Roasted Potatoes with Creamy Lemon Dill Sauce // Dairy & Gluten Free
 
Cook time
Total time
 
Serves: 6
Ingredients
  • For the potatoes:
  • 1.5 lb bag baby potatoes, wash and cut potatoes in half
  • For the sauce:
  • ½ cup raw cashews, soaked in water overnight
  • juice of ½ lemon
  • ⅓ cup dill sprigs
  • 1 tablespoon nutritional yeast
  • ½ cup water
  • ½ tsp salt
  • ¼ tsp pepper
Instructions
  1. The cashews will need to be soaked overnight, so do this ahead of time.
  2. Preheat the oven to 400 degrees.
  3. Line a baking sheet with parchment paper and place the potatoes cut side down on the parchment.
  4. Roast the potatoes for 20 minutes, then flip and roast for an additional 10 minutes until browned and crispy.
  5. While the potatoes are cooking, make the dill cream sauce.
  6. Adding the sauce ingredients to a blender and blend until smooth.
  7. Taste and add more salt pepper if preferred.
  8. You may heat the sauce in a pan to serve warm over the roasted potatoes before serving or keep the sauce at room temperature and pour over the potatoes once they are done roasting. It's up to you!
Notes
The potatoes also taste great cold as leftovers the next day!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/roasted-potatoes-with-creamy-lemon-dill-sauce/