These simple but delicious dill roasted potatoes with lemon zest are a fantastic side dish with fresh, summery flavors. They’re ready in just under an hour and a very hands-off recipe, so you can get your potatoes cooking while focusing on the other components of your meal.
I love these dill roasted potatoes served with this creamy and cooling cucumber dip, but they would also be delicious with my viral whipped feta recipe!
How To Make This Dill Roast Potatoes with Lemon Recipe
Again, the exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page.
Below is an overview of making this recipe, plus some process shots to help you visualize how this recipe should turn out.
Step 1) Par-Boil The Potatoes
If you’ve ever made one of my potato recipes in the past, you’ll know that I’m a bigger believer in parboiling your potatoes being the key to super crispy, delicious potatoes every single time.
Cube your potatoes (as you can see from the photos, I like quite small cubes but go with your own preference!), then place them in your saucepan and pour over cold water until just covered. Cover the pan and place over medium heat, parboiling the potatoes for 10 minutes until they’re soft but not breaking apart.
Next – this step is a must! – drain the potatoes, place them back in the pan and cover, and shake them to rough up the edges.
Step 2) Roast Your Potatoes
Add the potatoes to your baking dish, add oil and the dried seasonings, toss, and roast until crispy.
Step 3) Add Dill, Cilantro & Lemon
Once your potatoes are crispy and cooked, add your diced dill, cilantro, and lemon. Enjoy!
What To Serve Your Dill Roasted Potatoes With
Storing
Store any leftover potatoes in an airtight container in the refrigerator for up to 5 days. You can enjoy them hot or cold.
FAQs
Can I use new potatoes for this recipe?
Yes, absolutely – new potatoes would work great for this recipe. You could roast them whole or halve them. Cook the recipe in the same way.
Easy Dill Roasted Potatoes with Lemon Zest
These gorgeously crispy dill roasted potatoes with lemon zest are so easy and so delicious. In the photos here, I’ve served them on top of a cooling tzatziki sauce for a truly Greek-inspired flavor.
Ingredients
- 2 yellow baking potatoes
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp dried thyme
- 20g fresh dill, diced
- 10g fresh cilantro
- 1 lemon, juice and zest
Instructions
- Preheat your oven to 200C | 395F
- Cube your potatoes and place them in a saucepan. Pour cold water into the pan until the potatoes are just covered, then place the pan over medium heat and cover.
- Leave the potatoes to par-boil for approximately 10 minutes (I set my 10-minute timer as soon as I cover the pan rather than waiting for the water to boil).
- Drain the potatoes, place the lid back on, and roughly shake the pan to rough up the edges of the potatoes.
- Tip the potatoes into a baking tray along with the olive oil and dried seasonings. Toss to cover.
- Roast your potatoes for 35 - 45 minutes, flipping halfway.
- Remove the potatoes from the oven and add the juice of half the lemon, the lemon zest, and diced dill and cilantro. Toss the pan to fully cover the potatoes and serve!
Notes
If your potatoes aren’t looking crispy enough after 45 minutes, roast them for a further 10 - 15 minutes before tossing in the fresh herbs.
You could also add some minced garlic to the potatoes when adding the dill and lemon zest for more big flavors.
Store any leftover dill roasted potatoes in an airtight container in the refrigerator for up to 5 days. These can be eaten hot or cold.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 164Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 799mgCarbohydrates: 27gFiber: 4gSugar: 1gProtein: 4g