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Laura's Lemon Roasted Potatoes

Laura's Lemon Roasted Potatoes


"Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu."
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1 h 5 m servings 461 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 517 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
  3. Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

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Read all reviews 148
  1. 217 Ratings

Most helpful positive review

Reading the reviews of others who commented that this recipe called for an excessive amount of oil, I sympathized with the submitter, who probably had to specify a precise amount in order to sub...

Most helpful critical review

I was a bit disappointed with this recipe. I used about 3-4 tablespoons of fresh dill weed and I added a bit more lemon juice than was called for, as others have suggested, yet I still found t...

Most helpful
Most positive
Least positive

Reading the reviews of others who commented that this recipe called for an excessive amount of oil, I sympathized with the submitter, who probably had to specify a precise amount in order to sub...

OMG, with some changes this was so excellent! It's only 2 of us so I scaled the ingredients for 2 and used one large baking potato. I scrubbed it and cubed it but left the skin on (so it gets cr...

Yum! These were a hit. I followed other suggestions to use less butter and oil but kept the other seasonings the same. I used some tiny red potatoes from the farmer's market, so I didn't even ha...

Can you say YUM? These are divine, and have THE best crispy bits. I always pour the oil and butter on the cut up potatoes IN the baking pan. Then I just toss with my hands, (cook's best tool)...

I would definitely give this recipe about 4.5 stars because I did make a few minor adjustments. Like other chefs, I cut the oil/butter combo and substitued with about 1/4 c. olive oil. I squeez...

This recipe was fantastic! I followed it pretty loosely [added more lemon and dill], but these turned out like great 'restaurant style' potatoes. My only suggestion is up the lemon if you want a...

They are good. But try them this way: instead of canola oil, use fat free chicken stock.( I make it myself). Instead of butter, olive oil and oreganon, instead of dill. Much healthier and much m...

Really good! I do agree that there was a bit much oil/butter, but I thought it aided in the crisping process. I used garlic infused olive oil, the zest and juice of one fresh lemon, and red p...

I followed the suggestions of others and substituted chicken broth and olive oil and oregano. I added some more lemon juice than originally called for.

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