Yukon gold potatoes are cut into cubes and turned into the BEST Oven-Roasted Parmesan Potatoes recipe with a delicious lemon and dill butter sauce. Quickly and easily prep this healthy side dish recipe to go alongside your favorite main dish on busy weeknights. This simple potato recipe is naturally gluten-free, Whole30, and can even easily be made vegan!
One oddly hot night in February I found myself craving the flavor of fresh lemon for dinner.
There was something about the warmer temps which reminded me that Spring was just around the corner.
As I looked around the kitchen I spotted a bag full of Yukon gold potatoes. And much to my delight, I also had a bit of fresh dill in the fridge, too!
If you haven’t ever combined lemon and dill in your recipes, you’ve got to do it!
I quickly chopped up the potatoes into small cubes (because the smaller they are the faster they’ll cook!) and then roasted them in the oven until they were perfectly crispy.
As soon as they came out they were drizzled with a creamy lemon dill butter sauce and topped with a sprinkle of Parmesan cheese.
From that moment on, these Parmesan Roasted Potatoes were going to be on our weekly dinner rotation!
This side dish recipe was made one night after literally throwing a few foods together that I already had on hand.
And chances are, if you already have the potatoes and fresh dill, then you’ve got the rest of the ingredients!
- Potatoes – Yukon gold potatoes are used in this particular recipe. You can also use another waxy potato variety such as red potatoes instead. Russet potatoes will work, but you’ll get quite a different and starchier texture than if you’d used Yukon gold potatoes.
- Oil – Either olive oil or avocado oil can be used.
- Butter – If you are vegan or dairy-free you can always opt to use a vegan butter alternative.
- Lemon – Both lemon juice and lemon zest deliver a refreshing citrus flavor.
- Learn how to zest a lemon using five different common kitchen tools.
- Garlic – Fresh garlic cloves are crushed so every bite is bursting with garlic flavor.
- Dill – Make sure you use fresh dill, and not dried, for the best results.
- Parmesan – A sprinkle of Parmesan cheese is added at the end. Feel free to substitute with a vegan alternative if dairy-free or vegan.
- Salt and Pepper – Adjust to your taste preference.
After you have thoroughly rinsed, scrubbed, and dried the potatoes it’s time to cube them up.
When roasting vegetables in the oven it’s important that you cut them all into similarly-sized pieces.
For this recipe, you’ll want to cut the potatoes into roughly ½-inch cubes.
Since the skin has a good bit of fiber, I opt to leave the skins on roasted potatoes.
However, if you have some picky eaters you can always peel the potatoes with a vegetable peeler before cutting.
Tip for Crispy Roasted Potatoes
One of the trickiest things about roasting potatoes is getting those crispy edges on a rather starchy vegetable.
While it is totally optional, I do have a quick trick for you.
- Place the cubed potatoes in a large colander or strainer.
- Rinse the potatoes with cold, running water for 1 minute.
- Dry thoroughly before continuing with the recipe.
The act of rinsing them with water, much like you do before cooking rice, helps to remove the starchy exterior. This will enable them to crisp more fully when baked.
Alternatively, if you have a bit more time you can even soak the potatoes in a bowl of cool water for up to 30 minutes. (Much like when making Air Fryer French Fries.)
You may notice a slight difference in texture, but no need to get FOMO if you don’t have the extra time!
Lemon Garlic Butter Sauce
Once the potatoes have been cubed and rinsed, it’s time to season them up.
As you will see in the recipe below, there are two separate seasoning mixtures.
The first consists of oil, garlic, salt and pepper and is added to the potatoes BEFORE roasting.
Another bowl is used to whisk together the lemon juice, zest, dill, and butter.
Why the two bowls?!
- Fresh garlic develops a wonderful nuttiness when roasted.
- Lemon juice tends to get rather bitter when cooked at high temperatures.
- Fresh dill will begin to wilt and lose a large part of its flavor if baked in the oven.
So we’ll make sure the garlic goes on BEFORE roasting and the lemon dill butter sauce goes on AFTER baking.
How to Roast Potatoes
The process of roasting Yukon gold potatoes is much like any other cubed potato recipe. (Like these Roasted Sweet Potato Cubes!)
Step-by-step Instructions: (See recipe card below for more detailed directions.)
- Preheat oven to 400 degrees.
- Pour oil-garlic mixture over potatoes in a large bowl. Toss potatoes until well coated.
- Line a large baking sheet with parchment paper and place potatoes in a single layer.
- Parchment paper is much healthier and does not stick to the potatoes like aluminum foil does.
- Bake in preheated oven for 30-35 minutes, or until crispy. Toss potatoes halfway through cooking.
- Whisk together melted butter, lemon juice, zest, and fresh dill in a small bowl while potatoes are roasting.
- Pour lemon-butter sauce over the potatoes and toss to combine.
- Sprinkle with Parmesan cheese just before serving and enjoy!
Serving and Storing
It’s completely optional, but adding a bit of fresh lemon zest and finely chopped dill will add a pop of color when serving.
Additionally, grated fresh Parmesan cheese would also be a wonderful addition.
How long can I store leftovers?
Leftover roasted potatoes will last in an airtight container in the refrigerator for up to 4-5 days.
Can I freeze roasted potatoes?
Freeze leftovers in a freezer-safe container or Ziploc bag for up to 6 months.
How do I meal prep this dish?
Since potatoes turn an ugly brown color once cut, you do not want to prepare this dish too far in advance.
You can, however, toss them in the oil-garlic mixture and store in the refrigerator for up to 24 hours before roasting.
Zest the lemon on the day of serving for the best flavor.
Easy Potato Recipes
You might also enjoy these other simple potato recipes:
Parmesan Roasted Potatoes Recipe
Yukon gold potatoes are cut into cubes and turned into the BEST Parmesan Roasted Potatoes recipe with a delicious lemon and dill butter sauce.
- 2 ½ lbs. Yukon gold potatoes cut into ½-inch cubes
- 3 Tbsp. olive oil
- 2 cloves garlic crushed
- 1 ½ tsp. salt to taste
- ½ tsp. black pepper to taste
- 3 Tbsp. butter melted*
- 1 Tbsp. lemon juice
- 2 tsp. lemon zest
- 2 Tbsp. fresh dill finely chopped
- ¼ cup Parmesan cheese* grated
Preheat oven to 400 degrees.
Cut potatoes into ½-inch cubes. Rinse potatoes in a colander under cold water for 1 minute. Dry thoroughly.
Whisk together oil, garlic, salt, and pepper in a small bowl.
Pour oil mixture over potatoes in a large bowl. Toss potatoes until well coated.
Line a large baking sheet with parchment paper and place potatoes in a single layer.
Bake in preheated oven for 30-35 minutes, or until crispy. Toss potatoes halfway through cooking.
While potatoes are roasting, whisk together melted butter, lemon juice, zest, and fresh dill in a small bowl until combined.
Just before serving pour lemon-butter sauce over the potatoes and toss to combine. Sprinkle with Parmesan cheese and enjoy!
- Substitute vegan “buttery” sticks and use a dairy-free Parmesan cheese if dairy-free or vegan.
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