all the way through). Strain the potatoes and allow to dry.
Once dry, place potatoes, oil, salt, and pepper in a bowl and toss to evenly coat. Place onto a parchment lined baking sheet and bake for 20 minutes.
Combine zest and two tablespoons of chopped dill.
Toss potatoes with mixture and bake an additional 10 minutes.
Combine remaining dill, cream cheese, and lemon juice. Add potatoes and mix well. Add salmon and serve.