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Crispy Lemon Dill Roasted Baby Potatoes

Golden, crispy roasted baby potatoes generously tossed in a vibrant, zesty green herb sauce made with fresh dill, parsley, garlic, and lemon.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lbs baby yellow potatoes halved
  • 3 tbsp extra-virgin olive oil
  • 1 tsp coarse sea salt
  • 0.5 tsp black pepper
Lemon Dill Herb Sauce
  • 1 cup fresh dill finely chopped
  • 0.5 cup flat-leaf parsley finely chopped
  • 3 cloves garlic minced
  • 0.33 cup extra-virgin olive oil high quality
  • 1 large lemon zested and juiced
  • 0.5 tsp red pepper flakes optional

Equipment

  • Large baking sheet
  • Mixing bowls
  • Sharp knife
  • Cutting board

Method
 

  1. Preheat oven to 425°F (220°C). Place a large baking sheet in the oven to preheat.
  2. Wash, dry, and slice the baby potatoes in half. Toss them in a bowl with 3 tablespoons of olive oil, salt, and pepper.
  3. Carefully remove the hot baking sheet from the oven. Arrange potatoes flat-side down. Roast for 25-30 minutes until crispy and golden.
  4. While potatoes roast, mix the chopped dill, parsley, minced garlic, olive oil, lemon zest, lemon juice, and red pepper flakes in a large serving bowl.
  5. Immediately transfer the hot, roasted potatoes into the bowl with the herb sauce. Toss vigorously to coat.
  6. Taste and adjust seasoning with extra salt or lemon juice if desired. Serve warm or cold.

Notes

Ensure potatoes are placed flat-side down on the hot pan and not overcrowded to achieve maximum crispiness. Can be stored in the fridge for up to 4 days and eaten as a cold salad.