Meet your new favorite weeknight side: Dill Roasted Potatoes with Lemon. These gorgeously golden potatoes come out of the oven perfectly crisp, bursting with herby freshness, and kissed with bright lemon—guaranteed to wake up your taste buds and lift any meal. Best of all, they’re dead simple to prepare with just a handful of flavorful ingredients!
Why You’ll Love This Recipe
- Fresh, Vibrant Flavors: The combo of dill and lemon makes humble potatoes sing with zest and brightness.
- Super Simple Prep: With only six ingredients and barely five minutes of hands-on time, you’ll spend more time eating than cooking.
- Crispy & Buttery Texture: Roasting brings out a golden crispness outside, while those baby potatoes stay creamy inside.
- Crowd-Pleaser: Dill Roasted Potatoes with Lemon go with everything from grilled salmon to Sunday roast and are always a hit at gatherings.
Ingredients You’ll Need
This is a simple recipe that truly lets each ingredient shine—every item is essential, and together they create magic. Grab fresh dill and lemon, buttery baby potatoes, and pantry staples for a dish that’s pure, wholesome comfort with a lemony twist.
- Baby (creamer) potatoes: Their thin skins and buttery flavor make them perfect for roasting, and they crisp up beautifully. Choose small, uniform potatoes for the best texture!
- Extra virgin olive oil: A good drizzle helps the potatoes get that irresistible golden crust while adding a hint of richness.
- Sea salt: Essential for bringing out the natural flavor of the potatoes and enhancing the fresh dill.
- Freshly ground black pepper: Adds just a touch of warmth and balances the bright notes of the dish. Adjust to your taste.
- Fresh dill: The star! Dill infuses the potatoes with a herby, almost sweet pop—don’t skimp (and save extra for garnish).
- Lemon juice: Squeezed fresh just before serving, it brings the whole dish together with a sunny jolt of acidity. Fresh is best!
Variations
One of the joys of Dill Roasted Potatoes with Lemon is how easily you can riff on the recipe—so don’t be afraid to get creative based on what’s in your kitchen or your dietary needs. Here are a few tried-and-true twists:
- Swap the herbs: Try fresh parsley, tarragon, or chives if you’re out of dill, or combine them for a more robust flavor medley.
- Add garlic: Toss in a couple of minced garlic cloves or a sprinkle of garlic powder for a garlicky kick.
- Lemon zest boost: For extra citrus punch, add some finely grated lemon zest along with the juice.
- Make it spicy: Add a pinch of red pepper flakes or a drizzle of chili oil if you love a little heat.
- Make it vegan-buttery: Swap olive oil for vegan butter to get an even creamier, decadent finish.
How to Make Dill Roasted Potatoes with Lemon
Step 1: Prep Your Ingredients
Start by preheating your oven to 425°F (220°C). While it heats, wash and dry your baby potatoes, then halve or quarter any larger ones to ensure even roasting. Mince the fresh dill and have your lemon ready to juice.
Step 2: Season and Toss
Spread the potatoes on a rimmed baking sheet. Drizzle with extra virgin olive oil and sprinkle with sea salt, black pepper, and most of the minced dill. Using your hands (the best kitchen tool!), toss everything together so each potato is coated in herby, lemony goodness.
Step 3: Roast to Perfection
Roast the potatoes for 15 minutes, then give them a good toss or stir—this helps create even golden edges on every piece. Pop them back in for another 10-15 minutes, checking for that coveted crispy exterior and creamy center. If you love extra crunch, leave them a few minutes longer (but keep a close eye).
Step 4: Lemon & Dill Finish
When the potatoes are hot and aromatic, squeeze the juice of half a lemon directly over them (about 1 ½ tablespoons), and toss with a little more fresh dill for a burst of color and flavor. Serve immediately while they’re at their crispiest best.
Pro Tips for Making Dill Roasted Potatoes with Lemon
- Choose the Right Potatoes: Look for small, uniform creamer potatoes—they roast quickly and evenly, yielding consistent crispiness throughout.
- Don’t Crowd the Pan: Give your potatoes plenty of space so they roast (not steam)—spread them out in a single layer for that gorgeous golden color.
- Fresh Herbs for the Win: Fresh dill adds unmatched aroma and flavor, so chop it just before using for maximum impact.
- Finish with Lemon at the End: Adding lemon juice after roasting preserves its bright, zesty flavor and keeps potatoes from getting soggy.
How to Serve Dill Roasted Potatoes with Lemon
Garnishes
For an eye-catching finish, sprinkle extra minced fresh dill (or even a few delicate dill fronds) right before serving. A dusting of flaky sea salt or a touch of fresh cracked pepper will also make those flavors pop against the roasted potatoes. If you’re feeling bold, add a final grate of lemon zest for an extra-sunny touch.
Side Dishes
Dill Roasted Potatoes with Lemon work beautifully alongside everything from grilled salmon, roasted chicken, and pan-seared pork chops to hearty vegetarian main courses. They also love company with a crisp green salad, tzatziki, or a simple cucumber yogurt dip. Basically, they’ll fit right in wherever you need a lively, satisfying side!
Creative Ways to Present
For casual dinner parties, serve Dill Roasted Potatoes with Lemon straight on the tray, scattering fresh herbs over the top for rustic charm. For a fancier presentation, pile them in a shallow white bowl and garnish generously with dill and thinly sliced lemon rounds. Skewer smaller potatoes onto cocktail picks for a bite-sized appetizer, or use them to top a mezze-inspired platter.
Make Ahead and Storage
Storing Leftovers
Let any leftover Dill Roasted Potatoes with Lemon cool to room temperature before transferring to an airtight container. They’ll stay delicious in the fridge for up to 4 days. Remember to store the garnish separately if possible so everything stays fresh.
Freezing
While you can technically freeze roasted potatoes, their crispiness might take a hit. If you do freeze them, lay potatoes on a baking sheet first, freeze until solid, then transfer to a container or bag for up to 1 month. For best results, enjoy Dill Roasted Potatoes with Lemon fresh from the oven!
Reheating
To revive their crispy exterior, spread leftovers on a baking sheet and reheat at 400°F (200°C) for about 10 minutes, or until sizzling. The microwave works in a pinch, but the oven or even an air fryer is your best bet for deliciously warm and slightly crunchy potatoes.
FAQs
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Can I use another type of potato if I don’t have creamer potatoes?
Absolutely! Yukon Golds or red potatoes work well—just cut them into uniform, bite-sized pieces. The texture may differ slightly, but you’ll still get that crave-worthy flavor and crispiness.
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Can I use dried dill instead of fresh?
Fresh dill really makes the flavors burst in Dill Roasted Potatoes with Lemon, but in a pinch, you can use about 2 teaspoons dried dill. Add a little less than you would fresh, since dried herbs are more concentrated.
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What if I want my potatoes extra crispy?
For next-level crispiness, spread potatoes out so they’re not touching, and roast a few minutes longer, checking often. You can also finish them under the broiler for a minute or two—just watch closely so they don’t burn!
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Can I make Dill Roasted Potatoes with Lemon ahead of time?
These potatoes are best enjoyed hot from the oven, but you can roast them up to a day ahead and reheat in the oven just before serving. For fresh flavor, save the last squeeze of lemon and extra dill for right before they hit the table.
Final Thoughts
If you’re craving something that’s simple, foolproof, and loaded with bright flavor, you’re in for a treat with Dill Roasted Potatoes with Lemon. I hope you make them soon, share them with friends, and savor every golden, lemony bite!
Print
Dill Roasted Potatoes with Lemon Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
Description
These Dill Roasted Potatoes with Lemon are a delightful side dish with a burst of fresh flavors. The combination of dill, lemon, and crispy potatoes make this recipe a perfect accompaniment to any meal.
Ingredients
Baby Potatoes:
- 1 1/2 pounds baby potatoes, washed (creamer potatoes)
Seasoning:
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper (adjust to taste)
- 2 tablespoons minced fresh dill, extra for garnish
- 1/2 lemon (or 1 1/2 tablespoons juice)
Instructions
- Preheat Oven: Preheat the oven to 425°F.
- Prepare Potatoes: Toss the baby potatoes with olive oil, salt, pepper, and dill on a rimmed baking sheet.
- Roast: Roast the potatoes for 15 minutes, stir, then continue roasting for an additional 10 minutes until crispy outside and tender inside.
- Finish: Squeeze lemon juice over the potatoes, garnish with dill, and serve hot.
Notes
- For extra crispy potatoes, extend the roasting time as needed.
- Choosing creamer potatoes adds a rich, buttery flavor to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
