Dill Roasted Potatoes

Crispy, golden, and loaded with garlic and fresh herb flavor, these dill roasted potatoes are an easy side dish that pairs well with almost any dinner.

Course Side Dish

Cuisine American

Keyword dill potatoes, dill roasted potatoes, garlic and dill roasted potatoes, oven roasted dill potatoes, roasted potatoes with dill

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 195kcal

Author Blair Lonergan

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