Golden, crispy on the outside and irresistibly tender on the inside, these roasted dill potatoes are a simple side dish that delivers big flavor with minimal effort.
The clever addition of a small amount of water during roasting creates the perfect balance—helping the potatoes steam just enough to stay fluffy while still achieving that beautifully crisp, caramelized exterior.
Finished with freshly chopped garlic and vibrant dill, these potatoes burst with fresh, savory aroma the moment they come out of the oven.
Whether you’re serving them alongside a hearty dinner or enjoying them as a comforting snack, this recipe is a foolproof way to elevate everyday potatoes into something truly memorable.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
- 1 1/2 pounds baby yellow potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 3/4 cup water
- 2 cloves garlic, finely chopped (or up to 1/4 cup for stronger flavor)
- 1/4 cup fresh dill, finely chopped
Directions
- Preheat your oven to 425°F (220°C).
- Place the halved baby potatoes into a baking dish (such as a 9×9-inch dish or similar size).
- Drizzle with olive oil, then season with salt and black pepper. Toss well to evenly coat the potatoes.
- Push the potatoes slightly to one side of the dish and carefully pour the water into the empty corner.
- Roast uncovered for about 45 minutes, or until the potatoes are golden brown and crisp on the outside.
- Immediately after removing from the oven, sprinkle the hot potatoes with chopped garlic and fresh dill. Toss well to combine and allow the heat to release the flavors.
Chefs Notes
- Adding water to the pan helps create a tender interior while still allowing the edges to crisp up beautifully.
- For extra crispiness, spread the potatoes in a single layer without overcrowding.
- Adjust the garlic amount based on preference—more garlic creates a bold, aromatic finish.
- Serve immediately for the best texture and flavor.