Roasted Lemony Dill Potatoes
This dill potatoes recipe uses baby gold potatoes roasted until crispy then tossed with lemon, butter, and fresh dill for a simple side dish.
These roasted dill potatoes are so simple to make and they go with just about anything.
They get perfectly golden brown with crispy edges, a tangy lemon flavor, and citrusy chopped dill.
These potatoes are great on their own, but they’re even better as a side dish. We love to serve them with chicken piccata, lemon chicken, and baked mahi mahi.
What you’ll need
Most of these ingredients are pantry staples. Here’s a quick overview of what I use. The amounts are in the full recipe further down the page.
- Baby gold potatoes: Halve them (quarter the big ones) so they roast evenly.
- Olive oil.
- Salt and black pepper.
- Garlic powder: You can also use fresh garlic, jarred garlic, or garlic paste.
- Fresh lemon juice.
- Fresh dill.
- Butter.
How to make roasted dill potatoes
These roasted potatoes are one of the best side dish recipes, and they’re so easy to make.
- Toss the potatoes with olive oil, salt, pepper, and garlic powder until evenly coated.
- Spread them out in a single layer on a greased baking sheet.
- Roast for 20 minutes, flip, then roast 10–15 minutes more, until golden brown and fork-tender.
- While they’re still hot, toss the potatoes with lemon juice, chopped dill, and melted butter. Taste and add more salt if needed.
Tips for the best potatoes
- Dry potatoes brown better. If they’re damp, they’ll steam instead of roast. Pat them dry before adding the seasoning.
- Do not crowd the pan. Give the potatoes space, or they’ll soften instead of crisp. Use two pans if needed.
Can I use dried dill instead of fresh?
Yes. Use about 1 to 2 teaspoons dried dill and toss it with the butter and lemon at the end.
Storage
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
More Recipes to Try
What You’ll Need
- 2 pounds baby gold potatoes
- 2 to 3 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter, melted
- 2 to 3 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
How to Make It
- Heat the oven to 425°F, and lightly grease a large baking sheet.
- Halve the baby golds (quarter any big ones) so they’re about the same size. Pat them dry.2 pounds baby gold potatoes
- Toss potatoes with olive oil, salt, pepper, and garlic powder.2 to 3 tablespoons olive oil1 teaspoon salt½ teaspoon black pepper1 teaspoon garlic powder
- Spread them out in a single layer. Roast 20 minutes, flip, then roast another 10–15 minutes until golden and fork-tender.
- Toss the hot potatoes with lemon juice, dill, and melted butter. Taste and add a little more salt if needed.2 tablespoons unsalted butter2 to 3 tablespoons fresh dill1 tablespoon fresh lemon juice
How to Store Leftovers
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
