These roasted potatoes with dill and garlic require only a handful of ingredients and a little patience while they roast to crispy-edged, tender-throughout perfection.
*What kind of potatoes are best for roasting?
That depends on who you ask and what you like.
The standard for decades was the old-fashioned, unfussy, inexpensive russet potato. With its drier consistency, it bakes up light and fluffy on the inside. Many folks in recent years prefer any of countless varieties now available, including the ever-versatile Yukon gold with its slightly richer, creamier taste and texture. That said, virtually any variety will work. If you look at our tester comments below the recipe, you’ll notice that they used an array of potatoes with nary a complaint.
Roasted Potatoes with Dill
- Quick Glance
- 15 M
- 1 H, 5 M
- Serves 4 to 6
Preheat the oven to 400°F (204°C).
In a large bowl, use a fork or whisk to beat together the oil, butter (or additional oil), garlic, and dill until well combined.
Peel the potatoes, if desired, and cut them into 1-inch (25-mm) chunks.
Add the potatoes to the bowl and toss to coat thoroughly with the butter mixture. Season lightly with salt.
Arrange the potatoes in a single layer on a rimmed baking sheet, lined with foil or parchment, if desired. Roast, tossing 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.
Dump the potatoes into a large bowl. Season again with salt to taste and garnish with the fresh dill, if using. Originally published September 22, 2020.
Recipe Testers' Reviews
I love these potatoes! They’re like crunchy little pillows of taste. My family and guests raved about them and each had several helpings. The few that were left over, I put 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 did the prep early so I could give my attention to other things.
I used white potatoes, peeled them in the morning, tossed them in the butter mixture, covered them, and let them sit on the counter until I was ready to roast them.
I love dishes that not only taste great but where I can get the prep done and not have to worry about them until I’m ready to pop them in the oven. These potatoes will become a new favorite.
These are good. So good. Everyone went for seconds and would have gone for thirds if there was any left. The potatoes turned out perfectly browned and crisp on the outside with a nice, fluffy interior. The butter, olive oil, and garlic gave them loads of flavor and the dill provided a lovely earthy zip that made them even better. I made these two nights in a row. We will be making these again and again.
I used russet potatoes. This is a lot of butter and oil for the potatoes. I’m sure I could have tossed in a couple more. I melted the butter in the microwave before combining it with the oil. I only have a few days of the year where I might get room temperature butter that is spreadable. I turned them twice during cooking.