These easy Dill roasted potatoes are crispy on the outside, fluffy inside and finished with fresh dill and a hint of lemon. The perfect, easy potato side dish that the whole family will love.
These roasted dill potatoes make a great side dish to any meal. They are easy to make with just a few ingredients and packed with flavor. All you need are potatoes, a combination of oil and butter, spices and fresh dill. This recipe is both gluten-free and vegetarian, but can also easily be made vegan.
Another one of my favourite potato recipes is this Roasted Greek Potatoes with Lemon Tzatziki or these delicious Roasted Potatoes and Broccoli.
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Ingredients
Roasted potatoes with dill is easy to make with just a few ingredients. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Red potatoes, russet potatoes or another potato with a low starch content, also called waxy potatoes. Use a firm potato that holds its shape while roasting.
- Olive oil, gives a great taste to these potatoes. Other oils like grapeseed, sunflower, avocado or vegetable oil also works well.
- Butter, use unsalted butter and for a vegan dish, use vegan butter or replace with more olive oil.
- Spices: Dried dill, Sea salt, Garlic powder and freshly ground black pepper.
- Fresh dill, some freshly chopped dill tastes great when tossed with the roasted potatoes when they come out of the oven.
- Lemon zest, for some extra lemon flavor, it is optional.
See recipe card for quantities.
Instructions
These roasted potatoes with fresh dill are really easy to make. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
- Step 1: Cut the potatoes into large chunks and place on the baking sheet.
- Step 2: Pour over the oil and melted butter and toss well.
- Step 3: Add the spices and toss well.
- Step 4: Spread out to potatoes in a single layer.
Step 5: Roast the potatoes until golden and crisp on the outside. Add the fresh chopped dill and optional lemon zest.
Step 6: Toss together until coated and season with a little more salt and black pepper to taste.
Hint: Stir the potatoes at least once for an even roast on all sides. Start checking the potatoes about the 30 min mark, the cook time depends on the size of the potatoes. The outside should be golden brown, and the inside soft and fully cooked.
Recipe Variations
There are a few easy ways to change up these dill roasted potatoes:
- Add cheese: Crumble feta or sprinkle freshly grated Parmesan over the warm potatoes just before serving for a cheesy finish.
- Make them spicy: Add some red pepper flakes or a pinch of cayenne with the other seasonings.
- Add more herbs: Fresh parsley or chives are delicious alongside the dill.
- Use a different potato – The recipe calls for red potatoes or russet potatoes. New potatoes or small firm potatoes are also a good option. Other options are to use a potato with a low starch content, also called waxy potatoes, that holds its shape while roasting.
- Make them extra garlicky: Add a little minced fresh garlic to make garlic dill roasted potatoes.
- Add lemon zest: For extra lemon flavor, add a little finely grated lemon zest along with the fresh dill.
- Make it vegan: For a vegan roasted potato dish, use a vegan butter or substitute with all olive oil.
- Veggies – Add some veggies to these roasted potatoes with dill and lemon. Chopped red pepper, roughly chopped onion or some broccoli tastes great mixed in with the potatoes. Or see this Roasted potatoes and zucchini recipe.
Storage
Store the leftover dill roasted potatoes in an airtight container in the fridge for up to 3–4 days. The potatoes will soften a little when stored, but reheating them in the oven or air fryer will help bring back some of their crispiness. I recommend adding a little fresh dill and after reheating the potatoes.
The potatoes can also be frozen.
Place the cooled potatoes in a freezer-safe container or bag. Freeze for up to 2 months. Reheat directly from frozen, either in the oven or an air fryer, until heated through and crispy.
What to serve with dill roasted potatoes
These oven roasted potatoes with dill make an easy side dish for so many meals. Serve them with some of the options below:
- Veggie burgers or these Greek Zucchini and Quinoa Fritters.
- A simple green salad or this Mediterranean tomato and cucumber salad.
- Grilled vegetables taste great served with these potatoes. Try these Grilled Zucchini with Feta Cheese.
- Chickpea or quinoa salads like this Quinoa chickpea salad.
They are also delicious as part of a Mediterranean-inspired dinner with Lemon Dill Hummus, a fresh Zucchini ribbon salad, and some freshly baked bread like this No knead olive bread.
Top Tip
- Cut the potatoes into equal size pieces. If some pieces are too big, they won’t get cooked through in the centre, and smaller pieces might get over cooked.
- Coat the potatoes evenly with the olive oil, butter and spices.
- Don’t overcrowd the baking sheet. This is one of the most important steps for crispy potatoes. Spread out the potatoes in one even layer and stir well at least one time while they roast. This way they will bake evenly on all sides, for a crispy exterior.
- Add the fresh dill after roasting, and the dried dill before roasting. A combination of the two will give these potatoes a great dill flavor.
FAQ
Waxy or all-purpose potatoes are great for roasting. They become golden and crispy on the outside while staying creamy and tender inside. Baby potatoes or Yukon Gold are also good options.
These potatoes tastes best when freshly made. If you want to prepare them ahead of time, make the recipe, roast them until golden, but wait to add the fresh dill. Store them in an airtight container in the fridge. When ready to serve, reheat the potatoes in a hot oven or air fryer until warmed through and crispy again. Add the fresh dill and lemon.
No, there is no need to peel them. The skin adds flavor and helps create delicious crispy edges. Just wash and scrub the potatoes well before cutting them into pieces.
No, you don’t need to for this lemon dill roasted potatoes recipe. The potatoes roast beautifully without boiling first. Cutting them into evenly sized pieces and spreading them out in an even layer on the baking sheet, helps them become crispy.
Potato Recipes
Potato Salad Recipes
These easy Dill roasted potatoes are crispy on the outside, fluffy inside and finished with fresh dill and a hint of lemon. The perfect, easy potato side dish that the whole family will love.
- 3 lbs. (1,3kg) red potatoes or russet potatoes, washed and scrubbed
- 2 tablespoons olive oil
- 2 tablespoons melted butter (vegan if needed)
- ½ teaspoon dried dill (or use 1 teaspoon if not adding fresh dill)
- 1 teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon lemon pepper (or ground black pepper)
- ¼ cup fresh chopped dill (optional)
- zest of 1 small lemon (optional, for extra lemon flavor)
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Preheat the oven to 400°F (200C) and line a baking sheet with parchment paper or brush with a little oil.
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Cut the potatoes into 1 inch pieces. Add them to the baking sheet with the oil, butter, garlic, salt, lemon pepper and dried dill. Stir well until everything is coated and spread out in a single layer.
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Roast the potatoes for 30-40 minutes, stir ones or twice while baking. Check the potatoes to make sure they are fully cooked through and golden and crisp on the outside. When the potatoes come out of the oven, sprinkle on the lemon zest and dill. Serve them hot and enjoy.
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