The roasted potatoes make a great side dish with any main course from a leg of lamb, roast beef, or roast chicken. Sweet red onions, zesty lemon flavor, and fresh dill perfume the potatoes beautifully.
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.
This one is so versatile and can pair perfectly with any meat dish. We serve it with a roast leg of lamb, roast beef, turkey, roast chicken, or even fish.
Ingredients and substitutes
- Potatoes - You can use starchy russet potatoes 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.
- Onions - Red onions are sweeter and when you squish them with all the lemon and oil they tend to get crisper. Can you imagine what that tastes like? Soft moist potatoes with sweet crispy onions? Yeah!!
- Dill - It is a strong herb and while some of us love it - I do know some that hate it. If you do not want to use dill - go ahead and use some rosemary as we did with our rosemary lemon potatoes
- Lemon Juice - I love lemon potatoes but you can play around - add less or more. It's a personal choice.
Step by step instructions (pin)
- Preheat oven at 190 C / 380 F
- Clean, peel potatoes. Using a sturdy chopping board and chef's knife chop potatoes into 2 inch- cubes.
- Boil the potatoes for 3 minutes until they are tender but not soft. They will continue to cook in the oven. Drain in a colander and keep warm.
- Chop red onions into thin slices and separate them.
- In a baking dish or baking tray - combine the onions, garlic, chopped dill, lemon juice, lemon zest, and olive oil. Squish with your hands so the onions get massaged with the marinade.
Tip - massaging the onions will ensure they release all their juices and become crisper when baking. - Add the potatoes - season with salt and pepper. Combine well.
Tip - Cover the dish briefly with a lid and shake the pan well so the potatoes are coated with the oil and slightly bruised too. This will give some crisp edges - Bake uncovered for 30 to 40 minutes turning every 15 minutes so they brown evenly on all sides.
- Garnish with more fresh dill and lemon slices
Frequently asked questions
These 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 boiling reduces the cooking time and gives crisper potatoes. Cooking longer will also brown the onions too much
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
You want them soft but not mush. Remember these will cook even while baking. So they are better uncooked the overcooked on the stovetop.
You may also like
- Crispy garlic roasted potatoes
- Roast potatoes with rosemary and dill
- Skinny mashed potatoes
- Baked potato chips
- Baked potato wedges
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Description
Ingredients
- 1 lb (500 g) Potatoes Russet or red skin
- ½ cup Red onion chopped
- 1 clove Garlic grate or mince
- 2 tbsp Lemon juice
- 1 tsp Lemon zest
- 6 Lemon slices
- ½ cup Dill fresh
- ¼ cup (4 tbsp) Olive oil
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Preheat oven at 190 C / 380 F
- Clean, peel potatoes. Using a sturdy chopping board and chef's knife chop potatoes into 2 inch- cubes.
- Boil the potatoes for 3 minutes until they are tender but not soft. They will continue to cook in the oven. Drain in a colander and keep warm.
- Chop red onions into thin slices and separate them.
- In a baking dish or baking tray - combine the onions, garlic, chopped dill, lemon juice, lemon zest, and olive oil. Squish with your hands so the onions get massaged with the marinade. Tip - massaging the onions will ensure they release all their juices and become crisper when baking.
- Add the potatoes - season with salt and pepper. Combine well. Tip - Cover the dish briefly with a lid and shake the pan well so the potatoes are coated with the oil and slightly bruised too. This will give some crisp edges
- Bake uncovered for 30 to 40 minutes turning every 15 minutes so they brown evenly on all sides.
- Garnish with more fresh dill and lemon slices.
Recipe Notes
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
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