Lemon Dill Potatoes

Get ready to elevate your potato game with these mouthwatering lemon dill potatoes. These spuds are a burst of bright flavor in every bite, and they make the perfect side dish for any occasion.

Whether you're hosting a dinner party or just looking for a new way to jazz up your weeknight meals, these potatoes are sure to impress.

What Are Lemon Dill Potatoes

Lemon dill potatoes are an explosively tasty spin on the classic roasted potatoes.

These are made by tossing air fryer or oven-roasted potatoes in a dressing made with lemon juice, dill, garlic, and some simple seasonings.

Whether served as a side dish with a variety of meats, fish, or vegetables or enjoyed as a standalone snack or appetizer, these spuds are sure to please.

Why Are These Potatoes So Good

• Versatile: Lemon dill potatoes make for a great side dish that can complement a variety of main courses. They can also be served as an appetizer or enjoyed as a snack on their own.
• Easy to scale: The recipe is easy to scale up or down, making it a great choice for small gatherings or large parties.
• Flexible: You can adjust the amount of lemon juice and dill in the recipe to your liking. Plus, you can choose from a range of potato options.
• Budget-friendly: All the ingredients are widely available and affordable, making it an economical way to add some variety to your meal.

Choosing the Right Potatoes

When it comes to selecting potatoes for roasting, almost any variety can be used. However, some types are better suited than others. Some good choices include:

• Yukon Gold potatoes: These all-purpose potatoes are a great choice for roasting. They have a slightly buttery flavor. And when roasted, they develop a golden, crispy exterior and a tender, creamy interior. My personal favorite variety for roasting!
• Russet potatoes: These have a high starch content. When roasted, they develop a fluffy, mealy texture, which is nice, but they don't get as creamy as Yukon gold.
• Red potatoes: These thin-skinned spuds have a slightly waxy texture and a lower starch content compared to russet and Yukon gold potatoes. When roasted, they tend to stay moist and tender on the inside with a firm, cohesive texture. However, don't expect a lot of creaminess from these, either.
• Baby potatoes: Also known as new potatoes, these are small, young potatoes that have thin, delicate skin and a slightly waxy texture. Because of their small size, each piece of baby potato has a relatively large amount of skin compared to the flesh. So if you enjoy eating potato skin, this one could be a more desirable option.
• Purple potatoes: These potatoes have deep purple skin and a fluffy, moist texture. They are high in antioxidants and are good for roasting because they have a slightly nutty flavor.

By Region

• In the United States and Canada, consider using Yukon Gold, Russet, or Yellow potatoes.
• In the United Kingdom, Maris Piper or King Edward are good choices.
• In Australia, try Sebago or Coliban.

Ingredient Notes

Here are some helpful notes on the ingredients you need to make these lemon dill potatoes. See the recipe card down below for the quantities of these ingredients.

Potatoes

Yukon Gold potatoes are my favorites for roasting, but you can use almost any type of potato. See some notes on good choices of potatoes here, and some other potato-related FAQs here.

When cutting potatoes, the goal is to create uniformly sized pieces that will cook evenly. Cut:

• Baby potatoes in half
• Small potato varieties into quarters
• Medium to large potatoes into 1 to 1.5-inch pieces

Some recipes call for parboiling the potatoes before roasting, which can reduce cooking time and result in a softer interior. However, this step is not necessary, and the potatoes will still turn out good without it.

Use fresh(er) potatoes, but if you are looking to use up some older ones, press them to make sure they are firm.

If the potatoes have blemishes or eyes, cut them away before roasting. Older potatoes may not be as flavorful or hold their shape as well during the cooking process.

If you want to mix and match different varieties of potatoes, you can do so, but it's best to cook them separately since they may have different cooking times. Otherwise, you may end up with unevenly cooked potatoes.

Black Pepper and Salt

For seasoning your potatoes before roasting, you'll need just a small amount of ground black pepper and salt.

Lemon

For the best flavor, use fresh lemon juice. If you don't have lemons, you can use an equal amount of lime juice as a substitute. If you don't have either, bottled lemon or lime juice can also be used.

Dill

For these lemon dill potatoes, I use dried dill because it's always in my pantry, it's inexpensive, and I can use it year-round.

Dill adds a fresh, herby flavor to the dish, which pairs well with the tartness of lemon.

If you prefer, you can also use fresh dill. Just be sure to chop it very finely and use three times the quantity of dried dill.

Substitutes: If you don't have dill, you can give this recipe your own twist by using different herbs (though the recipe won't be lemon dill potatoes anymore!). You can replace each teaspoon of dried dill with:

• 1 tablespoon of finely chopped fresh parsley, or
• 1 teaspoon of finely chopped fresh rosemary or ½ teaspoon of dried rosemary, or
• 1 teaspoon of finely chopped fresh tarragon, or ½ teaspoon of dried tarragon.

When using fresh herbs, add them at the end of the cooking process, when you have turned the heat off, and after you have added lemon juice.

Oregano

The recipe calls for a little dried oregano, as oregano complements the flavor of dill really well. If you don't have some on hand, feel free to leave it out.

Garlic

Use freshly grated garlic. Or use your handy dandy garlic press to get some minced garlic. You want the garlic to be very fine, almost pureed.

By the way, if you frequently cook with fresh garlic, you may want to check out the post where I tested various methods for peeling garlic to find out the easiest technique.

Chicken Bouillon Powder/Granules

You will need either powdered or granulated bouillon. The bouillon adds a complex, savory flavor to the potatoes.

If you are following a vegan diet or have dietary restrictions or allergies, you can skip the chicken bouillon or use vegan bouillon. If you are avoiding ingredients like MSG, be sure to carefully read the label.

Butter

If you are using salted butter, reduce the quantity of added salt in the recipe to prevent the potatoes from becoming too salty.

For a dairy-free or vegan version of this recipe, simply use an equal amount of vegan butter or olive oil to replace the regular butter.

Olive Oil

The only reason for using a little olive oil is to prevent the butter from burning too quickly. Olive oil has a higher smoke point than butter and can help raise the smoke point of the butter-oil mixture. You can also use any other cooking oil instead of olive oil that you prefer.

Fresh Parsley or Cilantro (for Garnish)

Chop a small handful of fresh cilantro or parsley to add as a garnish on top of the potatoes for a final touch of fresh flavor.

Instructions (Step-by-Step Photos)

To make lemon dill potatoes, follow these easy, photo-based instructions. Be sure to check out the recipe card below for the printable version of this recipe, which includes detailed instructions and all the important tips and notes.

Frequently Asked Questions (FAQs)

Top Tips for Best Results

• Use a non-stick surface: If you're using an air fryer for this recipe, and the surface of your air fryer is not non-stick, be sure to spray or brush on a little cooking oil on the surface before adding the potatoes. If you're using the oven method, either use a non-stick baking sheet or line the baking sheet with parchment paper.
• Do not overcrowd: Overcrowding your baking sheet or air fryer will lead to uneven cooking. Also, don't forget to flip the potatoes halfway through the cooking time.
• Check your potatoes: Toward the end of the cooking time, pierce a couple of pieces with a fork. If the fork easily slides into the potatoes, they are likely done. If the fork meets resistance, the potatoes may need more time to roast.
• Adjust the lemon dill dressing to taste: Before mixing the cooked potatoes and the dressing, be sure to taste the dressing. You may want to add more lemon juice for tanginess or a little more dill for some extra herby flavor. Oh, and it's normal for the flavors to taste strong at this point. When the dressing gets mixed with the potatoes, the flavors taste perfectly balanced.
• Cut the potatoes into uniform pieces: This will ensure that the potatoes roast evenly and also absorb the dressing evenly.

Scaling the Recipe

To scale up this recipe, simply adjust the number of servings using the + sign on the recipe card down below. The quantities of ingredients will automatically adjust according to the new serving size.

When making a big quantity of these lemon dill potatoes, make sure you don't cram too many into the air fryer or baking sheet.

To cook the potatoes evenly, spread them out in a single layer. If you have more potatoes than will fit in a single batch, cook them in multiple batches.

Prepping Ahead

You can give these potatoes a head start by par-roasting them a few hours in advance.

Just cook them in the air fryer for 6 minutes less (or 10 minutes less if you're using an oven) than the full cooking time, and then leave them on the counter. Then finish them off for the remaining minutes at the same temperature just before serving.

Oh, and hold off on adding the dressing until the potatoes are fully cooked.

If you want to be super organized, you can also prep everything in advance. Cut your potatoes up and refrigerate them in cold water for up to a day before roasting.

You can also make the dressing a day ahead and refrigerate it. Just warm it up for 30 seconds in the microwave before you pour it over the roasted potatoes.

Then, when it's time to roast, just follow the instructions as usual. Voila! Delicious, perfectly roasted potatoes without any last-minute fuss.

Storage and Reheating

These potatoes are so good that you'll probably have no leftovers! But in the unlikely event that you do, you can store them in the fridge for up to 4 days.

Just let them cool off before popping them in an airtight container or ziploc bag.

When it's time to heat them up, you can toss them in the oven at 400 F (204 C) for about 12-15 minutes, or in an air fryer at 370 F (188 C) for 3-5 minutes.

Just try to avoid the microwave if you can, since it can change the texture of the potatoes.

Variations

• Add some heat: Add some crushed red pepper flakes to the lemon dill dressing for a little heat, if you like.
• Experiment with herbs: Consider using dried herbs other than oregano to pair with dried dill in this recipe. Some options include marjoram, basil, and tarragon, which all have flavors that complement the light, refreshing taste of dill.

Serving Ideas for Lemon Dill Potatoes

• As a side dish: These lemon dill potatoes make a delicious accompaniment to grilled chicken, fish, shrimp, roast lamb, or roast beef.
• In a summer salad: Toss these potatoes with mixed greens, sliced cucumbers, and a simple vinaigrette dressing to create a refreshing summer salad.
• As a party appetizer: Cut the potatoes into small, bite-sized pieces for roasting. Skewer the cooked potatoes with toothpicks so that your guests can easily pick up and enjoy these delicious spuds.
• As a filling for a wrap: These potatoes make a flavorful and satisfying filling for a variety of wraps, including shawarma wraps, and lettuce wraps.

Food and Cooking Safety

• Use dry oven mitts when handling hot surfaces or baking sheets.
• Never leave an in-use oven or air fryer unattended.
• Don't place combustible or flammable materials in the bottom drawer of the oven.
• When an air fryer is turned on, heat is released through air vents. To avoid any potential hazards, do not place the air fryer too close to a surface, such as a wall.
• Keep a working fire extinguisher in the kitchen in case of emergencies.
• Use oils with a high smoke point when cooking to avoid the formation of harmful compounds.

See more guidelines at USDA.gov.