- 2 pounds new potatoes, halved
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- kosher salt and black pepper
- 2 tablespoons coarsely chopped fresh dill
- Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes and lemon with the oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Roast, tossing once, until tender, 25 to 35 minutes. Toss with the dill before serving.