Old Recipe Savoury,Savoury

Roasted Potatoes with Lemon Dill Sauce



This is a great side dish to serve, particularly to potato lovers. These potatoes are easy to make, taste delicious and the unique part is the lemon dill sauce.

Dill is an underrated herb in my opinion – its lusciousness brightens up any dish. It goes incredibly well with citrus, just as well as it does with fragrantly cooked garlic.

I added in two hot red deseeded jalapenos, to add some colour and lend an exotic look, although honestly, it does not do much to the flavour minus the seeds. My house eats less spice hence the deseeding, but feel free to keep the seeds.

The garlic gets baked on the tray with the skins on here. When baked in its skin the garlic softens, removing the pungency and offering a brilliant sweet and wholesome taste.

The sauce is easy, fast and healthy too – and provides for an interesting twist to potatoes. Psst… it also looks pretty darn fancy!

Parboil the potatoes beforehand to cut the cooking time.

The Recipe
Serves Serves: 4 | Prep Time: 15 mins | Cook Time: 40 mins


  • 10 baby potatoes
  • 2 red jalapenos, deseeded
  • 5 garlic cloves, unpeeled
  • 3 tbsp olive oil
  • Salt + Pepper to taste
  • Sauce:
  • 1 cup yogurt
  • 2 garlic cloves, minced
  • ½ cup fresh dill
  • 1 tsp olive oil
  • Juice of 1 lemon
  • Salt + Pepper to taste


  • Potatoes:
  • Scrub the potatoes well to remove any dirt. Cut each into half.
  • Slice the jalapenos into half.
  • Cut the garlic into half, with the skin on.
  • Place all the ingredients together into a lined baking pan, drizzle the olive oil and salt and pepper.
  • Bake at a preheated oven at 180°C for 40 mins.
  • Sauce:
  • Mix all the ingredients together and chill for a few hours before serving.