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 use The Little Potato Company potatoes (not sponsored), and get this, you guys…they COME WASHED.
I literally just throw these onto the pan and toss them with salt, pepper, olive oil, and dill. Twenty-five minutes and a squeeze of lemon juice later, they are on my table. It probably could have be 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 like to eat the leftovers the next day with a runny fried egg. So good.
The insides of these little dill roasted potatoes are so creamy that Ben thinks they are 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 has 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! Oh, and make these quick sautéed sugar snap peas with dill, too. They go great with the salmon and potatoes!
Needed for this recipe:
Looking for more potato recipes?
There are so many ways to prepare nutritious and economical potatoes! Try:
- Smashed Potatoes with Garlic Butter and Parmesan — made in the oven, too!
- Air Fryer Potatoes — crispy with hardly any oil!
- Air Fryer French Fries
- Instant Pot Mashed Potatoes –they turn out perfect every time.
- Baked Potatoes (in the oven) or Air Fryer Baked Potatoes or Instant Pot Baked Potatoes
- Seasoned Grilled Potatoes Recipe
- Grilled Rosemary Potatoes
- Stovetop Scalloped Potatoes (so easy!)
- 1 ½ pounds baby potatoes, washed (creamer potatoes)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper (less if you’re not a pepper fan)
- 2 tablespoons minced fresh dill, extra to garnish
- ½ lemon (or about 1 ½ tablespoons juice)
- 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 (see note).
- Squeeze lemon half over potatoes and garnish with additional dill. Serve immediately.
- For extra crispy potatoes, leave them in the oven a bit longer. Watch closely so they don't burn.
- I like to use The Little Potato Company creamer potatoes, which are prewashed and naturally small, about 1 to 2 inches in diameter. Other types of potatoes can be substituted but they may not have the same buttery flavor that creamer potatoes have.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.