Loaded with fresh, vibrant flavors, these lemon dill potatoes are a simple yet delicious side dish that’s perfect any day of the week.
Looking for a quick and flavorful side for a weeknight meal or a special occasion? These dill potatoes are just what you need! With just a handful of ingredients and minimal prep, this dish turns a basic side into something special.
As spring approaches, I’ve been craving more fresh flavors, and these lemon dill potatoes fit the bill perfectly. This recipe is ideal for any spring or summer meal, combining baby potatoes, asparagus, peas, fresh herbs, and a touch of lemon zest for a flavorful and easy-to-make side.
What Are New Potatoes?
New potatoes (also known as baby potatoes) are small, immature potatoes harvested before they fully mature. These potatoes are perfect for boiling or steaming because they’re creamy, less starchy, and cook quickly. Their thin skins don’t need to be peeled, and their small size makes them a breeze to prepare. Plus, they come in various colors like red, purple, and gold, adding a pop of color to your dish!
Ingredient Notes:
- Potatoes: New potatoes or baby potatoes are ideal, but fingerling potatoes also work. Choose potatoes of similar size for even cooking.
- Dill: Fresh dill is essential for this recipe to bring that bright, herbal flavor.
- Parsley: Flat-leaf parsley (also known as Italian parsley) works best.
- Garlic: Just one clove is all you need.
- Lemon Zest: Use a microplane or fine grater to zest half a lemon for a burst of freshness.
- Olive Oil: Choose a high-quality unfiltered extra-virgin olive oil with grassy notes for the best flavor.
- Asparagus and Frozen Peas: Fresh asparagus and frozen peas add a lovely pop of fresh flavor and color to the dish.
How to Make Dill Potatoes:
- Cook the Potatoes: Start by placing the potatoes in a large pot and covering them with water. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender. Depending on the size of your potatoes, this should take around 8-10 minutes. If you're using larger potatoes, simply cut them in half before cooking.
- Prepare the Herb Oil: While the potatoes cook, combine the dill, parsley, garlic, lemon zest, and olive oil in a small food processor. Pulse until smooth. You’ll end up with a vibrant green, herb-infused oil that will bring all the flavors together.
- Blanch the Asparagus and Peas: When the potatoes are nearly done, add the asparagus and peas to the same pot to blanch for about 1 minute. This way, you’ll save time and minimize dishes!
- Toss and Serve: Drain the potatoes, asparagus, and peas, then toss them with the herb oil while they’re still warm. Serve immediately, and enjoy!
In just a few simple steps, you’ve got a fresh, flavorful side dish that’s ready in no time. These dill potatoes are sure to become a go-to favorite for any meal, adding a burst of freshness to your table.
More Spring Sides:
Dill Potatoes
Loaded with fresh flavor these dill potatoes are a simple spring side that’s perfect any day of the week.
Ingredients
- 1 lb/453g baby potatoes, scrubbed
- ½ bunch of asparagus, woody ends removed and cut into 1-inch pieces
- 1 cup/170g frozen peas
- 2 Tablespoons fresh dill leaves
- 2 Tablespoons flat leaf parsley leaves
- 1 small garlic clove
- The zest of half a lemon
- ¼ teaspoon fine sea salt
- 3 Tablespoons/45ml extra virgin olive oil
Instructions
- Place potatoes in a medium pot, cover with cold water and bring to a boil over high heat. Salt water, reduce to a simmer and cook until potatoes are fork tender (about 8- 10 minutes).
- Meanwhile make the dill oil. Put the dill, parsley, garlic, lemon zest and salt in small food processor and pulse until coarsely chopped. Add the olive oil and process again until smooth, scraping down the sides as needed.
- Once the potatoes are cooked use a strainer to remove them and place them in a large bowl with the dill oil.
- Bring cooking water back to a boil and add the asparagus and blanch for 1-2 minutes (until asparagus turns bright green) and drain.
- Add asparagus and peas to the bowl with the potatoes and gently toss together with the dill oil. Serve warm or at room temperature.
Notes
Variations:
Omit asparagus and/or peas or replace with vegetables of choice like green beans or broccolini. Use fingerling potatoes instead of new or baby potatoes.
Storage:
Store in an airtight container in the fridge. Leftovers can be served cold.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Paleo, Egg-Free, Dairy-Free, Nut-Free, No Refined Sugar
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 265Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 176mgCarbohydrates: 31gFiber: 5gSugar: 4gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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