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Crispy Lemon Dill Roasted Potatoes

Golden roasted baby potatoes tossed with fresh dill, garlic, and bright lemon flavor for a crispy and refreshing side dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lbs baby potatoes halved if large
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika optional
Finishing
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp fresh dill chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Wash and dry potatoes thoroughly. Cut larger ones in halves or quarters.
  3. In a large bowl, toss potatoes with olive oil, garlic, salt, pepper, and paprika.
  4. Spread potatoes in a single layer on a baking sheet.
  5. Roast for 30–35 minutes, flipping halfway through until golden and crispy.
  6. Remove from oven and toss with lemon zest and lemon juice.
  7. Sprinkle chopped dill over potatoes and mix gently.
  8. Serve warm with lemon wedges if desired.

Notes

For extra crispiness, preheat the baking sheet in the oven before adding the potatoes.