Dill Roasted Potatoes with Lemon (so easy!) – with video
My husband isn’t a potato fan and even he couldn’t get enough of these crispy dill roasted potatoes with lemon. He said they tasted butter-soaked (spoiler: they’re not!).
It used to be that I would never make potatoes. Ben isn’t a fan of them but I’ve figured out a thing or two in life.
I figured out that if they’re crispy, he’s a fan.
Turns out, that’s how I like them best too. (Match made in heaven? I think yes.) My go-to recipe for the best crispy roasted potatoes always works like a charm but I have to say these little cuties might be pushing out the diced potatoes for a place as numero uno.
The reason why?
Well, mostly, because they’re WAY easier to make. No dicing, no soaking, no drying, none of that. I used The Little Potato Company potatoes (not sponsored), and get this, you guys…they COME WASHED.
I literally just threw these onto the pan and tossed them with salt, pepper, olive oil, and dill. Twenty-five minutes and a squeeze of lemon juice later, they were on my table. It probably could have been even quicker but we like them extra crispy.
Seriously, you guys, these are the best of both worlds. You bite through the extra crispy potato peel and you’re met with ultra creamy inside of the potato. I had leftovers the next day with a runny fried egg. So good.
The insides of these little dill roasted potatoes are so creamy that Ben thought they were soaked in butter. SOAKED IN BUTTER. If you can have something that tastes like it is soaked in butter but it really isn’t, isn’t that an ultimate dream come true? Usually things that taste butter-soaked really are. These aren’t! The combination of the olive oil, lemon juice, and the buttery insides of these potatoes gives that flavor and texture that had Ben fooled.
Want to make it a complete meal? They’d complement these crispy chicken thighs perfectly and you might even be able to fit it all on one sheet pan. They’d also be fantastic with this roasted Italian sausage or baked salmon with maple mustard glaze. You could make things really easy and matchy-matchy by pairing these dill roasted potatoes with lemon salmon with dill! Why not? You already have lemon and dill for the potatoes!
Needed for this recipe:
- 1 1/2 pounds potatoes, washed (I used the Little Potato Company)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper (less if you’re not a pepper fan)
- 2 tablespoons minced fresh dill, extra to garnish
- Half of lemon, juiced
- Preheat oven to 425°F.
- On a rimmed baking sheet, toss potatoes with olive oil, salt, pepper, and dill.
- 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.
- Squeeze lemon over potatoes and garnish with additional dill. Serve immediately.
- If you would like the potatoes extra crispy, leave in the oven a bit longer. Watch closely so they don't burn.
Nutrition Information:Yield: 4 Serving Size: approximately 1 cup
Amount Per Serving: Calories: 190 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 282mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 4g Sugar: 2g Sugar Alcohols: 0g Protein: 4g
Husband’s take: These might be his new favorite!
Changes I would make: None are necessary.
Again, this post is not sponsored. I just have a major girl crush on these yummy potatoes.