Roasted Potatoes with Lemon and Dill
The roasted potatoes with lemon and dill make a great side dish for any meal. The sweetness of the red onion, the tart lemon flavor and the fresh dill perfume the potatoes beautifully. Pairs perfectly with any meat dish such as lamb, beef, turkey, chicken, and fish.
Roast potatoes have got to be one of my favorite side dishes. So easy to make. I mean; you can literally just season; bake and serve them with a spoon of sour cream. Right? I make a variety of roast potatoes and this one has got to be one of my all-time winners.
This one is so versatile and can pair perfectly with any meat dish as aside. Serve it with a roast lamb shoulder, Pot roast of Beef, Turkey, Chicken or even fish. Salmon and dill are a match made in heaven this one with some baked salmon is a big threat.
Let’s talk ingredients and substitutes (Save/Pin)
- Potatoes – I love using the starchy russet potatoes for these as well as those red-skinned ones. The red skin holds their shape much better but the russet becomes soft so they tend to get a bit crisper when baked. But any potatoes as long as you can bake them would be fine.
- Red Onions – Oh you must add red onions – not just because they are onions but red!! Red onions are sweeter and when you squish them with all the lemon and oil they tend to get a bit crisper. Can you imagine what that tastes like? Soft moist potatoes with sweet crispy onions? Yeah!!
- Dill – well we are making lemon dill potatoes so yes, you need dill. However, if you are concerned about intensity to add less or more and it will be fine. It is a strong herb and while some of us love it – I do know some that hate it.
Having said that – if you really do not want to use Dill – go ahead and use some Rosemary. I won’t tell anyone. Rosemary and lemon are perfect together. - Lemon Juice – I love lemon potatoes and I think the quantity used here is just fine but you can play around – add less or more. It’s a personal choice.
Useful Tips and Tools
- Use a good size Baking Pan so you fit all the potatoes in snugly
- You will need a Chopping board and a Kitchen knife to cut these potatoes
- I like to use my Stock pot to par boil the potatoes
- And of course a Colander works best to drain the potatoes
- I like to smash my garlic but a Garlic Press is always a handy tool
How to Make Perfect Roasted Potatoes with Lemon and Dill (Save/Pin)
Prepare
- Clean, skin, and chop potatoes into cubes.
- Parboil potatoes for 3 minutes only (or place in the microwave on high for 3 minutes)
- Drain and keep warm
- Chop red onions into thin slices
- Grate the garlic – set aside
- Cut lemon -save some slices for garnish and juice the rest.
Bake
- Preheat oven at 190 C / 380 F
- In a baking dish – add onions, garlic, dill, 2 tbsp lemon juice, and olive oil.
- With clean hands squish the mixture so the onions, dill, oil and lemon juices is all well blended.
This will help the onions cook crisper. - Add the potatoes – salt and pepper.
- Cover the dish briefly with a lid and shake the pan well so the potatoes are coated with the oil.
- Remove lid
- Bake uncovered in the preheated oven for 30 to 40 minutes turning ever so often so they brown evenly on all sides.
- Cook until the potatoes are nice and golden to your preference.
- When done – garnish with more fresh dill, lemon slices
Frequently asked questions
These roasted potatoes with dill will keep in the fridge for 2 to 3 days if well wrapped. Do not leave them unwrapped as they will dry out.
You can but the lemon does not make these potatoes lemony. The flavor is quite subtle. You can certainly reduce the lemon too.
The par-boiling reduces the cooking time and gives a nice crisp outside.
I like to use the red baking potatoes but these work great with any variety as long as you do not over-cook them when par-boiling
Usually, medium-sized potatoes would need about 10 minutes. These small sizes will take about 5 to 7 minutes. The best guide, of course, is to do a fork test. You want them soft but not mush. Remember these will cook even while baking.
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Roasted Potatoes with Lemon and Dill
Print Pin RateDescription
Equipment /Tools
- Baking Dish
Ingredients
- 500 grams (1.1 lb) Potatoes Russet or Red Skin
- 1/2 cup (0.5 cup) Red onion chopped
- 1 clove (1 clove) Garlic
- 1 tbsp (1 ) Lemon
- 1/2 cup (0.5 cup) Dill fresh
- 1/4 cup (1.83 floz) Olive oil
- 1 tsp Salt
- 1 tsp Pepper
Instructions
Prepare
- Clean, skin, and chop potatoes into cubes.
- Parboil potatoes for 3 minutes only (or place in the microwave on high for 3 minutes)
- Drain and keep warm
- Chop red onions into thin slices
- Grate the garlic – set aside
- Cut lemon – save some slices for garnish and juice the rest.
Bake
- Preheat oven at 190 C / 380 F
- In a baking dish – add onions, garlic, dill, 2 tbsp lemon juice and olive oil.
- With clean hands squish the mixture so the onions, dill, oil and lemon juices are all well blended. This will help the onions cook crisper.
- Add the potatoes – salt and pepper.
- Cover the dish briefly with a lid and shake the pan well so the potatoes are with the oil.
- Remove lid
- Bake uncovered in the preheated oven for 30 to 40 minutes turning ever so often so they brown evenly on all sides.
- Cook until the potatoes are nice and golden to your preference.
- When done – garnish with more fresh dill, lemon slices
Recipe Notes
Featured Recipe below – Baked Potato Wedges
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Billy
I want to make these so badly! I love country fried potatoes but these look sort of like those but kicked up a notch! Thank you for sharing your recipe!
Veena Azmanov
I do hope you try it Billy. Enjoy !
Swathi
This is delicious roasted potato recipe, I usually make potato masala for chapthi, I think this recipe will a great change. I will give it try for sure.
Veena Azmanov
Thank you Swathi. I bet this will work great with Indian spiced potatoes. Sounds yum with chapati.
Maren
Veena! These potatoes sound absolutely perfect. I usually don’t like potatoes but with the lemon flavor you added here I would love them. My husband would love them too. I’m definitely going to try these.
Veena Azmanov
Thank you Maren. I’m so happy to hear you say that. I totally love lemon anything
amy
What a delicious side dish to go with any meal! I love all the flavors you have used here – they go so well together!
Veena Azmanov
Thank you Amy.
Whitney @WhittyPaleo
Yes for roasted potatoes but double yes for them in lemon and dill.. I wouldn’t mind adding some more garlic to this recipe (because I actually love the taste). Thanks for the recipe!
Veena Azmanov
Thanks Witney – There is garlic in this recipe – it is a great flavor addition.
Gloria @ Homemade & Yummy
I am already a potato lover…and dill, well that is one of my all time favourite herbs. I have a couple of potato recipes that use dill, it pairs so well…and these look like the perfect side dish for so many wonderful meals.
Veena Azmanov
I now Gloria. Dill and potatoes are so perfect together
Noel Lizotte
What a great use for all that fresh dill that’s coming on! This would be a wonderfully light potato salad for a hot summer picnic!
Veena Azmanov
So true Noel. I Love Dill. Acquired taste for some but it’s really so additive.
Molly Kumar
The roasted lemon-dill potatoes look so delicious and a perfect side for summer parties. Potatoes being everyone’s fav, hence I’m always looking for new ways to use them and this is such a delicious pairing.
Veena Azmanov
I know exactly what you mean Molly. I feel the same.
Adriana Lopez Martn
I love potatoes and serving them on a light salad with all those herbs and beautiful flavors is a must. Great idea for summer grilling menu =)
Veena Azmanov
Absolutely Adriana. Thanks
cookilicious
This recipe is right in time..I have toprepare a potato curry,..was about to do it the regular way..but now this is what I am going to make! love the combo of dill & potatoes.
Veena Azmanov
Thank you Cooklicious. So happy to hear that. Enjoy!
Catherine
Such a perfect side for summer picnics and bbqs…this sounds wonderful!
Veena Azmanov
Definitely a great side Catherine Thanks
Joanna @ Everyday Made Fresh
I roast potatoes all the time as a side dish, because you’re right, they are so easy! I love the flavor combo that you have in these, and I love the idea of the red onion!
Veena Azmanov
Thank you Joanna. Yeah I love red onions very much.!
Marlynn | UrbanBlissLife
This looks like a winning potato salad for summer picnics! Lemon and dill are such a great combo and I bet it’s delicious with potatoes.
Veena Azmanov
It certainly would make a great summer salad for picnis Marylnn