2 lbs new potatoes, halved 1 lemon, thinly sliced (optional) 2 T EVOO Kosher salt and fresh cracked pepper 2 T coarsly chopped dill

Heat oven to 450. In a 13x9" pan, toss the potatoes (and lemon) with oil, 3/4 t salt and 1/4 t pepper. Roast, tossing once, until tender, 25-35 min. Toss with dill befiore seving. Serves 4.