Hey y’all! If you’re searching for the perfect crispy, golden side dish that brings both flavor and freshness to your table, these Roasted Dill potatoes are calling your name. They’re bursting with herby goodness, ready in under an hour, and ideal for weeknight dinners, potlucks, or weekend BBQs. Let’s get cooking!
Why You’ll Love This
- Super crispy on the outside, tender on the inside—pure potato perfection!
- Easy to make with simple pantry staples and fresh dill for a pop of flavor.
- Pairs with almost any main: chicken, steak, seafood, or vegetarian.
- Customizable—change up the herbs or add cheese for variety.
- Kid-friendly and great for meal prep or leftovers.
Ingredients
- 2 pounds baby potatoes (Yukon Gold or red), halved or quartered
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons fresh dill, chopped (plus more for garnish)
- 1 tablespoon lemon juice (optional, for finishing)
Directions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
- Prep the Potatoes: Rinse and thoroughly dry baby potatoes. Cut them into halves or quarters, ensuring similarly sized pieces for even roasting.
- Season: In a large bowl, toss potatoes with olive oil, salt, black pepper, and garlic powder until evenly coated.
- Roast: Spread potatoes in a single layer on the prepared baking sheet, cut side down if possible. Roast for 35-40 minutes, tossing halfway, until crispy and golden.
- Add Dill and Serve: Immediately toss hot roasted potatoes with fresh dill (and lemon juice, if using). Garnish with extra dill and serve warm.
Notes
- Patting potatoes dry before roasting helps them crisp up beautifully.
- If your potatoes are larger, cut into uniform pieces to ensure even cooking.
- Add more garlic or a sprinkle of smoked paprika for extra depth of flavor.
Variations
- Cheesy Dill Potatoes: Sprinkle with grated Parmesan during the last 5 minutes of roasting.
- Spicy Herb Potatoes: Add 1/2 teaspoon crushed red pepper flakes to the seasoning blend.
- Lemony Dill Potatoes: Toss finished potatoes with extra lemon zest for a citrusy kick.
Required Equipment
- Large mixing bowl
- Rimmed baking sheet
- Parchment paper (optional, for easy cleanup)
- Sharp knife
- Cutting board
Storage Instructions
- Cool leftovers completely, then store in an airtight container in the fridge for up to 4 days.
- Reheat in a 400°F oven for 10 minutes or in an air fryer to restore crispiness.
Suggested Pairings & Serving Recommendations
- Fantastic alongside roast chicken, grilled salmon, or steak.
- Great as part of a brunch table with eggs and fresh salad greens.
- Serve with a tangy Greek yogurt dip or tzatziki for dipping fun.
Pro Tips
- Arrange potatoes cut side down for maximum browning and crispiness.
- Don’t overcrowd the baking sheet—use two sheets if needed.
- Add the dill only after roasting to keep its flavor fresh and vibrant.
FAQ
- Can I use dried dill instead of fresh?
- Yes! Use 2 teaspoons dried dill in place of the fresh, but fresh gives a brighter flavor.
- Do I need to peel the potatoes?
- Nope—leave the skins on for more texture and nutrients.
- Can I prep these ahead?
- Absolutely! Prep and chop potatoes ahead, but roast right before serving for best results.
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Ingredients
- 2 pounds baby potatoes (Yukon Gold or red), halved or quartered
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons fresh dill, chopped (plus more for garnish)
- 1 tablespoon lemon juice (optional, for finishing)
Instructions
-
1Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
-
2Rinse and thoroughly dry baby potatoes. Cut them into halves or quarters, ensuring similarly sized pieces for even roasting.
-
3In a large bowl, toss potatoes with olive oil, salt, black pepper, and garlic powder until evenly coated.
-
4Spread potatoes in a single layer on the prepared baking sheet, cut side down if possible. Roast for 35-40 minutes, tossing halfway, until crispy and golden.
-
5Immediately toss hot roasted potatoes with fresh dill (and lemon juice, if using). Garnish with extra dill and serve warm.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
220 caloriescal
Protein:
4 gg
Fat:
8 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
34 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
