These easy roasted potatoes with lemon and dill are a flavorful side dish for a weeknight meal, and they complement just about any protein you pair them with!
Roasted potatoes are truly one of the simple pleasures in life. Don’t believe me? Let’s take a look at what they have going for them:
- They’re easy to make! The hardest part is waiting for them to be done.
- They’re crispy! And crispy is definitely one of the best qualities when it comes to food, right up there with cheesy and creamy.
- They’re versatile! I paired these roasted potatoes with lemon and dill, but you can use seasonings in your pantry, herbs from your garden, whatever!
- They’re delicious! I mean, what more is there to say?
This particular roasted potato recipe is Whole 30 compliant, naturally gluten-free, and it can be made dairy-free, so if you’re looking for a side dish that works with your diet (but also happens to taste amazing), these potatoes fit the bill. I have an entire category on my blog dedicated to Whole 30 Recipes, including my favorite sesame ginger garlic green beans, so be sure to check it out!
What You’ll Need
This is a great recipe for springtime, when you’re likely to find both baby potatoes and dill at the farmers market!
- Tri-color baby potatoes – I like using different colors to make things pretty, but any type of baby potato will work here.
- Butter, ghee, or olive oil – Use ghee or olive oil if you want these to be Whole 30 compliant.
- Salt and pepper
- Fresh dill
- Lemon – You’ll need the zest, then a squeeze of juice at the end.
Choosing the Best Potatoes for Roasting
The key thing to look for in potatoes for roasting is thin skin, which is why I like to use baby potatoes. When roasted, thin skin becomes crisp instead of tough. If you can’t find baby potatoes, I recommend using Yukon gold because they also have a thinner skin.
Baby potatoes (and Yukon golds, for that matter) come in varying sizes, and that’s okay! As long as you cut them into uniform chunks, you’re good.
How to Make Roasted Potatoes With Lemon and Dill
Here’s how easy it is to make herbaceous, citrusy roasted potatoes for a weeknight side.
Prepare. Preheat your oven to 400ºF and line a baking sheet with parchment or a silicone mat.
Season the potatoes. Place the potatoes on the prepared baking sheet and pour the oil, ghee, or butter over them. Add the garlic, half of the dill, and the lemon zest, along with salt and pepper to taste. Use your hands to toss everything together, then spread the potatoes evenly on the pan.
Bake. Place the baking sheet in the oven and bake for about 30 minutes, tossing every 10 minutes, until the potatoes are a deep, golden brown and crispy. Sprinkle with fresh dill and a squeeze of lemon juice before serving.
Tips for Success
This recipe is a cinch to make, but here are a few additional pointers to make sure your roasted potatoes turn out perfect.
- Cut the potatoes into even pieces. Otherwise, you’ll have some that are over-done and some that are under-done when you take them out of the oven!
- Don’t skimp on the fat. The oil, butter, or ghee is key to getting your potatoes crispy, so don’t cut back.
- Make it your own. Feel free to substitute thyme, oregano, rosemary, or another herb you like or happen to have on hand.
How to Store and Reheat Leftovers
Leftover roasted potatoes can be stored in an airtight container in the refrigerator for 4 to 5 days. You can reheat them in the microwave or in a 400ºF oven to help them regain some of their initial crispiness.
Can This Recipe Be Frozen?
Roasted potatoes can be frozen and reheated. I recommend freezing them on a parchment-lined baking sheet, then once they are frozen solid, transfer them to a freezer bag. They can be reheated from frozen in a 400ºF oven for 15 to 20 minutes, depending on the size of the potato pieces.
What Goes Well With Roasted Potatoes?
Here are some of my favorite recipes to pair with roasted potatoes: