Lemon-Roasted Potatoes

2 garlic cloves

3 tablespoons extra-virgin olive oil

1 1/2 to 2 pounds unpeeled baby red potatoes 

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh dill

1 teaspoon finely grated lemon peel

Heat oven to 375° F. 

Thinly slice garlic cloves.  Add to olive oil and allow to infuse, pressing garlic slices with a spoon for additional flavor.

Lightly oil rimmed baking sheet. Toss potatoes with 1 tablespoon garlic-flavored olive oil in a medium bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheet.  Roast for 30 minutes.

Meanwhile, whisk remaining 2 tablespoons olive oil, lemon juice, dill, and lemon peel in bowl to blend. Remove baking sheet from oven and toss potatoes in lemon mixture; reverse baking sheet and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.

Serves 4.

From Epicurious, with many changes