Oven Roasted Dill Potatoes

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• 1 ½ pounds baby gold potatoes (cut in half lengthwise)
  Ingredient note

  Source: 1 ½ pounds baby gold potatoes (cut in half lengthwise)
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 1 tablespoon melted butter
  Ingredient note

  Source: 1 tablespoon melted butter
• 1 teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic
• ¼ teaspoon dried dill
  Ingredient note

  Source: ¼ teaspoon dried dill
• ½ teaspoon salt (or to taste)
  Ingredient note

  Source: ½ teaspoon salt (or to taste)
• ¼ teaspoon cracked black pepper (or to taste, or a pinch of ground black pepper)
  Ingredient note

  Source: ¼ teaspoon cracked black pepper (or to taste, or a pinch of ground black pepper)
• 1 tablespoon finely chopped fresh dill
  Ingredient note

  Source: 1 tablespoon finely chopped fresh dill
• ½ each small lemon
  Ingredient note

  Source: ½ small lemon

1. Preheat oven to 450 degrees. Place potatoes in a large bowl.
2. Stir together olive oil, butter, garlic, and dried dill. Pour over potatoes and toss to coat. Season with salt and pepper and then transfer to a large baking pan.
3. Bake potatoes in preheated oven for 15 minutes, turning over once about halfway through, until fork-tender and crisp on the outside.
4. Sprinkle with the fresh dill and squeeze juice from the 1/2 lemon over the potatoes, stir, and serve immediately.