Lemon Dill Potatoes

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!

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.