Roasted Potatoes with Dill

Name: Roasted Potatoes with Dill
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 to 6 servings
Ingredients: 1/4 cup olive oil; 2 tablespoons (1 oz) butter; 5 garlic cloves; 1 to 2 tablespoons dried dill; About 2 1/4 pounds Yukon Gold or Russet potatoes; salt; Fresh chopped dill and dill sprigs

User Reviews

4.8

60 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
4 to 6 servings
Calories
373 kcal
Course
Side Dish
Cuisine
Mediterranean

Roasted Potatoes with Dill

Iris Warren

Report

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.

Share:

I Made This!

45 people made this

Print

13 people printed this

Save this

36 people saved this

Ingredients

Servings

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

Add to Shopping List

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 Information

Show Details

Serving 1portion Calories 373kcal (19%) Carbohydrates 46g (15%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 6g (30%) Monounsaturated Fat 11g Trans Fat 0.2g Cholesterol 15mg (5%) Sodium 19mg (1%) Fiber 6g (24%) Sugar 2g (4%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 373 kcal

% Daily Value*

Serving	1portion
Calories	373kcal	19%
Carbohydrates	46g	15%
Protein	6g	12%
Fat	19g	29%
Saturated Fat	6g	30%
Monounsaturated Fat	11g	55%
Trans Fat	0.2g	10%
Cholesterol	15mg	5%
Sodium	19mg	1%
Fiber	6g	24%
Sugar	2g	4%