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 eggs, 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 just getting started 🙂
Instructions
You’ll find the full recipe with the ingredients, measurements, instructions and all down in the recipe card, but I know some of my foodie friends like a little visual help. So, here are the step-by-step instructions with photos!
- Pour the olive oil over the potato chunks.
- Throw in salt and pepper, then give everything a good toss so the seasoning sticks.
- Dump the potatoes into your air fryer basket, make sure you've preheated it to 400°F (204°C) first. Spread them out in a single layer so they cook evenly. Air fry for about 18-22 minutes and flip them halfway through.
- To check if they're done, poke a few with a fork. If it slides in easily, you're good to go. If not, let them go a bit longer. You can also roast these potatoes in the oven at 400°F (204°C) for 45-55 minutes on a rimmed baking sheet. Cooking times may vary depending on your oven, air fryer, and the type of potatoes you're using.
- While the potatoes are cooking, put butter and olive oil in a pan over medium.
- When the butter melts, add garlic and let it cook a few seconds.
- Then add dill, oregano, and chicken bouillon, and give it a good stir. Turn off the heat.
- Finally, add lemon juice and mix it all together.
- Once the potatoes are done, transfer them to a mixing bowl. Pour in the lemon dill dressing and toss it all together.
- Top with some fresh parsley or cilantro if you want. Serve it up and enjoy!
Top Tips
- I like to cube my potatoes, but cut them however you want – wedges, small dice, fries, thick rounds. Make sure they’re about the same size so they cook evenly. You’ll need to tweak the cook time depending on the cut.
- Leaving the skins on saves time and adds a little extra texture, but if you prefer peeled potatoes, that works too.
- If you’re prepping ahead, you can cut them and keep them completely submerged in water in the fridge for up to 12 hours.
- Please don’t overcrowd your air fryer or baking sheet, or they won’t cook evenly.
- If you like a little extra kick, add some red pepper flakes, I always do 🙂
Lemon Dill Potatoes
These lemon dill potatoes are my go to, any-day potatoes. They work as a side, a snack, tossed in a salad, or even as an appetizer. I’ll even have them with my weekend eggs and they never disappoint!
Servings:
Ingredients
For Roasting Potatoes
- 2 pounds (907 g) potatoes - unpeeled and cut into 1 to 1.5 inch even-sized pieces. Around 4 medium potatoes
- 2 tablespoons cooking oil
- ¼ teaspoon salt - adjust to taste
- ½ teaspoon ground black pepper
For Lemon Dill Seasoning
- 2 tablespoons (28 g) unsalted butter - (Note A)
- 1 tablespoon cooking oil
- 2 cloves (1.5 teaspoon) garlic - grated or finely minced
- 1 tablespoon dried dill - or 3 tablespoons fresh dill, finely chopped.
- ½ teaspoon dried oregano
- ½ teaspoon chicken bouillon - granules, powder or paste
- 3 tablespoons lemon juice
Optional Garnish
- some chopped fresh parsley - or cilantro
Instructions
- Pour 2 tablespoons oil over the potato chunks. Add in salt and pepper, then mix it up so the potatoes are well coated.
- Transfer the potatoes to your air fryer – make sure to preheat it to 400°F (204°C) first. Spread them out in a single layer for even cooking. Air fry for about 18-22 minutes. Carefully shake the basket halfway through.
- You can also roast them in the oven at 400°F (204°C) for 45-55 minutes on a baking sheet. Cooking times may vary depending on your oven/air fryer, and the type of potatoes.
- To check if they’re done, poke a few with a fork. If it slides in easy, they’re good. If not, let them go a little longer.
- While the potatoes are cooking, put 2 tablespoons unsalted butter and 1 tablespoon oil in a pan over medium. When the butter melts, add garlic and let it cook a few seconds.
- Then add dill, oregano, and chicken bouillon. Stir it up, then turn off the heat. Add lemon juice and mix it all together.
- When the potatoes are done, put them in a mixing bowl. Pour in the lemon dill dressing and toss everything together.
- Top with fresh parsley or cilantro if you want. Serve and enjoy!
Important Notes
Note A: Butter - If you're using salted butter, cut back on the salt so the potatoes don’t get too salty.
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