If you’ve never tried the flavor combo of lemon and dill, this recipe is perfect for getting initiated into the fan club. And if you’re already in the know, these potatoes are every bit as good as you’d imagine. Bright, tangy, so delightful!
These are my any-day potatoes. I use them as a side, as a snack, in a salad, as an appetizer, and even with my weekend egg. They’ve never let me down.
And it’s one of those recipes that I get asked for all the time!
My friends will tell you that when I’m into something, I’m all in. No half-assed love here. So if you look around on my blog, you'll find a bunch of recipes that have lemon and dill, and I am not done yet 🙂
Pre-cooking notes
- I like to cube my potatoes, but feel free to cut them however you want. Wedges, small dice, fries, thick rounds, whatever floats your boat. Just try to keep the pieces roughly the same size so they cook evenly. Cooking time will vary depending on the shape and size of the cut.
- Peeling is my default preference, but skin-on pieces are fine. Skin adds texture and a teeny extra bit of fiber, which is great.
- Butter can be salted or unsalted; either one works. Use what you’ve got.
- For best flavor, use fresh lemon juice. Bottled store-bought juice just doesn’t compare.
- I use dried dill for this recipe because it’s easy to find year-round, and reduces the prep time. But if you have fresh dill, that’s great too. Use about twice as much fresh chopped dill as you would dried. Maybe even more if you like it really herby.
- Sometimes I replace crushed red pepper flakes with some very finely minced small fresh chili, like Thai or bird’s eye. Gives the dish a different kind of heat and a flavor dimension I really like.
A visual guide for making lemon dill potatoes
Here are photos of the key steps to guide you through the recipe. For a printable version with quantities and notes, see the recipe card below.
Mix 2 tablespoons of oil with 1 teaspoon salt and ½ teaspoon ground black pepper in a big bowl, add potatoes, and toss to combine.
Transfer the potatoes to your air fryer that’s preheated to 400°F (204°C). Spread them out evenly, air fry for about 18 to 22 minutes. Shake/toss halfway through. You can also roast them in the oven at 400°F (204°C) for 45 to 60 minutes on a baking sheet.
Meanwhile, in a bowl, combine all the dressing ingredients except the butter and garlic (that is, dried dill, lemon juice, lemon zest, dried oregano, crushed red pepper flakes, salt, honey, and chicken bouillon). Set aside. Melt butter in a small pan over medium heat, add garlic, let it sizzle for 5 to 10 seconds. Turn off the heat, then add the dressing mixture and stir it all together.
Transfer the cooked potatoes to a large bowl. Add the lemon dill dressing and toss gently until the potatoes are evenly coated. Top with chopped fresh parsley or cilantro if you like, and enjoy!
Top tips
- If you’re prepping ahead, you can cut the potatoes and keep them completely submerged in water in the fridge for up to 12 hours.
- Don’t overcrowd your air fryer or baking sheet, or the potatoes won’t cook evenly. Work in batches if necessary.
Serving ideas
These potatoes are super versatile. You’ll love them with my lemon pepper chicken legs as the flavors complement beautifully. They also go really well with wings, blackened fish, and egg breakfasts. If looking to serve as a snack or appetizer, check out my truffle aioli, it makes for a great dip.
Lemon Dill Potatoes
Ingredients
For Roasting Potatoes
- 2 tablespoons cooking oil
- 1 teaspoon salt - adjust to taste
- ½ teaspoon ground black pepper
- 2 pounds (907 g) potatoes - peeled, cut into 1.5 inch pieces
Lemon Dill Dressing for Potatoes
- 2 teaspoons dried dill - or 2 tablespoons fresh dill, finely chopped
- 3 tablespoons lemon juice
- ½ teaspoon lemon zest - optional, but awesome addition
- ¼ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes - (Note A)
- ¼ teaspoon salt - adjust to taste
- ½ teaspoon honey
- ¼ teaspoon chicken bouillon - powder, paste, or crumbled cube
- 2 tablespoons (30 g) butter
- 2 cloves garlic - peeled, grated or finely minced
Optional Garnish
- some chopped fresh parsley - or cilantro
Instructions
- Have all ingredients prepped and ready before you start cooking. Tip: Use the checkboxes next to each ingredient to track your prep.
- Mix 2 tablespoons of cooking oil with 1 teaspoon salt and ½ teaspoon ground black pepper in a big bowl, add potatoes and toss until well combined.
- Transfer the seasoned potatoes to your air fryer that’s preheated to 400°F (204°C). Spread them out in a single layer for even cooking. Air fry for about 18 to 22 minutes. Carefully shake/toss halfway through for even cooking. Cooking time may vary depending on your air fryer and the size of your potato pieces.
- You can also roast them in the oven at 400°F (204°C) for 45 to 60 minutes on a baking sheet. To check if they’re done, pierce a few with a fork. If it slides in easily, they’re ready. If not, let them go a little longer.
- Meanwhile, in a bowl, combine all the dressing ingredients except the butter and garlic (that is, dried dill, lemon juice, lemon zest, dried oregano, crushed red pepper flakes, salt, honey, and chicken bouillon). Set aside.
- Melt butter in a small pan over medium heat. Add minced/grated garlic and let it sizzle 5 to 10 seconds. Turn off the heat, then add the dressing mixture you made and stir it all together.
- Transfer the cooked potatoes to a large bowl. Add the lemon dill dressing and toss gently until the potatoes are evenly coated.
- Top with fresh chopped parsley or cilantro if you like, and enjoy! If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
James Scherer says
I am a potato connoisseur. I am here to tell you, these are the BEST potatoes I have ever made and/or eaten. I am a foodie and play a top rated chef in my imaginary world. Try this recipe as written and you won’t be disappointed!
Nelo says
James, I appreciate the review so much. It gave me the biggest smile. Thank you for trying the recipe!