These Lemon Dill Potatoes crispy on the outside, creamy on the inside, and perfectly roasted. They’re topped with fresh dill and lemon zest for the perfect balance of comfort and brightness.
This will be your new favorite springtime side dish!
Dip them in my ultra creamy, protein-packed Yogurt Dill Sauce.
If there’s one thing everyone loves, it’s potatoes! And these roasted baby potatoes are covered in bright citrus flavor and fresh dill. They’re not only comforting, but they’re also the perfect side dish for all your springtime meals.
The secret is in the sauce. These baby potatoes absorb the lemony, spice-infused broth as they roast which gives them the crispy, pillowy texture and flavor everyone will love.
Craving more potatoes? Try my crispy smashed potatoes or this dill pickle potato salad.
Lemon Dill Potatoes Ingredients
Here’s what you will need to make these roasted potatoes plus a few important notes, so keep reading!
- Baby Potatoes: I used a blend of baby reds and yellows. Feel free to use any baby potatoes you prefer, including fingerling potatoes.
- Extra Virgin Olive Oil
- Lemon: We will be using both the zest and juice of a fresh lemon. Make sure your lemon is ripened and dark yellow for the best flavor.
- Dill: Fresh dill is a must on these potatoes. But, if you have to dried dill will work as well.
- Seasonings: You’ll need garlic powder, salt, and black pepper.
How to Make Lemon Dill Potatoes
1. TOSS. Pierce the baby potatoes with a fork and add them to your baking dish. Top with extra virgin olive oil, lemon juice, garlic powder, salt, black pepper and toss until well coated.
2. ROAST & GARNISH. Bake the baby potatoes in the oven until fork tender. Once they’re removed from the oven, immediately top with fresh dill, lemon zest, and serve.
Find the complete recipe instructions with measurements below.
Perfect Pairings – Serving Suggestions
These Lemon Dill Potatoes make the perfect side dish because they’re bright yet rich and filled with flavor. Here are a few of my favorite pairings.
For chicken dishes, my French Onion Chicken Bake, Spinach Artichoke Chicken Bake, Baked Cajun Chicken Thighs, Greek Yogurt Chicken, or my pan-fried Garlic Chicken.
For fish dishes, my Fish Sliders or this Pesto Crusted Chicken.
Other fun mains for these potatoes, my Ham and Cheese Sliders, Smoked Pork Butt, Sloppy Joe Sliders, or Smoked Hot Dogs.
Frequently Asked Questions (FAQ’s)
More Roasted Side Dishes You Might Enjoy
Lemon Dill Potatoes
EQUIPMENT
- 8×8 baking dish - glass
INGREDIENTS
- 1 ½ pounds baby potatoes - kept whole
- 3 tablespoons extra virgin olive oil - or melted unsalted butter
- ½ teaspoon lemon zest
- 1 lemon - juiced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon dill - fresh, chopped
INSTRUCTIONS
- Preheat oven to 400 °F.
- Place whole baby potatoes in 8×8 glass baking dish. Top with extra virgin olive oil, lemon juice, garlic powder, salt and black pepper. Toss together until well-coated.
- Bake potatoes for 40 to 45 minutes, stirring every 15 minutes, until fork tender.
- Top with chopped fresh dill and lemon zest. Serve.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container, for up to 4 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
