Fresh and easy roasted potatoes with lemon and dill are a great side dish for a weeknight meal, or alongside any protein!
Like everyone, and their cousin, I’m trying to get back on the healthy eating bandwagon after an over indulgent holiday season. These easy roasted potatoes with lemon and dill definitely help fit that bill. And if you’re doing Whole30, or are dairy free, these are super easy to make compliant! For those who are going gluten free, no modifications are required.
Another thing I found out while making these, is that my two year old loves eating lemon. Yup, just like you would eat an orange. He stole the grilled lemon right off this dish and put it in his tiny face, and exclaimed “Yummm!!!” I, on the other hand, had a look of pure horror. My mouth puckered just watching him. I’m learning quickly this kid has an adventurous palate. Afterall he willingly, and excitedly, at sardines over the holidays. So lemons shouldn’t surprise me.
Me on the other hand. Hurl.
But back to the potatoes! haha! Done in about 30 minutes these easy roasted potatoes with lemon and dill are bright and vibrant, and are a great side with any meal. The extra spritze of lemon just before serving really makes these shine. Enjoy!
If you are looking for more inspired, and healthier, recipes, I have set up a whole category for Whole 30 Recipes! It is full of compliant, or easily adaptable recipes that you can quickly modify to fit your plan. These sesame ginger garlic green beans are still among my favorite!
Easy Roasted Potatoes with Lemon and Dill
- 1 1/2 pounds Tri-color Baby Potatoes, halved or quartered to get evenly sized
- 4 Tbsp Butter or Ghee (melted) or Olive Oil (Ghee and Olive Oil will make these Whole 30 Compliant and Dairy Free)
- 3 Cloves Garlic, minced
- Salt and Pepper, seasoned to your liking
- 4 Tbsp minced Fresh Dill, divided
- Zest of 1 Lemon, and reserve the lemon for extra spritz of juice at the end
Preheat oven to 400 degrees.
On a parchment, or silicone lined, baking sheet lay out the potatoes. Pour the butter/ghee/or olive oil, over the potatoes, along with the garlic, half of the fresh dill, and all of the lemon zest. Season with salt and pepper to desired amount. Toss the entire mixture with your hands to evenly coat the potatoes.
Bake in the oven for about 30 minutes, tossing every 10 minutes, until the potatoes are deep golden brown. Remove from the oven and sprinkle with remaining fresh dill, and spritze with lemon juice to finish.