Roast potatoes are a classic side dish, loved for their irresistibly crispy exterior and fluffy interior. They are the perfect accompaniment to any main course, from succulent roasted meats to delicate fish or hearty vegetarian dishes. Whether served at a casual family dinner or as part of a festive holiday feast, roast potatoes bring comfort and satisfaction to the table, making them a versatile and crowd-pleasing option. This one is so versatile and pairs beautifully with any meat dish. We serve it with a roast leg of lamb, roast beef, turkey, roast chicken, or even fish. When you elevate your roast potatoes with the fresh, zesty flavors of lemon and dill, they become even more delightful. The bright acidity of lemon cuts through the richness of the potatoes, adding a refreshing twist, while the aromatic dill provides a delicate, herbaceous note that enhances the overall flavor. This combination not only complements a wide range of dishes but also brings a burst of freshness to your plate, making these lemon and dill roasted potatoes a standout side dish for any occasion.
Why is this the best recipe?
Crispy Exterior with a Tender Interior: Par-boiling the potatoes before roasting ensures they have a soft, fluffy interior while achieving a perfectly crispy and golden exterior in the oven. Balanced Flavor: The combination of lemon zest and juice with fresh dill adds a refreshing and zesty brightness that perfectly complements the rich, savory flavor of the roasted potatoes. Even Cooking: Par-boiling the potatoes ensures they cook evenly in the oven, preventing any undercooked or overly crispy pieces, leading to a consistently delicious result. Versatile and Easy to Pair: This recipe’s vibrant flavors make it a versatile side dish that pairs well with a wide variety of main courses, from grilled meats to fish or vegetarian dishes. It’s simple enough for everyday meals but flavorful enough for special occasions.
Ingredients and substitutes
Potatoes – You can use starchy russet potatoes and red-skinned ones. The red skin holds their shape much better, but the russet becomes soft, so they tend to get a bit crisper when baked. But any potatoes, as long as you can bake them, would be fine. Onions – Red onions are sweeter, and when you squish them with all the lemon and oil,, they tend to get crisper. Can you imagine what that tastes like? Soft, moist potatoes with sweet, crispy onions? Yeah!! Dill – It is a strong herb, and while some of us love it, I do know some hate it. If you do not want to use dill – go ahead and use some rosemary, as we did with our rosemary lemon potatoes. Lemon Juice – I love lemon potatoes, but you can play around with them. Add less or more. It’s a personal choice.
Step-by-step: Roasted Potatoes with Lemon & Dill
Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare the Potatoes: Wash and halve the baby potatoes. If you’re using larger potatoes, cut them into bite-sized pieces. Par-Boil the Potatoes: Place the halved baby potatoes in a large pot of salted water. Bring to a boil and cook for 5-7 minutes, or until the potatoes are just tender but not fully cooked. Drain the potatoes well and let them steam dry for a few minutes. Season the Potatoes: In a large mixing bowl, toss the par-boiled potatoes with 3 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder until they are evenly coated. Roast the Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside. Stir the potatoes halfway through cooking for even browning. Add Lemon and Dill: Once the potatoes are roasted, transfer them back to the mixing bowl. Add the zest and juice of 1 lemon, 2 tablespoons of chopped fresh dill, and 1 tablespoon of chopped fresh parsley if using. Toss the potatoes until they are well coated with the lemon and dill. Serve: Serve the roasted potatoes warm as a side dish to your favorite main course.
Tips for success
Even Sizing: Cut your potatoes into even-sized pieces to ensure they cook uniformly. This helps prevent some pieces from being overcooked while others are undercooked. Steam Dry After Par-Boiling: After draining the par-boiled potatoes, allow them to steam dry in the colander for a few minutes. This removes excess moisture, allowing the potatoes to roast up crispier. Preheat the Baking Sheet: Place the baking sheet in the oven while it preheats. Adding the potatoes to a hot baking sheet helps them start crisping immediately, enhancing the overall texture. Avoid Overcrowding: Spread the potatoes in a single layer with space between them on the baking sheet. Overcrowding can cause the potatoes to steam rather than roast, leading to a less crispy result. Tossing with Fresh Herbs After Roasting: Add the lemon juice, zest, and fresh herbs after roasting, not before. This prevents the delicate herbs from burning in the oven and ensures the potatoes absorb the fresh, vibrant flavors at their peak.
Mustard Dill Cauliflower Rice Pilaf Lamb Shoulder Roast Boneless Crispy Parmesan Garlic Roasted Potatoes Roasted Sweet Potatoes Stovetop Melting Potatoes
Frequently asked questions
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
