Ingredients
Scale
- 24 ounces baby Yukon gold potatoes (or petite red potatoes), halved or quartered into bite-size pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 teaspoons minced fresh dill (or ½ teaspoon dried dill weed)
- ½ teaspoon kosher salt
- Ground black pepper, to taste
- Garnish: additional fresh dill; grated lemon zest or a small squeeze of fresh lemon juice
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment for easy cleanup.
- Pat the potatoes dry with paper towels. In a large bowl, toss together the potatoes, olive oil, garlic, dill, salt, and pepper until well coated.
- Spread the potatoes in a single layer on the prepared baking sheet, cut side down. Do not crowd the pan.
- Roast for 30 to 40 minutes, stirring once halfway through, until the potatoes are golden brown and crispy on the outside and fork-tender on the inside. Season with additional salt and pepper to taste.
- Just before serving, grate fresh lemon zest over the top or drizzle with a small squeeze of lemon juice. Garnish with additional fresh dill if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, use freshly minced dill instead of dried.
Make sure to space the potatoes evenly on the baking sheet for optimal roasting.
Feel free to add other seasonings like paprika or garlic powder for variation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg