Preheat the oven to 400°. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Place the trimmed and quartered potatoes in a large mixing bowl. Add the salt, lemon zest, dill weed, paprika, and black pepper. Add the olive oil and stir to distribute the spices and oil amongst all the potatoes.
Pour the seasoned potatoes into a baking dish.
Roast them in the oven for 45 minutes to one hour, stirring every 15 minutes. Potatoes should be tender and the skins should be crisp.
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on 1/6 the recipe.