Lemon Dill Roasted Potatoes

It’s funny how some of the simplest recipes can become absolute family favorites, isn’t it? In our house, Lemon Dill Roasted Potatoes have achieved just that – elevated from a humble side dish to something we crave on a regular basis. There’s something magical about the way the bright, zesty lemon and fresh, herbaceous dill transform ordinary potatoes into a flavour explosion. The first time I made these, I was just looking for a quick and easy side to go with grilled chicken. Little did I know, these potatoes would steal the show! The kids, who can sometimes be picky eaters, devoured them, asking for seconds and even thirds. My partner, a self-proclaimed potato connoisseur, declared them the best roasted potatoes he’d ever had. Since then, Lemon Dill Roasted Potatoes have become a staple in our kitchen. They’re incredibly versatile – perfect alongside everything from roasted meats and fish to vegetarian mains. Whether it’s a casual weeknight dinner or a weekend gathering with friends, these potatoes are always a hit. And the best part? They’re so incredibly easy to make, requiring minimal effort for maximum flavour payoff. If you’re searching for a simple yet impressive side dish that will brighten up any meal, look no further. These Lemon Dill Roasted Potatoes are guaranteed to become a new favourite in your home too.

Ingredients for Lemon Dill Roasted Potatoes

• Potatoes: 3 pounds, Yukon Gold or red potatoes are highly recommended. These varieties have a creamy texture and hold their shape beautifully during roasting, ensuring perfectly tender insides and crispy edges. You can also use other types of potatoes, but Yukon Gold and red potatoes are known for their superior roasting qualities.
• Olive Oil: ½ cup, extra virgin olive oil is preferred for its rich flavour and health benefits. It helps to create crispy potatoes and allows the seasonings to adhere evenly. Olive oil also adds a subtle fruity note that complements the lemon and dill.
• Fresh Dill: ¼ cup, chopped fresh dill is essential for the signature flavour of this dish. Fresh dill provides a bright, slightly grassy, and refreshing taste that perfectly complements the lemon and potatoes. Dried dill can be used in a pinch, but fresh dill offers a much more vibrant and aromatic flavour.
• Lemons: 2 medium lemons, you’ll need both the zest and juice. Lemon zest adds a concentrated citrusy aroma and flavour, while lemon juice provides acidity and brightness that cuts through the richness of the potatoes and olive oil. Fresh lemons are key for the best flavour.
• Garlic: 4 cloves, minced garlic adds a savory depth and aromatic complexity to the potatoes. Freshly minced garlic is recommended for the best flavour. You can adjust the amount of garlic to your preference, adding more for a bolder garlic flavour or less for a milder taste.
• Salt: 1 ½ teaspoons, kosher salt or sea salt enhances the flavour of all the ingredients. Salt is crucial for seasoning the potatoes properly and bringing out their natural sweetness, as well as balancing the acidity of the lemon.
• Black Pepper: 1 teaspoon, freshly ground black pepper adds a subtle spice and complexity. Freshly ground pepper has a more robust and aromatic flavour compared to pre-ground pepper. Adjust the amount of pepper to your taste.

Instructions for Making Lemon Dill Roasted Potatoes

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Ensuring your oven is properly preheated is crucial for achieving crispy roasted potatoes. A hot oven allows the potatoes to cook quickly and develop a golden-brown crust.
2. Prepare the Potatoes: Wash the potatoes thoroughly under cold running water to remove any dirt or debris. There’s no need to peel Yukon Gold or red potatoes, as their skins are thin and contribute to the texture and flavour of the roasted potatoes. Cut the potatoes into uniform 1-inch cubes. Uniformly sized pieces ensure even cooking, so some potatoes don’t overcook while others remain undercooked.
3. Make the Lemon Dill Marinade: In a large bowl, combine the olive oil, chopped fresh dill, minced garlic, lemon zest (from both lemons), and lemon juice (from both lemons). Zest the lemons first before juicing them to make it easier. Mix all the ingredients together well. This lemon-dill mixture will act as a flavourful marinade for the potatoes.
4. Season the Potatoes: Add the cubed potatoes to the bowl with the lemon-dill mixture. Season generously with salt and freshly ground black pepper. Toss everything together thoroughly to ensure that all the potato pieces are evenly coated with the marinade and seasoning. Using your hands to toss can be the most effective way to ensure even coating.
5. Arrange on Baking Sheet: Spread the marinated potatoes in a single layer on a large baking sheet. It’s important to arrange them in a single layer to allow for proper air circulation and even roasting. Overcrowding the pan will steam the potatoes instead of roasting them, resulting in less crispy potatoes. If necessary, use two baking sheets to avoid overcrowding.
6. Roast the Potatoes: Roast in the preheated oven for 30-40 minutes, or until the potatoes are tender on the inside and golden brown and crispy on the outside. The roasting time may vary slightly depending on your oven and the size of the potato cubes.
7. Flip and Continue Roasting (Optional for Extra Crispiness): For extra crispy potatoes, flip the potatoes halfway through the roasting time, around 20 minutes. Flipping ensures that all sides of the potatoes are exposed to the heat, promoting even browning and crisping. Continue roasting for the remaining time.
8. Check for Doneness: To check if the potatoes are done, pierce a potato cube with a fork. It should be easily pierced and tender on the inside. The outside should be golden brown and crispy.
9. Serve Immediately: Once the potatoes are roasted to perfection, remove them from the oven and serve immediately. Roasted potatoes are best enjoyed hot and fresh right out of the oven when they are at their crispiest and most flavourful. Garnish with extra fresh dill sprigs, if desired, for visual appeal and an extra burst of fresh dill flavour.

Nutrition Facts for Lemon Dill Roasted Potatoes

(Per Serving, approximate values based on 6 servings)

• Serving Size: Approximately 1 cup of roasted potatoes. This is an estimated serving size and can be adjusted based on individual needs and preferences.
• Calories: Approximately 250 calories per serving. Calories provide the energy your body needs to function. This is a moderate calorie count for a side dish, making it a balanced option.
• Total Fat: Approximately 15 grams of fat per serving. This includes healthy fats primarily from olive oil. Fat is essential for nutrient absorption and provides sustained energy. Olive oil is rich in monounsaturated fats, which are considered heart-healthy.
• Carbohydrates: Approximately 30 grams of carbohydrates per serving. Carbohydrates are the body’s primary source of energy. Potatoes are a good source of complex carbohydrates, which provide sustained energy release.
• Vitamin C: Provides a good source of Vitamin C. Vitamin C is an antioxidant that supports immune function and helps in collagen production. Lemons and potatoes both contribute to the Vitamin C content in this dish.

Note: Nutritional values are estimates and can vary based on specific ingredients used and serving sizes. For precise nutritional information, use a nutrition calculator with specific ingredient brands and amounts.

Preparation Time for Lemon Dill Roasted Potatoes

• Prep Time: 15 minutes. This includes washing and cutting the potatoes, zesting and juicing the lemons, mincing the garlic, chopping the dill, and mixing the marinade. The recipe is designed to be quick and easy to prepare.
• Cook Time: 30-40 minutes. This is the roasting time in the oven, during which the potatoes become tender and crispy. The total time from start to finish is relatively short, making it a convenient side dish for busy weeknights.
• Total Time: Approximately 45-55 minutes. From start to finish, you can have delicious and flavourful Lemon Dill Roasted Potatoes ready to serve in under an hour.

How to Serve Lemon Dill Roasted Potatoes

These versatile Lemon Dill Roasted Potatoes are a fantastic side dish that pairs well with a wide variety of main courses. Their bright and fresh flavour profile makes them a welcome addition to many meals. Here are some serving suggestions:

• Alongside Grilled or Roasted Meats:
  • Chicken: Roasted chicken, grilled chicken breasts, or chicken thighs. The lemon and dill complement chicken beautifully, creating a harmonious flavour combination.
  • Beef: Steak, roast beef, or burgers. The potatoes provide a hearty and flavorful side to balance the richness of beef.
  • Pork: Pork chops, roasted pork tenderloin, or pulled pork. The bright citrus notes of the potatoes cut through the richness of pork.
  • Lamb: Roasted lamb leg or lamb chops. The herbaceous dill and lemon complement the flavour of lamb.
• With Fish and Seafood:
  • Salmon: Baked or grilled salmon. The lemon dill flavour profile is a classic pairing with salmon.
  • Cod: Pan-fried or baked cod. The potatoes add a satisfying side to flaky white fish.
  • Shrimp: Grilled or sautéed shrimp. The potatoes provide a starchy base to complement the sweetness of shrimp.
• As Part of Vegetarian or Vegan Meals:
  • Vegetarian Main Courses: Serve alongside lentil loaf, vegetable skewers, or stuffed bell peppers. The potatoes add substance and flavour to vegetarian meals.
  • Vegan Main Courses: Pair with tofu steaks, vegan burgers, or a hearty bean stew. These potatoes are naturally vegan and offer a delicious and satisfying side.
• As a Side Dish for BBQs and Cookouts:
  • Perfect for summer barbecues and cookouts. They are a crowd-pleasing side that complements grilled dishes and outdoor gatherings.
• In Bowls and Salads:
  • Grain Bowls: Add roasted potatoes to grain bowls with quinoa, farro, or brown rice, along with other vegetables and a protein source.
  • Warm Salads: Incorporate warm roasted potatoes into salads with greens, roasted vegetables, and a light vinaigrette.
• With Dips and Sauces:
  • Serve with creamy dips like aioli, yogurt sauce, or tzatziki. The potatoes are delicious when dipped in flavourful sauces.

Additional Tips for Perfect Lemon Dill Roasted Potatoes

To ensure your Lemon Dill Roasted Potatoes are consistently delicious and perfectly cooked every time, consider these helpful tips:

1. Choose the Right Potatoes: Yukon Gold or red potatoes are highly recommended for roasting due to their creamy texture and ability to hold their shape. Avoid starchy potatoes like Russets, which can become dry when roasted. Waxy potatoes like fingerling potatoes are also a good alternative. Experiment with different varieties to find your personal preference.
2. Cut Potatoes Uniformly: Ensure that all potato pieces are cut into roughly the same size (about 1-inch cubes). This is crucial for even cooking. Uniformly sized pieces will cook at the same rate, preventing some potatoes from being overcooked while others are undercooked.
3. Don’t Overcrowd the Baking Sheet: Spread the potatoes in a single layer on the baking sheet. Overcrowding will cause the potatoes to steam instead of roast, resulting in soggy rather than crispy potatoes. Use two baking sheets if necessary to ensure a single layer.
4. Preheat the Baking Sheet (Optional for Extra Crispiness): For extra crispy bottoms, you can preheat the baking sheet in the oven while it preheats. Carefully place the marinated potatoes on the hot baking sheet. This initial contact with the hot surface helps to crisp the potatoes immediately.
5. Adjust Lemon and Dill to Taste: The recipe provides a guideline for lemon and dill, but feel free to adjust the amounts to your personal preference. If you prefer a more pronounced lemon flavour, add extra lemon zest or juice. If you love dill, add a bit more chopped fresh dill. Taste the marinade before adding the potatoes and adjust seasoning as needed.
6. Roast at High Heat: Roasting at 400°F (200°C) is ideal for achieving crispy roasted potatoes. Higher heat promotes browning and crisping. If your oven tends to run hot, you may need to reduce the temperature slightly.
7. Don’t Skimp on Olive Oil: Olive oil is essential for crispy roasted potatoes. It helps to coat the potatoes and promotes browning. Use a good quality extra virgin olive oil for the best flavour.
8. Season Generously and Taste: Season the potatoes generously with salt and pepper. Salt is crucial for bringing out the flavour of the potatoes and other ingredients. Taste the potatoes after roasting and add more salt and pepper if needed. Seasoning is key to flavourful roasted potatoes.

Frequently Asked Questions (FAQ) about Lemon Dill Roasted Potatoes

Q1: Can I use different types of potatoes for this recipe?
A: Yes, while Yukon Gold or red potatoes are highly recommended for their creamy texture and roasting qualities, you can use other types of potatoes. Waxy potatoes like fingerling or new potatoes will also work well. Avoid starchy potatoes like Russets, as they can become dry. Adjust roasting time as needed based on the potato type and size.

Q2: Can I use dried dill instead of fresh dill?
A: Fresh dill is highly recommended for the best flavour in this recipe. However, if you only have dried dill, you can use it as a substitute. Use about 1 tablespoon of dried dill for every ¼ cup of fresh dill. Keep in mind that dried dill has a less vibrant and aromatic flavour than fresh dill. If using dried dill, you might want to add it a bit earlier in the cooking process to allow its flavour to develop.

Q3: How do I make these roasted potatoes extra crispy?
A: To make extra crispy roasted potatoes:
* Ensure potatoes are cut uniformly and not overcrowded on the baking sheet.
* Use enough olive oil to coat the potatoes.
* Consider preheating the baking sheet.
* Roast at a high temperature (400°F/200°C).
* Flip the potatoes halfway through roasting.
* Don’t steam the potatoes. Make sure there’s enough space for air circulation in the oven.

Q4: Can I add other vegetables to roast with the potatoes?
A: Yes, you can add other vegetables to roast along with the potatoes. Good options include onions, bell peppers, carrots, broccoli, or asparagus. Consider the cooking time of the vegetables you add. Root vegetables like carrots and onions will need to roast for a similar time as potatoes, while quicker-cooking vegetables like broccoli or asparagus should be added later in the roasting process.

Q5: Are Lemon Dill Roasted Potatoes vegan and vegetarian friendly?
A: Yes, Lemon Dill Roasted Potatoes are naturally vegan and vegetarian friendly. This recipe uses only plant-based ingredients: potatoes, olive oil, lemon, dill, garlic, salt, and pepper. They are a great option for those following vegan or vegetarian diets or anyone looking for a healthy and delicious plant-based side dish.

Q6: How long do leftover roasted potatoes last and how should I store them?
A: Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. For best quality, consume them within 2-3 days.

Q7: What is the best way to reheat leftover roasted potatoes?
A: The best way to reheat roasted potatoes and maintain some crispiness is to reheat them in the oven or an air fryer.
* Oven: Preheat oven to 375°F (190°C). Spread potatoes in a single layer on a baking sheet and reheat for 10-15 minutes, or until heated through and crispy.
* Air Fryer: Reheat at 350°F (175°C) for 5-8 minutes, or until heated through and crispy.
* Microwaving is not recommended as it will make the potatoes soggy.

Q8: Can I prepare these roasted potatoes ahead of time?
A: You can prep some components ahead of time. You can wash and cut the potatoes a few hours in advance and store them in cold water to prevent browning. You can also prepare the lemon-dill marinade ahead of time and store it in the refrigerator. However, it’s best to roast the potatoes closer to serving time for the best texture and crispiness. If you need to make them further in advance, roast them until slightly underdone, then reheat and finish roasting just before serving.