Roasted Dill Potatoes
Elevate your side dish game with these irresistible Roasted Dill Potatoes, a perfect balance of crispy texture and vibrant flavor. This easy recipe transforms tender baby potatoes into golden-brown bites infused with the aromatic essence of fresh dill, roasted garlic, and a tangy hint of lemon juice. A quick toss in olive oil and simple seasonings ensures every piece is perfectly crisped in the oven, while a finishing sprinkle of Parmesan cheese (optional) adds a savory touch. Ready in under an hour and ideal for pairing with roasted meats, grilled fish, or vegetarian mains, these herbaceous potatoes promise to impress at holiday feasts or casual weeknight dinners alike. Make your meals shine with this foolproof crowd-pleaser! Keywords: roasted dill potatoes, crispy baby potatoes, herb-infused side dish, oven-roasted potatoes recipe.
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 2 tablespoons fresh dill
- 3 large garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons parmesan cheese (optional)
Instructions
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease the sheet with olive oil.
Wash the baby potatoes thoroughly and pat them dry using a clean towel. Cut each potato in half; if they are large, quarter them for even cooking.
In a large mixing bowl, combine the potatoes, olive oil, minced garlic cloves, salt, and black pepper. Toss until the potatoes are evenly coated.
Spread the seasoned potatoes on the prepared baking sheet in a single layer without overcrowding, ensuring maximum crispiness.
Roast the potatoes in the preheated oven for 20 minutes. After 20 minutes, remove the baking sheet and use a spatula to turn the potatoes to promote even browning.
Return the potatoes to the oven and roast for an additional 15 minutes, or until they are golden brown and crispy on the outside but tender inside.
While the potatoes are roasting, finely chop the fresh dill and set it aside.
Once the potatoes are done, remove them from the oven and immediately transfer them to the mixing bowl. Add the chopped dill and lemon juice, and toss to combine.
If using, sprinkle the grated Parmesan cheese over the potatoes for an extra layer of flavor.
Serve the roasted dill potatoes warm as a side dish for your favorite main course. Enjoy!
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 2154 mg | 94% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 5.8 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3056 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
