These Oven Roasted Dill Potatoes are an unexpected twist on the basic oven potato, but in all the best ways possible. Tangy, buttery, crispy — everything a potato is meant to be and more. This will soon become your all-time favorite way to make potatoes.
I think potatoes get a bad rap. They are so much more than baked and covered with sour cream and cheese. (Though I love them that way, too.) They are so versatile, from fries to, yes, baked, and from mashed to scalloped. You can spiralize them, slice them, dice them, smash them with the back of a spoon and bake them again.
Basically, what I’m saying is, you can almost never run out of ideas when it comes to potatoes. And when it came time to make these potatoes, I already had dill and lemon on my mind. What a great flavor combination that I feel like you just wouldn’t expect normally on a potato. Make these one time though and your mind will be changed forever.
HOW DO YOU MAKE OVEN ROASTED DILL POTATOES?
The process for making these potatoes is fairly simple. You’ll want to cut some baby gold potatoes in half lengthwise. You can cut them into quarters if you have some of the larger baby potatoes (every bag has a couple). But, ideally you want them all to be about the same size to ensure even cooking. After cutting, place them all into a large bowl.
Preheat your oven to 450 degrees. In a separate bowl, mix together the olive oil, butter, garlic, and dill. Pour this mixture over the potatoes and toss to coat. You can use your hands or tongs if you don’t like to get your hands messy. Turn the potatoes out onto large baking sheet with rimmed edges. Sprinkle with salt and pepper and add them to the oven.
After they’ve cooked for about 7 minutes on one side, pull them out and turn them over, placing them back in the oven to finish cooking for another 7-8 minutes. They should be able to be pierced with a fork easily, yet crispy on the outside.
Once they are done and out of the oven, sprinkle them with fresh dill and squeeze the lemon juice over the top. Give them all one more stir and serve right away.
IDEAS FOR SERVING ROASTED DILL POTATOES
Don’t let me stop you from experimenting with this recipe. There are many ways you can fancy them up or down to suit your tastes.
- Serve them with a side of sour cream, chives, and cheddar cheese.
- Sprinkle parmesan or another of your favorite cheeses onto the potato wedges during the last two minutes of cooking to give the cheese a chance to melt and brown onto the potatoes.
- Slice the potatoes thin or extra thin and spread on a single layer to achieve a crisper texture to the potatoes. (You might need more than one sheet pan to keep these all in one layer for even cooking/crisping.)
- Try using lemon zest over the potatoes instead of juice for more lemony flavor. Add the zest when you add the salt and pepper. You’ll only need a little dusting over each potato. Be sure not to overdo it.
- Mix the potatoes in with some veggies for roasting — broccoli, cauliflower, or asparagus will work with this mixture and spices.
WHAT IS THE HEALTHIEST WAY TO EAT POTATOES?
The healthiest way to eat potatoes is to not cover them in tons of oils, butters, fats, and cheeses. (Boo, that’s no fun is it?) This recipe is on the healthy side if you don’t dress it up and eat it as-is with the spices and flavorings listed in the ingredients.
Olive oil is good for your heart and we only use a little bit of it to coat these potatoes. You can skip the butter if you like, but it does help the potatoes to crisp up. You could try using margarine or a yogurt-based butter spread like Brummel and Brown.
Otherwise, the spices, garlic, salt and pepper add zero extra calories, fat, carbs, or cholesterol to the potatoes. You can experiment with your potato recipes to make them the healthiest version your diet requires but you really can’t go wrong with a simple coating of olive oil or margarine, garlic, and spices.
WHAT CAN BE USED INSTEAD OF DILL?
If you don’t have dill or you don’t like it, don’t worry. A good substitute is tarragon. Use a teaspoon of tarragon for every tablespoon of dill. So in this instance, you’ll need very little tarragon, just a tiny sprinkle goes a long way.
If a recipe calls for dill weed, a good substitution is fennel.
Oven Roasted Dill Potatoes
- 1 1/2 pounds baby gold potatoes, cut in half lengthwise
- 2 tablespoons olive oil
- 1 tablespoon melted butter
- 1 teaspoon minced garlic
- 1/4 teaspoon dried dill
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon cracked black pepper, or to taste or a pinch of ground black pepper
- 1 tablespoon finely chopped fresh dill
- 1/2 small lemon
- Preheat oven to 450 degrees. Place potatoes in a large bowl.
- Stir together olive oil, butter, garlic, and dried dill. Pour over potatoes and toss to coat. Season with salt and pepper and then transfer to a large baking pan.
- Bake potatoes in preheated oven for 15 minutes, turning over once about halfway through, until fork-tender and crisp on the outside.
- Sprinkle with the fresh dill and squeeze juice from the 1/2 lemon over the potatoes, stir, and serve immediately.