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An oval platter filled with cubed roasted potatoes, garnished with fresh dill.
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4.80 / 20 votes

Roasted Potatoes with Dill

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.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Sides
Cuisine: Mediterranean
Servings: 4 to 6 servings
Calories: 373

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
US - Metric

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.
    A person mashing garlic, oil, dill, and butter in a bowl.
  • 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.
    A person sprinkling salt and pepper over cubed potatoes.
  • Scatter the potatoes in a single layer on a rimmed baking sheet, lined with foil or parchment.
    Cubed potatoes spread out on a rimmed baking sheet.
  • 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

  1. Cutting the potatoes--Cut your potatoes into even-size pieces so they are all cooked through at the same time.
  2. 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.
  3. Dietary--This recipe is suitable for gluten-free diets, as well as dairy-free and vegan diets, when made with olive oil.
  4. 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

Serving: 1portion | Calories: 373kcal | Carbohydrates: 46g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 19mg | Fiber: 6g | Sugar: 2g