Lemony Butter Roasted Potatoes


  • ½ cup (1 stick) Danish Creamery Butter, melted

  • 2 Tablespoons lemon juice
  • 1 lemon, for 1 teaspoon of zest
  • 3 cloves garlic, minced (about 1 ½ teaspoons)
  • 1 Tablespoon dried dill weed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 5 large potatoes, peeled and cubed


  • Preheat the oven to 400° F.
In a large bowl, stir together melted butter, lemon juice, lemon zest, 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.
 Bake in the preheated oven, stirring occasionally, until potatoes are brown and crispy, about 35-40 minutes.