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!).
½teaspoonfreshly ground black pepper (less if you’re not a pepper fan)
2tablespoonsminced fresh dill, extra to garnish
½lemon(or about 1 ½ tablespoons juice)
Instructions
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.
Video
Notes
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 (not sponsored), 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.