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A handful of inexpensive ingredients, the perfect oven temperature, and about 45 minutes of patience while in the oven—that’s pretty much all these astoundingly satiating roasted potatoes with dill demand of you. Well, that and the acknowledgment that sometimes less is truly more.
Just between us two, may I confess? These taters are so good, so crispy-soft that The One and I ate the entire dish in one sitting.
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Why You’re Gonna Loved These
Our testers couldn’t get enough of these crispy golden roasted potatoes with dill. Tester Nadine B. described them as “crunchy little pillows of taste,” while Dawn E. proclaimed that the combination of garlic, dill, and potatoes was a “perfect marriage of flavors.” Makes you want to try them, doesn’t it?
Notes on Ingredients
- Oil and butter–Sure, this may seem like a lot of fat, but trust me, it’s the perfect amount. Not only do they add flavor to the potatoes, but they also help them bring about those golden crispy edges and prevent them from sticking. To keep the dish dairy-free or vegan, skip the butter and use only oil.
- Garlic–Take care to chop your garlic into small pieces, but don’t mince it finely as this could cause it to burn while roasting.
- Dill—To ensure a boffo dill flavor, use dried dill purchased within the past 6 months. Dried dill, a delicate herb, loses its potency pretty quickly.
- Potatoes–You can use any type of potato for this recipe, but I turned to my workhorse tuber–Yukon gold. But russets would do nicely, too.
How to Make Dill Roasted Potatoes
- Preheat the oven to 400°F. Whisk the oil, butter, garlic, and dried dill in a large bowl.
- Peel (optional) and cube the potatoes. Add them to the bowl with the oil mixture and toss to coat. Season with salt.
- Arrange the potatoes in a single layer on a rimmed baking sheet. Roast, stirring occasionally, until golden and crispy.
- Transfer the cooked potatoes to a large serving bowl, season with salt to taste, and garnish with lots of fresh dill.
Common Questions
For decades, the standard was the old-fashioned, unfussy, inexpensive russet potato. With its drier consistency, it bakes up light and fluffy on the inside. In recent years, many folks have favored other varieties, including the ever-versatile Yukon gold, with its slightly richer, creamier taste and medium-waxy texture.
That said, virtually any variety will work. If you look at our tester comments below the recipe, you’ll notice that they used a variety of potatoes with nary a complaint.
I don’t recommend it. As soon as the potatoes are peeled and cut, they’ll begin turning brown. You can par-roast the potatoes, let them cool, and store them overnight in the fridge. The next day, pop them back into the oven to finish cooking.
These crispy herb-flecked potatoes are lovely on their own, with just a scattering of fresh dill and a sprinkle of flaky salt on top. That said, if you prefer extra creaminess, you could dollop a little sour cream or crème fraîche on top.
As I’m a lime freak, I think a squeeze of lime juice and a shower of lime zest would add just the right amount of zing to the dish. Lime and dill play well together.
Pro Tips
- Cut your potatoes into even-size pieces so they are all cooked through at the same time.
- Make sure your potatoes are dry before tossing them with oil. The extra moisture will cause them to steam instead of crisp.
- This recipe is suitable for gluten-free diets, as well as dairy-free and vegan diets, when made with olive oil.
Storage and Reheating
Leftover roasted potatoes can be stored in a sealed container in the fridge for up to 4 days. To reheat, arrange them on a small baking sheet and cook in a toaster oven or air fryer until crispy and heated through.
More Superb Roasted Potato Recipes
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Wonderful. Easy. One of those roasted potato recipes where the payoff outweighs effort. We served the potatoes with pan-seared scallops in a quick white wine-yuzu-butter pan sauce.
Jacqueline C.
Roasted Potatoes with Dill
Ingredients
- 1/4 cup olive oil
- 2 tablespoons (1 oz) butter, at room temperature, or substitute 2 tablespoons olive oil
- 5 garlic cloves, chopped
- 1 to 2 tablespoons dried dill
- About 2 1/4 pounds Yukon gold or russet potatoes, peeled if desired
- Salt
- Fresh chopped dill and dill sprigs, for garnish and extra flavor
Instructions
- Crank the oven to 400°F (204°C).
- Mash the oil, butter, garlic, and dried dill in a large bowl using a fork until well combined.
- Cut the potatoes into 1-inch (25-mm) chunks.
- Plonk the potatoes into the bowl and toss to coat thoroughly with the butter mixture. Season well with salt.
- Scatter the potatoes in a single layer on a rimmed baking sheet, lined with foil or parchment.
- Roast, flipping once or twice with a spatula at 20 minutes and again later to ensure even crisping, until golden brown and cooked through, 45 to 60 minutes.
- Scoop the potatoes into a serving bowl. Season with salt, if needed, toss with fresh chopped dill and garnish with dill sprigs.
Notes
- Cutting the potatoes–Cut your potatoes into even-size pieces so they are all cooked through at the same time.
- Dry them well–Make sure your potatoes are dry before tossing them with oil. The extra moisture will cause them to steam instead of crisp.
- Dietary–This recipe is suitable for gluten-free diets, as well as dairy-free and vegan diets, when made with olive oil.
- Storage and reheating–Leftover roasted potatoes can be stored in a sealed container in the fridge for up to 4 days. To reheat, arrange them on a small baking sheet and cook in a toaster oven or air fryer until crispy and heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
I love these roasted dill potatoes! They’re like crunchy little pillows of flavor. My family and guests raved about them, and each had several helpings.
I put the few leftovers in the toaster oven on broil the next day, and they were almost as good as the first day. I made these potatoes as part of a small dinner party, so I did the prep early so I could give my attention to other things.
I love dishes that not only taste great but also require little prep time until I’m ready to pop them in the oven. These potatoes will become a new favorite.
A perfect marriage of flavors—dill, roasted garlic, and potatoes! I loved the simplicity of this dish, and these roasted potatoes made a delicious side to the roasted chicken we served it with. I used very small 1- to 2-inch creamer potatoes, leaving them whole with skin on.
I streamlined the recipe by skipping a bowl altogether and working directly on a parchment-lined sheet pan. I love using parchment paper for easy clean-up. While my oven was preheating, I placed the 2 tablespoons of butter on the sheet pan to warm. Once the butter was melted, I tossed the potatoes, olive oil, dried dill, and salt on the sheet pan with the butter, and everything was beautifully incorporated.
The potatoes took about 45 minutes to bake. Just as pictured, the dried dill and garlic did become brown, but the color didn’t compromise the fantastic flavor.
When making these again, I would use slightly less oil to coat potatoes, as there was leftover oil on the sheet pan after potatoes were eaten. I didn’t have fresh dill on hand for garnish, which would have been a lovely finishing touch, but the flavor of the dried dill did come through.
One tablespoon of dried dill for the recipe seemed like a lot, but it was perfect in the end. Surprisingly, I didn’t even miss my usual addition to potatoes of a grind of black pepper. I will definitely make this again.
This recipe turns out some damn fine potatoes. While almost any vegetable tastes better roasted, there’s something magical about roasting potatoes, where these dense little nuggets get golden-blistered exteriors and silken, cloud-like centers.
The texture of these potatoes was perfect, and even though I imagine they would be a great complement to a spatchcock roast chicken or something else, don’t let anyone shame you out of just making these for dinner and eating them right out of the pan. Treat yourself…I did!
Being forever fearful that my potatoes would burn or stick to the pan, I turned my potatoes at the 20- and 40-minute mark. Just a turn with the spatula to help them crisp on all sides for gorgeously even color and so the hot garlic oil would baste them.
Finally, my dried dill was a little on the old side and not as fragrant as I’d like in the finished product, so I decided to mince some of the fresh dill I intended to use as a garnish and toss it with the potatoes hot from the oven. The garlic oil sizzled the fresh dill, releasing all the fragrance and taking the raw edge off. They clung to the potatoes like little flavor magnets, and I will absolutely make them with this tweak again and again.
I immediately knew I would love this recipe for roast potatoes with dill based on the ingredients and preparation. And I really, really love being right—almost as much as I loved these potatoes.
The recipe is easy to follow and doesn’t require a lot of ingredients; the time commitment is the only thing standing between you and Tuesday night dinner.
I suspect these could be cooked faster at a higher temperature, but they wouldn’t be the same. The low-and-slow method gives these potatoes a texture unlike other roasties— the insides are creamier than usual, while the outsides still get nice and crisp.
I used a lot of dried dill and finished them with fresh, as suggested. The combination of both adds a nice, if subtle, touch. I served these with sour cream, but I feel like they didn’t need it as they were already creamy and buttery.
I used mini russet potatoes, which I cooked for 55 minutes until crisp and golden. This served 4 with no leftovers!
Wonderful. Easy. One of those recipes where the payoff outweighs effort. I had extra herbs left from last night so we tossed them with fresh dill + thyme + chives. The garlic crisped but didn’t burn and since it was the last from my late friend’s garden I’m nibbling every last crunchy little bit of the toasted garlic.
We served the potatoes with pan-seared scallops then a quick white wine-yuzu-butter pan sauce. Haricots Vert* steamed in microwave then drizzled with butter and topped with toasted almond flakes. Happy Christmas!
*once had a server tell me proudly the chef was serving TWO vegetables that night “hairycoats” and “verts”. #blesshisheart
That sounds like a divine meal, Jacqueline. Thanks so much for taking the time to comment.