Laura's Lemon Roasted Potatoes

Laura's Lemon Roasted Potatoes

130
Laura 6

"Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu."
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Ingredients

1 h 5 m servings 461 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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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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Directions

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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.

Reviews

130
  1. 191 Ratings

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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...

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...

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...

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...

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.