Lemon Dill “Fondant Potatoes” Are So Delicious, I Make Them Every Week

Lemon dill fondant potatoes are the kind of side dish that truly steals the show. These potatoes are incredibly tender, thanks to the two-step cooking method for classic fondant potatoes. First they’re seared to golden-brown perfection, then they’re slowly braised in a flavorful broth until they soak up all that goodness.

What really makes these potatoes stand out, though, is the lemon dill sauce. Lemon juice adds brightness, fresh dill makes it super-flavorful, and butter gives it a silky, glossy finish. They have the perfect balance of richness and lemony flavor in every bite. These potatoes are versatile enough to pair with just about anything, from pan-seared salmon to roast chicken to lamb chops (they also hold their own with a simple salad!).

Why You’ll Love It

• Melt-in-your-mouth tender. These potatoes have it all: golden, crispy edges with a creamy, rich interior.

• The sauce is everything. The lemon juice, fresh dill, and butter make for a tangy, velvety sauce that’s packed with flavor.

Key Ingredients in Lemon Dill Fondant Potatoes

• Potatoes: Yukon Golds work perfectly here; they’re starchy enough to become creamy, yet waxy enough to hold their shape and not fall apart. When shopping, try to get potatoes that are all the same size so that they cook evenly.

• Lemons: Use freshly squeezed lemon juice for the bright and tangy sauce.

• Dill: Chopped fresh dill packs in a ton of flavor.

• Broth: The magic happens when you cook the potatoes in broth; they become ultra-tender and creamy after baking. You can use either low-sodium chicken broth or vegetable broth.

• Butter: Adding unsalted butter to the broth mixture transforms it into a rich, glossy sauce.

How to Make Lemon Dill Fondant Potatoes

1. Heat the oven and brown the potatoes. Cook the potatoes until golden-brown on both sides.

2. Add broth mixture. Turn off the heat. Season with kosher salt and black pepper, then add the garlic, butter, broth, and lemon juice.

3. Transfer the skillet to the oven. Roast until the potatoes are fork-tender.

4. Finish the dish. Remove the skillet from the oven. Stir in the remaining butter and chopped fresh dill until the butter is melted and the sauce is glossy. Spoon the sauce over the potatoes, and serve.

What to Serve with Lemon Dill Fondant Potatoes

• Greek Chicken

• Salmon Rockefeller

• Spanakopita Kale Salad

• Lemon-Herb Baked Salmon

• Grilled Lamb Chops with Herb Sauce

Lemon Dill Fondant Potatoes Recipe

Golden-brown on the outside, and meltingly tender on the inside, these lemony potatoes are irresistible.

Prep time 10 minutes

Cook time 50 minutes

Serves 4 to 6

Ingredients

• 2 pounds medium or large Yukon Gold potatoes

• 2 tablespoons olive oil

• 1 teaspoon kosher salt, plus more as needed

• 1/4 teaspoon freshly ground black pepper

• 4 cloves garlic, smashed and peeled

• 6 tablespoons (3/4 stick) cold unsalted butter, cut into 6 pieces

• 3/4 cup low-sodium chicken broth or low-sodium vegetable broth

• 1/4 cup freshly squeezed lemon juice (from 1 to 1 1/2 medium lemons)

• 1 tablespoon finely chopped fresh dill (from 4 sprigs)

Instructions

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1. Heat the oven to 425ºF. Meanwhile, peel 2 pounds Yukon gold potatoes. Trim the ends, then cut crosswise into 1-inch-thick rounds.

2. Heat 2 tablespoons olive oil in a 12-inch oven-safe frying pan over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer and cook until golden-brown, 3 to 4 minutes per side.

3. Turn off the heat. Season the potatoes with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Place 4 smashed and peeled garlic cloves and 4 tablespoons of the unsalted butter in between the potatoes. Pour 3/4 cup low-sodium chicken broth and 1/4 cup lemon juice over the potatoes.

4. Transfer the skillet to the oven. Roast until the potatoes are fork-tender, 35 to 40 minutes.

5. Remove the skillet from the oven. Gently push the potatoes to one side of the skillet. Stir in the remaining 2 tablespoons unsalted butter and 1 tablespoon finely chopped fresh dill into the other side until the butter is melted and the sauce is glossy. Taste the sauce and season with more kosher salt as needed. Spoon the sauce over the potatoes and serve.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Further Reading

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