1. Heat oven to 450F. On a rimmed baking sheet, toss the potatoes and lemon with the oil 3/4 teaspoon salt and 1/4 teaspoon pepper.
2. Roast, tossing once, until tender, 25-35 minutes. Toss with the dill before serving.
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|Serving Size: 1 Serving (256g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 14.6mg||1 %|
|Potassium 996mg||26 %|
|Total Carbohydrate 42.5g||13 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 36.3g|
|Protein 4.9g||7 %|
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Calories per serving: 195
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