Lemon Dill Roasted Potatoes

Lemon Dill Roasted Potatoes


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!

Recipe Notes

Substitute vegan “buttery” sticks and use a dairy-free Parmesan cheese if dairy-free or vegan.