Lemon Herb & Dill Potatoes
Do you ever feel like side dishes are the hardest part of a meal to come up with? Most of the time, I just end up broiling some asparagus because it’s so easy and quick. But then my pee smells funny and I have no friends.
Well not to worry, I’m here to help you keep your friends and make your dinners more exciting! These potatoes are created for our weekly CSA/Farmer’s Market inspired Wednesdays. Lexi, Cassy and I said we would do it through July and August so only one more recipe to go next week! This week I decided to use some of the fresh herbs in season along with potatoes!
Potatoes are such a touchy subject. People were like, “HELL NO TO POTATOES”, then the people behind Whole30 said potatoes were ok and people came back around, “OMG I TOTALLY LOVE POTATOES AND EAT THEM EVERYDAY.” It’s too bad people can’t just decide it on their own sometimes. Here’s my opinion about potatoes: I use to really limit my carbohydrate intake or I would only eat sweet potatoes. About 3 years ago, when I decided I wasn’t going to be as crazy strict paleo anymore, I started adding in MORE carbohydrates like white potatoes and I felt so much better and ended up actually losing weight. When I first started paleo, my body reacted really well to a high fat diet, but over time, my body liked high fat less and less. By adding in more starches like rice and white potatoes and reducing my fat intake, I felt better, performed better, and my body completely changed. So sure, overdoing carbs isn’t a great idea if you are sedentary and you’re eating McDonald’s french fries for every meal, but for a person like me who works out almost always 5 days a week and creates healthy potatoes dishes, they work great for me. Who knows how my body will change in the future, but I know I’m sure as hell not always going to listen to the rules because coloring outside the lines and listening to my body has been way more beneficial! So there’s that.
Anywho! I’m officially addicted to Stranger Things on Netflix. My friend Vanessa told me about it, but her explanation of the show made me doubt it. Even though the explanation was spot on. But the more people started talking about it the show, the more I wanted to watch it. And I luuuuuuurv it. It’s pretty much like the show Goosebumps, but I’m into it. I can’t help but like kids shows still. Not the super weird ones that are usually made nowadays, but shows like Spongebob Squarepants…yeah, I’m into it. Maybe I’ll have children just so it’s socially acceptable to watch kids shows while eating snacks on the couch in my pajamas. That’s seems like a perfectly good reason to birth another human and take care of it for 18+ years.
I can’t believe I just got back from a trip and I’m already almost out the door again! This weekend: Palm Springs! I’m staying at this adorable hotel that I can’t wait to tell you more about!! And I just found out about a Brunch Drag Show that I ABSOLUTELY want to go to. And I was all about the hikes, until I saw that it may be 108 degrees. Hells to the nah. I’m staying in a pool instead. Or in a restaurant with air conditioning. Cocktails, food, and pool all with my lovely sister in law! Celebrating the end of summer the right way!
Lexi’s Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole uses tomatillos and cilantro along with carrots, cucumbers, tomatoes, and celery! You’ll get two recipes in one this week because what is salsa without guacamole? Serve it with all those farm fresh veggies for the ultimate appetizer!
Cassy’s BBQ Bacon Onion Bombs use up some of this season’s onions AND a delicious protein! They’re a breeze to whip up, burst with delicious flavor, and are so much fun to make. Serve alongside a fresh salad and a baked potato for a complete meal!
Lemon Herb & Dill Potatoes
- Yield: 4-5 1x
- 2 pounds yukon gold potatoes, peeled and cubed
- 3 tablespoons ghee, melted
- 1 garlic clove, minced
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon white pepper
- 1/2 teaspoon red pepper flakes
- 1/4 – 1/2 teaspoon salt, to taste
- juice of 2 lemon
- zest of 1/2 lemon
- 1/2 cup packed fresh cilantro, minced
- 1/2 cup packed fresh parsley, minced
- 1/4 cup fresh dill, minced
- 3 tablespoons fresh mint, minced
- flake salt, for garnish
- Bring a large pot of water to boil. Place cubed potatoes in the pot and cook for 15 minutes, until fork tender but not mushy. Drain.
- Heat a large saute pan over medium heat and add ghee and garlic clove. Cook for about 2 minutes, until fragrant, then add the potatoes to the pan so the they are flat and not overlapping. Cook for about 5-6 minutes then flip to cook on other sides. After another 5-6 minutes, when the potatoes begin to get crispy and softer on the inside, add turmeric, coriander, pepper, red pepper flakes, and salt. Toss to coat the potatoes completely. Remove from heat then add lemon juice and zest along with the cilantro, parsley, dill and mint. Toss to coat.
- Serve with flake salt on top!
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Oh, Hi! I’m Juli.
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