Rosemary-Parmesan Potato Medallions with Lemon-Dill Sauce
Thinly sliced potatoes roasted with rosemary and parmesan until golden, topped with a fresh lemon-dill sauce for a simple yet elegant side dish. This mediterranean-inspired vegetarian ready in about 45 minutes blends large potatoes, olive oil, fresh rosemary into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 large potatoes
- 1 tbsp olive oil
- 1 tsp fresh rosemary
- 2 tbsp grated parmesan
- 1/2 lemon
- 1 tbsp fresh dill
- 1/4 cup heavy cream
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp water
Instructions
- Step 1: Preheat oven to 425°F (220°C). Slice 2 large potatoes into 1/4-inch thick medallions using a mandoline or sharp knife.
- Step 2: Toss potato medallions with 1 tbsp olive oil, 1 tsp chopped fresh rosemary, 1/4 tsp salt, and 1/8 tsp black pepper on a parchment-lined baking sheet.
- Step 3: Roast for 25 minutes, flipping halfway, until potatoes are golden brown and crispy around the edges.
- Step 4: While potatoes roast, whisk 1/4 cup heavy cream, 1 tbsp lemon juice from 1/2 lemon, 1 tbsp chopped fresh dill, 1/4 tsp salt, and 1 tbsp water in a small saucepan. Simmer over low heat for 3 minutes until slightly thickened.
- Step 5: Remove potatoes from oven, sprinkle with 2 tbsp grated parmesan, and serve immediately with warm lemon-dill sauce drizzled over the top.
Frequently asked questions
How long does Rosemary-Parmesan Potato Medallions with Lemon-Dill Sauce take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Rosemary-Parmesan Potato Medallions with Lemon-Dill Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Rosemary-Parmesan Potato Medallions with Lemon-Dill Sauce?
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 Rosemary-Parmesan Potato Medallions with Lemon-Dill Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Rosemary-Parmesan Potato Medallions with Lemon-Dill Sauce?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The rosemary and parmesan medallions were a hit at my dinner party! The lemon-dill sauce complemented the potatoes perfectly.
- ★★★★☆
Delicious, but the potatoes were slightly bland without extra salt. Took 25 minutes to crisp up instead of 15 as noted.
- ★★★☆☆
Soggy texture throughout—didn’t hold shape even after extra baking time.
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