These crispy dill roasted potatoes are golden on the outside, fluffy on the inside, and full of savory garlic and fresh herb flavor. With just 5 minutes of prep and a handful of pantry staples, they’re the kind of side dish that goes with just about everything!
More Easy Roasted Potatoes
Before You Get Started
A few simple tips make the difference between crispy, golden potatoes and a soggy pan.
- Dry the potatoes thoroughly. Pat them dry before tossing with oil. Extra moisture causes the potatoes to steam in the oven rather than roast, and you’ll miss out on that crispy exterior.
- Cut pieces to a uniform size. Quarters work well for standard baby Yukon Golds. Uniform pieces roast evenly, so you won’t end up with some done and some still firm.
- Don’t crowd the pan. Spread the potatoes in a single layer with a little space between each piece. Overcrowding traps steam and prevents browning. Use two baking sheets if needed.
How to Make Dill Roasted Potatoes
These roasted potatoes come together quickly and rely on a hot oven to do most of the work. Here’s how to get them perfectly crispy every time:
Step 1: Preheat and Prep
Preheat your oven to 400°F and line a rimmed baking sheet with foil or parchment for easy cleanup.
While the oven heats, pat the potatoes dry with paper towels. This step matters more than it sounds.
Step 2: Toss the Potatoes
In a large bowl, toss together the potatoes, olive oil, minced garlic, fresh dill, salt, and pepper. Make sure every piece gets a good coating of oil. This is what helps them crisp and brown in the oven rather than turning soft.
⇢ Fresh dill is best here. If you only have dried dill, use about 1/2 teaspoon in place of the 2 teaspoons of fresh. Dried dill is more concentrated, so a little goes a long way.
Step 3: Spread and Roast
Spread the potatoes in a single layer on the prepared baking sheet, cut side down. Roast for 30 to 40 minutes, stirring once halfway through so they brown evenly on all sides.
⇢ Watch for the color cue. You’re looking for a deep golden brown on the cut sides and edges that are just starting to crisp. The total time will depend on the size of your potato pieces. Start checking at 30 minutes.
Step 4: Garnish and Serve
Taste and season with additional salt and pepper as needed. For a bright, fresh finish, grate lemon zest over the potatoes just before serving or drizzle with a small squeeze of fresh lemon juice. Add a sprinkle of extra fresh dill if you like.
⇢ Add lemon after roasting. Lemon juice added before the oven can make the potatoes taste flat and the extra liquid can cause them to steam. A light finishing touch of zest or juice is what gives these their fresh, savory brightness.
These Potatoes are Great Served With:
Storage
Store leftover dill roasted potatoes in an airtight container in the refrigerator for 3 to 4 days.
Freeze cooked leftovers wrapped tightly for up to 2 months. Freezing before baking is not recommended, as raw potatoes can turn grainy and develop an off texture when frozen and then baked.
Reheat in a 400°F oven or a hot skillet until warmed through and crispy again. For frozen leftovers, spread on a baking sheet and roast at 400°F for about 10 to 15 minutes.
Frequently Asked Questions
Do I need to boil the potatoes before roasting?
No, boiling first isn’t necessary for this recipe. Baby Yukon Gold potatoes have thin skins and a naturally creamy interior. With a hot oven and enough roasting time, they become tender on the inside and crispy on the outside without any pre-cooking.
Why aren’t my roasted potatoes getting crispy?
A few things can prevent crispiness. First, make sure the potatoes are completely dry before tossing them with oil. Moisture is the biggest culprit. Second, don’t crowd the pan. When pieces are too close together, they steam instead of roast. Finally, use enough olive oil to coat each piece well, and make sure your oven is fully preheated to 400°F before the potatoes go in.
What’s the best temperature for roasting potatoes?
400°F is the sweet spot for this recipe. It’s hot enough to develop a crispy, golden exterior without burning the outside before the inside has a chance to cook through. Higher temperatures like 425°F can work for smaller or thinner pieces, but with quartered baby potatoes, 400°F gives you the most consistent results.
When should I add the dill: before or after roasting?
For this recipe, the dill goes on before roasting, which lets it mellow and infuse into the potatoes as they cook. A sprinkle of fresh dill added right before serving gives you a brighter, more pronounced herb flavor on top. Using a little of both is a great approach if you want that savory depth plus a fresh finish.
Do I need to soak the potatoes in water before roasting?
Soaking is sometimes recommended for russet potatoes or french fries to remove excess starch. For baby Yukon Gold potatoes, it’s an unnecessary extra step. Their lower starch content means they roast up just fine without soaking. Just pat them dry and you’re good to go.
More Easy Side Dishes
Dill Roasted Potatoes
Ingredients
- 24 ounces baby Yukon gold potatoes (or petite red potatoes), halved or quartered into bite-size pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 teaspoons minced fresh dill (or ½ teaspoon dried dill weed)
- ½ teaspoon kosher salt
- Ground black pepper, to taste
- Garnish: additional fresh dill; grated lemon zest or a small squeeze of fresh lemon juice
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment for easy cleanup.
- Pat the potatoes dry with paper towels. In a large bowl, toss together the potatoes, olive oil, garlic, dill, salt, and pepper until well coated.
- Spread the potatoes in a single layer on the prepared baking sheet, cut side down. Do not crowd the pan.
- Roast for 30 to 40 minutes, stirring once halfway through, until the potatoes are golden brown and crispy on the outside and fork-tender on the inside. Season with additional salt and pepper to taste.
- Just before serving, grate fresh lemon zest over the top or drizzle with a small squeeze of lemon juice. Garnish with additional fresh dill if desired.
Notes
- Dry the potatoes first. Pat them completely dry before tossing with oil. Extra moisture causes steaming instead of roasting, and you’ll lose the crispy exterior.
- Cut to a uniform size. Quarters work well for baby Yukon Golds. Even pieces roast at the same rate.
- Don’t crowd the pan. Give each piece a little space. Overcrowding traps steam. Use a second baking sheet if needed.
- Fresh dill vs. dried. Fresh dill gives the best flavor. If substituting dried dill, use about 1/2 teaspoon. Dried is more concentrated.
- Roasting time varies. Start checking at 30 minutes. Depending on the size of your potato pieces and how crispy you like them, they may take up to 40 minutes or slightly longer.
- Add lemon after roasting. Lemon juice added before the oven can fall flat and add liquid that causes the potatoes to steam. Grated zest or a light squeeze right before serving gives a bright, fresh finish.
- Potato options. Yukon Golds are ideal for their waxy-yet-creamy texture, but red potatoes work well too. Russets are not recommended for this method.
Nutrition
Originally published in April, 2023, this post was updated in May, 2026.
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