If I didn’t have you at lemon or dill, then I hope I grabbed you with roasted potatoes. Nothing is better than deliciously roasted, crispy potatoes. But these take it to the next level with the lemon and dill. A little sweet, a little tangy, a lotta delicious.
These definitely do not fall in the quick category. Easy yes, but fast, no. I roasted them at 375 for an hour and 45 minutes. But they were worth every single minute! They are crisp on the outside, tender on the inside. Roasted potato perfection. I used about 3 lbs of white potatoes. Diced, tossed in about 2 tbsp of olive oil, 1 tbsp of dill and juice from half a lemon. As they were cooking I stirred them every 15-30 minutes so they cooked evenly and didn’t stick too much to the pan.
These are perfect for greek chicken bowls, as a side with pork chops, or with a perfectly seared steak. I had made these as part of a make ahead meal with roasted chicken breast and sauteed asparagus. They reheated well, but were definitely more tasty straight out of the oven. If you have time to reheat them in an air fryer or for a few minutes under a broiler they’ll crisp right back up.
If they didn’t take so long I’d make these every day! I love everything potato though and when doing a Whole30 they’re my side life line. I highly suggest doubling this batch and eating them throughout the week.
One last tip. My glass baking dish was super caked on with potato crisps, dill and of course some lemon juice. I used branch basics to get it clean with almost zero elbow grease. If you haven’t checked them out, you should, this stuff is amazing! You can use my link to get $10 off your first order. I just sprayed on the all purpose cleaner, sprinkled on the oxyboost scrubbed it in, added some warm water and let it sit. After about 30 minutes it just rinsed right off! Magic! I can’t recommend these products enough!
I hope you enjoy these delicious little gems. Leave a comment and let me know how you made it yours!
Lemon Dill Roasted Potatoes
- 3 lbs white potatoes diced
- 2 tbsp of olive oil
- 1 tbsp dill
- Juice from half a lemon
- Preheat your oven to 375
- Toss your potatoes with the olive oil, dill and lemon
- Place in a glass baking dish trying to get a single layer
- Place in the oven, stir every 15-30 minutes and continue backing about an hour and 45 minutes or until potatoes are crispy.