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.
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