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Dill Potatoes

Crispy, savory roasted dill potatoes made with a special blend of spices and roasted to perfection in your oven.

This is one of my favorite potato recipes. The combination of butter and dill makes for a flavorful experience.

Kim started making these potatoes a few months ago and we’ve been eating them on a regular basis.

I recommend serving them with our blackened Mahi-Mahi or our roasted garlic and olive oil spaghetti (for a vegetarian dinner).

The roasted dill potatoes in a decorative bowl.

How to make dill potatoes?

First, start by preheating your oven to 450 degrees F. You need that high temperature to crisp the potato skins.

A medley of raw potatoes in a mixing bowl.

Next, scrub, wash, and dry the potatoes to remove any dirt or debris. Place them into a large mixing bowl. Afterward, toss them with melted butter, olive oil, dried dill, garlic powder, and salt.

The seasoned potatoes in a baking dish.

Then, transfer them to 9-inch by 13-inch baking dish or sheet pan. Let them roast in the oven for 30-minutes or until they’re fork tender. Last, remove them from the oven and use a spoon to toss them with the freshly chopped dill.

That’s it, your dill potatoes recipe is done! Kim and I hope you enjoy it and we wish you all the best 🙂

The potatoes have roasted and are ready to serve.

Recipe Tips:

  • For our recipe, we used a medley of baby potatoes. However, you can substitute baby Yukon Golds or diced Russet potatoes.
  • I don’t recommend lowering the temperature on these roasted dill potatoes. Otherwise, the skins will not crisp and may become mushy.
  • If you’re worried about the olive oil scorching in the oven, feel free to use canola, vegetable, or avocado oil instead.
The crispy dill potatoes in a serving dish.

Love roasted vegetables? Then try our roasted asparagus and brussel sprouts recipe topped with bacon and balsamic glaze!

Up-close perspective of the roasted dill potatoes.

Dill Potatoes

5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 Servings

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  • 1 ½ pounds creamer potatoes may substitute baby gold potatoes
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon olive oil
  • ½ teaspoon dill weed dried
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons dill weed fresh, finely chopped


  • Preheat the oven to 450°F.
  • In a large bowl, combine the potatoes, butter, olive oil, dried dill, garlic powder, and salt. Pour the potatoes into a 9 x 13 – inch baking dish.
    1 ½ pounds creamer potatoes
    2 tablespoons unsalted butter
    1 tablespoon olive oil
    ½ teaspoon dill weed
    ½ teaspoon garlic powder
    ½ teaspoon kosher salt
  • Roast for 30 minutes or until the largest potatoes are fork tender. Remove from the oven, and toss with fresh dill. Serve immediately.
    1 ½ tablespoons dill weed


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 pound of the dill potatoes. Actual calories will vary.
*For more information and tips, please refer to the post.


Serving: 0.25pound | Calories: 142kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 201mg | Potassium: 482mg | Fiber: 3g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 22mg | Calcium: 15mg | Iron: 1mg
Recipe Rating