Roasted Dill Potatoes
At just five ingredients – potatoes, dill, salt, pepper, and butter – this set and forget recipe is delightfully easy and delicious.
Dill Potatoes were introduced to me years ago when my twins were babies by my Mother in Law, and it is always a hit in our house. I love a side dish that you can toss together and is pretty hands off, and hands off recipes are nice from time to time.
Mashed potatoes require many steps (peeling, boiling, mashing). Same with hash browns or fried breakfast potatoes. Just plain boiled potatoes or baked take a lot of time as well but at the end, you still have to do some extra fixin’ to make everything taste just right.
All are great, but when we are in the “I need potatoes, but I don’t want to spend a lot of time or work”, this recipe checks the box. These dill potatoes are literally thrown in a pot ignored for about 30-40 minutes.
How cool is that?
We find that fingerling type of potatoes or smaller new/creamer/baby are the best to use for this dill potato recipe. Reason is, again, just ease and saving work. If you’ve got everything already the same size and small, that equals uniformity of cooking and timeliness of the finished product.
These Dill Potatoes pairs perfectly with Feta Chicken, Lemon Pesto Chicken Tenders, grilled fish, or basically any dinner you’re thinking of tonight.
Ingredients
- 4 Tbsp Butter
- 1 1/2 lbs fingerling potatoes, rinsed but not peeled (can substitute for other small baby potatoes)
- 1 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1 Tbsp fresh chopped dill (if using dried, 1 to 1.5 tsp)
Directions
Melt the butter in a large cast iron dutch oven or similar heavy pan. Add in potatoes, salt, pepper and dill. Swirl everything around so the potatoes are nice and coated with butter and seasonings. Cover and cook over medium heat for 30-40 mins.
Pick up and shake the pot occasionally without removing the lid to roll the potatoes around inside. This ensures even browning of the skin while cooking.
After 30 minutes, check to make sure the potatoes are ready by piercing with a knife or fork. If they are difficult to pierce, then cook for 10 more minutes. After the potatoes are done, remove from heat and let them rest with the lid on for an additional five minutes.
Dill Potatoes
Ingredients
- 4 Tbsp Butter
- 1½ lbs. fingerling potatoes, rinsed but not peeled (can substitute for other small baby potatoes)
- 1 tsp kosher salt
- ¼ tsp fresh ground pepper
- 1 Tbsp fresh chopped dill (if using dried, 1 to 1.5 tsp)
Instructions
- Melt the butter in a large cast iron dutch oven or similar heavy pan. Add in potatoes, salt, pepper and dill. Swirl everything around so the potatoes are nice and coated with butter and seasonings. Cover and cook over medium heat for 30-40 mins.
- Every 5-10 minutes, Pick up and shake the pot occasionally without removing the lid to roll the potatoes around inside. This ensures even browning of the skin while cooking.
- After 30 minutes, check to make sure the potatoes are ready by piercing with a knife or fork. If they are difficult to pierce, then cook for 10 more minutes. After the potatoes are done, remove from heat and let them rest with the lid on for an additional five minutes.
