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.
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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.
We’ve been making these for years, and they’re always a flavorful side dish. A few years ago, I started tossing them in the lemon dill butter after the potatoes roast. It made a world of difference!
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.
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.
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Ingredients
- 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
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Instructions
- 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
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3/4 cup of potatoes. Actual calories will vary.
- Store leftovers in an airtight container in the fridge for up to 4 days.