If you’re looking for an easy, crowd-pleasing side dish bursting with zesty flavor, you’ll adore these Dill Roasted Potatoes with Lemon. Creamy baby potatoes are roasted to golden perfection, drenched in vibrant lemon juice, and sprinkled with fresh dill—every bite is bright, herby, and utterly irresistible!
Why You’ll Love This Recipe
- Vibrant Flavor Explosion: The combination of fresh dill and tangy lemon brings every potato bite to life in the most refreshing way.
- Super Simple, Short Ingredient List: All you need are a handful of pantry staples and some fresh herbs to create something extraordinary.
- Totally Versatile: Dill Roasted Potatoes with Lemon pair beautifully alongside just about any main dish, from weeknight chicken to a festive holiday roast.
- Perfect Texture: Roasting gives the potatoes a crispy golden exterior and a creamy, tender interior that’s simply irresistible.
Ingredients You’ll Need
This recipe truly celebrates simplicity! Just a few carefully chosen ingredients make Dill Roasted Potatoes with Lemon sing with color, flavor, and texture. Don’t skip any if you want the full magic—each one brings something special to the party.
- Baby potatoes (1½ pounds): These creamer potatoes are naturally small, sweet, and incredibly creamy once roasted—no peeling needed!
- Extra virgin olive oil (1 tablespoon): A light drizzle helps the potatoes crisp up beautifully and adds subtle richness.
- Sea salt (½ teaspoon): Essential for unlocking the potatoes’ flavor and balancing the tang of the lemon.
- Freshly ground black pepper (½ teaspoon, or to taste): Provides gentle heat and depth—feel free to use less if you’re sensitive to pepper.
- Fresh dill (2 tablespoons, minced, plus more to garnish): The star herb here, it infuses every potato with summery brightness and aroma!
- Lemon (½ lemon, about 1½ tablespoons juice): Adds that irresistible pop of citrus, balancing the rich potato with vibrant acidity.
Variations
The beauty of Dill Roasted Potatoes with Lemon is how welcoming they are to your personal twist. Don’t be shy about swapping ingredients or adding extras suited to your preferences, dietary needs, or whatever herbs you have on hand!
- Swap the Herbs: While dill is classic, parsley, chives, or even a little tarragon can add their own bright spin to these roasted potatoes.
- Add Garlic: Toss a couple of minced garlic cloves onto the potatoes before roasting for a savory, aromatic boost.
- Try Other Citrus: Lime or orange juice can stand in for lemon and offer a fun, slightly different citrusy zing.
- Go Dairy-Free or Vegan: This recipe is already vegan as written, but a sprinkle of vegan parmesan or nutritional yeast is a tasty, cheesy touch!
How to Make Dill Roasted Potatoes with Lemon
Step 1: Prep Your Ingredients
Start by washing your baby potatoes thoroughly—no need to peel, just give them a good scrub! If you’re using slightly larger potatoes, cut them into 1–2 inch chunks so they roast evenly and get that perfect bite-size appeal.
Step 2: Toss and Season
On a rimmed baking sheet, combine potatoes, olive oil, sea salt, black pepper, and most of the dill (save a little for garnish). Toss until every piece is glossy and coated—your hands work perfectly for this!
Step 3: Roast to Golden Perfection
Roast the potatoes at 425°F for 15 minutes. Give them a gentle stir, then return them to the oven for another 10 minutes, or until they’re gorgeously crispy on the outside, fork-tender inside, and deeply golden. If you love extra crunch, add a couple more minutes—just keep an eye out to avoid burning.
Step 4: Brighten With Lemon and Fresh Dill
As soon as the potatoes come out of the oven, squeeze the fresh lemon over them, and toss again. Finish by scattering the reserved fresh dill on top. This final step is what gives Dill Roasted Potatoes with Lemon their signature fresh, tangy flavor. Serve immediately while they’re piping hot and at their crispiest!
Pro Tips for Making Dill Roasted Potatoes with Lemon
- Potato Choice Matters: For the creamiest texture and best flavor, opt for true creamer potatoes—their thin skins get deliciously crisp without peeling.
- Don’t Crowd the Pan: Spread your potatoes in a single, even layer—crowding traps steam and prevents that must-have caramelization.
- Lemon Goes On Last: Always wait to add lemon juice until after roasting. This keeps the potatoes crisp and delivers unbeatable zing!
- Herb Freshness is Key: Use fresh dill rather than dried—the delicate fronds infuse each bite with herby brightness you just can’t get from a jar.
How to Serve Dill Roasted Potatoes with Lemon
Garnishes
Freshly chopped dill is always a winning garnish—it takes the herbal flavor right over the top. A quick zest of lemon right before serving also adds a dazzling aroma and extra punch. If you’re feeling fancy, shave on a little parmesan or sprinkle with flaky sea salt for added texture and flair.
Side Dishes
Dill Roasted Potatoes with Lemon shine beside roasted chicken, seared salmon, or grilled veggies, but they’re also dreamy with burgers, lamb, or tossed into a spring salad bowl. They play beautifully with just about any savory main and love a little tzatziki or tangy yogurt sauce on the side.
Creative Ways to Present
Pile your potatoes onto a rustic platter and scatter with dill for an effortless family-style presentation, or serve them in cute mini cast iron skillets for individual portions. For picnics, tuck them into lettuce cups or skewer them for bite-size party snacks—Dill Roasted Potatoes with Lemon are guaranteed to steal the show.
Make Ahead and Storage
Storing Leftovers
Leftover Dill Roasted Potatoes with Lemon keep well in the refrigerator for up to 3 days in an airtight container. Let them cool completely first—this helps preserve their lovely texture and bright flavor.
Freezing
While you can freeze roasted potatoes, the texture may soften a bit upon thawing. If you do freeze them, spread out on a baking sheet first to prevent clumping, then transfer to a freezer bag for up to 2 months.
Reheating
To recapture that irresistible crispiness, reheat potatoes in a 400°F oven for about 10 minutes, tossing halfway through. They’ll taste nearly as good as fresh—just squeeze a little extra lemon and add a quick sprinkle of fresh dill before serving!
FAQs
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Can I use larger potatoes instead of baby or creamer potatoes?
Absolutely! Simply cut larger potatoes into 1–2 inch chunks to ensure they cook evenly. The roasting time may need to be adjusted by a few minutes, depending on the size and type you choose.
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Is it okay to use dried dill if I don’t have fresh?
You can substitute dried dill in a pinch, but the flavor won’t be quite as vibrant. If using dried, start with a smaller amount (about 2 teaspoons) since it’s more concentrated, and add extra fresh herbs if you have them.
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How do I know when the potatoes are perfectly roasted?
Your potatoes should be deeply golden on the edges, crispy on the outside, and just fork-tender inside. If you want them extra crispy, extend the roasting time by a few minutes and check regularly to avoid burning.
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Can Dill Roasted Potatoes with Lemon be served at room temperature?
Yes! They’re wonderful hot out of the oven but also taste great at room temperature, making them perfect for picnics, potlucks, or a buffet table.
Final Thoughts
If you’re searching for an easy, vibrant side that delivers maximum flavor with minimum fuss, you simply have to try these Dill Roasted Potatoes with Lemon. Serve them once, and I guarantee you’ll come back to this recipe all year long—friends and family will always be asking for seconds!
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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: Global
- Diet: Vegetarian
Description
These Dill Roasted Potatoes with Lemon are incredibly easy to make and bursting with fresh flavors. The combination of dill, lemon, and crispy potatoes makes this dish a standout side for any meal.
Ingredients
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 to garnish
- 1/2 lemon (or about 1 1/2 tablespoons juice)
Instructions
- Preheat oven: Preheat the oven to 425°F.
- Toss potatoes: On a rimmed baking sheet, toss potatoes with olive oil, salt, pepper, and dill.
- Roast: Roast for 15 minutes, stir, and continue to roast for 10 additional minutes, or until potatoes are crispy on the outside and fork-tender on the inside.
- Finish: Squeeze lemon juice over potatoes and garnish with additional dill. Serve hot.
Notes
- For extra crispy potatoes, leave them in the oven a bit longer. Watch closely so they don’t burn.
- Choosing creamer potatoes adds a buttery flavor to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
