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Dill Roasted Potatoes
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Crispy Garlic Dill Roasted Potatoes

These crispy garlic dill roasted potatoes boast naturally buttery soft centers and delicate skins that crisp up beautifully in the oven, tossed in a vibrant blend of seasonings and finished with fresh herbs.
Course Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 241kcal
Author Rebecca Taig

Ingredients

  • 3 pounds baby yellow potatoes
  • 3 tablespoons (45ml) olive oil
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons salt
  • ¾ teaspoon black pepper
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped

Instructions

  • Prep the potatoes. Preheat the oven to 400°F. Cut the potatoes in half and place them in a large mixing bowl.
    Potatoes on a cutting board cut in half.
  • Season the potatoes. Drizzle the potatoes with olive oil, then add the salt, black pepper, and garlic powder. Toss well to ensure every piece is evenly coated.
    Baby yellow potatoes in a large clear bowl, cut in half with added oil and spices coated.
  • Roast the potatoes. Spread the potatoes cut-side down in an even, uncrowded layer on a large light-colored metal baking sheet. Roast for 25 minutes, then flip and roast for a final 5 minutes (30 minutes total).
    Potatoes on a large baking sheet, cut side down.
  • Add fresh herbs. Transfer the potatoes to a large serving bowl and toss thoroughly with the freshly chopped herbs. Serve immediately.
    Garlic and Dill roasted baby potatoes.

Nutrition

Calories: 241kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 596mg | Potassium: 974mg | Fiber: 5g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 46mg | Calcium: 30mg | Iron: 2mg