Oven-Roasted Lemon Garlic Potatoes with Dill
Golden roasted potatoes tossed in lemon juice, garlic, and fresh dill for a bright and aromatic Greek-inspired side dish. This greek-inspired vegetarian (vegetarian, gluten free) ready in about 55 minutes pairs extra virgin olive oil, fresh lemon juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, peeled and cut into 1 1/2-inch wedges russet potatoes
- 4 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
- 3 cloves garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh dill, chopped
Instructions
- Step 1: Preheat your oven to 425°F (220°C). In a large bowl, combine 2 lbs peeled and 1 1/2-inch cut russet potato wedges with 4 tbsp extra virgin olive oil, 3 tbsp fresh lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly to coat evenly.
- Step 2: Spread the potatoes in a single layer on a large rimmed baking sheet lined with parchment paper.
- Step 3: Roast in the preheated oven for 40-45 minutes, turning the potatoes halfway through cooking, until they are golden brown and crispy on the edges and tender inside.
- Step 4: Remove the potatoes from the oven and immediately sprinkle with 2 tbsp chopped fresh dill. Toss gently to distribute the dill and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Lemon Garlic Potatoes with Dill take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Roasted Lemon Garlic Potatoes with Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Oven-Roasted Lemon Garlic Potatoes with Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Lemon Garlic Potatoes with Dill for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Oven-Roasted Lemon Garlic Potatoes with Dill vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
