Description
Crispy roasted potatoes tossed with fresh lemon juice and fragrant dill for a bright, savory side dish. Perfectly golden on the outside and tender on the inside.
Ingredients
- 2 lbs potatoes, cut into chunks
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 425°F (220°C).
- Toss potatoes with olive oil, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on a baking sheet.
- Roast for 30–40 minutes, turning halfway through, until golden and crispy.
- Remove from oven and immediately toss with garlic, lemon juice, lemon zest, and fresh dill.
- Adjust seasoning if needed and serve warm.
Notes
- Use Yukon Gold or baby potatoes for best texture.
- Add garlic after roasting to prevent burning.
- Fresh dill is preferred, but dried dill can be used in smaller amounts.
- Serve alongside grilled meats, fish, or vegetarian mains.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
