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Parmesan roasted potatoes with lemon zest and fresh dill.
3.54 from 13 votes
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Lemon Dill Roasted Potatoes

Roasted Yukon Gold Potatoes are cubed, baked in the oven until crispy, and then tossed in a fresh lemon and dill sauce.  This potato side dish is a quick and easy recipe that is gluten-free, Whole30, and can easily be made vegan.

Course Dinner, lunch, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 230 kcal
Author London

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut potatoes into ½-inch cubes. Rinse potatoes in a colander under cold water for 1 minute. Dry thoroughly.
  3. Whisk together oil, garlic, salt, and pepper in a small bowl.
  4. Pour oil mixture over potatoes in a large bowl. Toss potatoes until well coated.
  5. Line a large baking sheet with parchment paper and place potatoes in a single layer.
  6. Bake in preheated oven for 30-35 minutes, or until crispy. Toss potatoes halfway through cooking.
  7. While potatoes are roasting, whisk together melted butter, lemon juice, zest, and fresh dill in a small bowl until combined.
  8. Just before serving pour lemon-butter sauce over the potatoes and toss to combine. Sprinkle with Parmesan cheese and enjoy!

Recipe Notes

  • Substitute vegan “buttery” sticks and use a dairy-free Parmesan cheese if dairy-free or vegan.
Nutrition Facts
Lemon Dill Roasted Potatoes
Amount Per Serving
Calories 230 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 16mg5%
Sodium 611mg27%
Potassium 817mg23%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 1g1%
Protein 7g14%
Vitamin A 567IU11%
Vitamin C 29mg35%
Calcium 122mg12%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.