Potatoes are often overlooked in a sea of flavorful foods, but the truth is, they’re incredibly flavorful and versatile if prepared correctly (are my Idaho roots showing?). These lemon & dill roasted potatoes are one of the simplest yet more flavorful ways to cook potatoes, and they make a great side at every summer gathering. Enjoy!

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Red potatoes tend to be more sweet and (dare I say) moist than the classic russet, and the baby reds are the perfect bite-sized shape. I’m all for leaving the skin on because, fun fact: the skin is packed with most of the nutrients that potatoes have to offer. That, and peeling baby reds sounds like a logistical nightmare.

Bowl | Towel

I’ll admit I’ve been avoiding the convenience of an air fryer for far too long at the risk of taking an ego hit, but I stand corrected. They are every bit convenient as they are practical. All I do is spray on a bit of oil, season with salt and pepper, and toss them in for 25 minutes or so.

After you roast the potatoes in the air fryer, there’s a simple dressing to toss them in, and voilà, you have the yummiest, tastiest potatoes. Let me know if you give it a try.