Apparently I have been a drag this week because these two have been stalking me around the house waiting for something exciting to happen.
It’s true, I’ve been an allergy-suffering zombie ever since I ran the Parkway Half Marathon last weekend. I have never dealt with allergies like this, my eyes have been itchy and puffy and I break out into violent sneezing attacks during dog walks and after being outside at all. This is all new to me! Many years of living in this area and I have never dealt with anything like this. The nasty combo of the super bloom, temps in the 90s this week, and me getting older I guess. I think I might need to start taking something to help this if this does not let up soon and really bummed about that. I’ve been craving comfort foods with all this and any sort of roasted potatoes are a comfort to me. Especially with a creamy, but summery dill sauce that’s not too heavy, oil free, and packs the nutritional goodness of hemp seeds. This recipe will comfort you too without the greasy baggage.
Roasted Dill Potatoes
- 6 medium potatoes chopped into 1 ½” to 2” wedges
- ⅓ cup hemp hearts (or shelled hemp seeds)
- 2 tsp. dill weed
- 1 clove of garlic
- 2 tbsp. lemon juice
- 2 tbsp. nutritional yeast
- ⅓ cup water, as needed
- Salt and pepper to taste
- Preheat oven to 450 degrees
- Place hemp hearts, dill weed, lemon juice, nutritional yeast, garlic, and water into a blender and blend to a smooth and creamy texture.
- Toss blended mixture with potatoes in a large bowl to coat.
- Place on a large baking sheet lined with a baking mat or parchment paper.
- Bake for 35 minutes or to desired texture. Serve and enjoy! Makes 4-6 servings.
The sauce is thick and rich, but coats lightly with a bright flavor.
After 35 minutes, the texture was perfect to me – crispy edges with a creamy center.
And delicious with a bright and tangy dill flavor that wasn’t too strong.
I used the sauce leftovers as a dressing for a chopped cabbage salad which worked great too.