Lemon dill potatoes

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Are you looking for an easy potato recipe with a fresh lemon flavor? Then check out this recipe for lemon dill potatoes! These tasty potatoes are cooked until they are nice and crispy then flavored with lemon, dill, brown sugar and just a little bit of garlic powder.

This recipe for lemon dill potatoes is gluten free, egg free, nut free, and vegetarian friendly. It can also easily be made vegan friendly and dairy free by replacing the butter with vegan butter or margarine.

Fully cooked lemon dill baby potatoes on a gray plate.

What is in lemon dill potatoes?

What is used in this recipe for lemon dill potatoes? Here are the main ingredients in this recipe for lemon dill potatoes.

  • Baby potatoes. We recommend using baby potatoes to make these lemon dill potatoes. The high skin to potato ratio is perfect for this recipe! If you do not have baby potatoes, then you can also use yellow or red potatoes. If you use large potatoes, you should cut them into small chunks.
  • Butter. Butter is the main fat that is used to cook these lemon dill potatoes. We use a generous amount of butter as the creaminess of the butter serves as the perfect contrast to the acidity of the lemon.
  • Lemon zest. Some lemon zest is used to give these lemon dill potatoes a bright, fresh lemon flavor without adding too much acidity to the recipe. The lemon zest is cooked alongside the potatoes to ensure that the lemon flavor really makes its way into the potato skins.
  • Lemon juice. In addition to the lemon zest, some lemon juice is also used to make these lemon dill baby potatoes. The lemon juice adds just the right amount of acidity to brighten up the dish.
  • Dried dill, parsley, and garlic powder. A mixture of dried dill, parsley, and garlic powder is added to flavor these potatoes. Since dill is intended to be one of the more prominent flavors in this recipe, more dill is used than parsley or garlic powder.

How to make lemon dill potatoes

How do you make lemon dill potatoes? Here is how to make lemon dill potatoes.

  • Chop the potatoes. The first step in making these lemon dill potatoes is cutting the potatoes. If you are using baby potatoes, you should only need to cut the potatoes in half. We recommend using a sharp chef’s knife any time that you need to cut potatoes. We use this chef’s knife by Victorinox and we recommend it for anyone who is looking for a general purpose kitchen knife. It cuts through everything from soft cheeses to fibrous vegetables like butter.
  • Cook the potatoes for 10 – 15 minutes. After the potatoes have been cut, it is time to cook them. Heat a skillet over medium heat and melt the butter. Add the potatoes and cook them for 10 – 15 minutes. After 10 – 15 minutes, it will be time to add some more spices to the potatoes.
  • Zest the lemon. While the potatoes cook, zest the lemons.
  • Add the lemon zest and spices. After the potatoes have cooked for 10 – 15 minutes, it is time to add the spices and lemon zest.
  • Cook the potatoes for 10 – 15 minutes. After the lemon zest and spices have been added to the potatoes, continue to cook the potatoes for 10 – 15 minutes. The potatoes should be crispy on the outside and tender on the inside when they are done cooking. They should also be light browned.
  • Add the lemon juice and brown sugar. When the potatoes are just about done cooking, add the lemon juice and brown sugar. Stir the potatoes then continue to cook the potatoes for a minute or two.

Lemon dill baby potatoes cooking in a large black pan. The potatoes have already been covered with lemon and dill.

How to store lemon dill potatoes

Do you have leftover lemon dill potatoes you want to store for later? We recommend storing the potatoes in the refrigerator in an airtight container and eating them within a few days. We do not recommend freezing these potatoes unless you regularly freeze and reheat potatoes. Potatoes have a tendency to become mushy when they are frozen and reheated.

How to reheat lemon dill potatoes

How do you reheat these lemon dill potatoes? You have a few options when it comes to reheating these lemon dill potatoes.

  • On the stove. For best results, these lemon dill potatoes should be reheated on the stove. This will ensure that the potatoes remain nice and crispy. You should reheat the potatoes over medium heat for a few minutes. We recommend using some extra butter to reheat the potatoes so that they do not stick to the pan.
  • In the microwave. If you do not have enough time to reheat these lemon dill potatoes on the stove, you can also reheat them in the microwave. The potatoes should only need to be cooked for 1 – 2 minutes on full power. If the potatoes are reheated in the microwave, they will not be as crispy as they were when they were freshly prepared – but they will still be delicious!

Lemon dill potatoes

These tasty lemon dill potatoes are gluten free, vegetarian, and egg free.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: egg free, gluten free, vegetarian
Servings: 4 people

Ingredients

  • 1 package baby potatoes (24 oz package)
  • 1/4 cup butter
  • 1 tbsp lemon zest
  • 2 tsp lemon juice
  • 1/2 tsp brown sugar

Spices

  • 1 tsp dried dill
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Instructions

  • Cut the baby potatoes in half.
    If you are using larger potatoes, cut the potatoes into small chunks that are about an inch in size.
  • Heat a pan over medium heat and add the butter to the pan. Cook the potatoes for 10 - 15 minutes over medium heat.
    Proceed on to the next steps of the instructions while the potatoes cook, some of the flavorings will be added to the potatoes as they cook.
  • While the potatoes are cooking, zest the lemon and gather the spices.
  • After the potatoes have cooked for 10 - 15 minutes, add the lemon zest and spices to the potatoes. Continue to cook the potatoes for another 10 - 15 minutes after the spices have been added.
    The potatoes should cook for around 20 - 25 minutes in total. When the potatoes are done, they should be crispy on the outside and tender on the inside.
  • When the potatoes are just about done cooking, add lemon juice and brown sugar then cook them for another minute or two.

Substitutions for lemon dill potatoes

  • Baby potatoes. We recommend using baby potatoes for this recipe, but if you do not have baby potatoes then you can also use larger potatoes. We recommend using red potatoes or yellow potatoes that have thinner skin rather than russet potatoes with thick skin.
  • Butter. If you want to make these lemon dill potatoes dairy free and vegan friendly then you can replace the butter with vegan butter or margarine.
  • Brown sugar. If you do not have brown sugar then you can replace the brown sugar with another sweetener such as white sugar.

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