Roasted Dill Potatoes

4.86 from 7 votes

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This Roasted Dill Potato recipe feels like home for me. They’re on the menu in every Bulgarian restaurant and on the table in every 🇧🇬 Bulgarian household. This recipe is unbelievably easy to make and is the perfect side for lunch or dinner. Dill and garlic are the star of the show but you can absolutely adjust the herbs. Dill, in my opinion, is one of the most underrated herbs out there and one of the most delicious so I highly recommend you give it a chance. It’s such a refreshing herb and pairs perfectly with potatoes.

Why You’ll Love Roasted Dill Potatoes

This Roasted Dill Potatoes recipe makes a delicious side dish with some surprising flavors. My method for cooking the 🥔 potatoes is foolproof: by adding a little bit of water to the roasting pan, you’ll get a tender bite while the skin is crisp and golden brown. I love the freshness of 🌿 dill (a Bulgarian favorite) but you can totally adapt depending on the flavors your family loves.

How to Prepare Roasted Dill Potatoes

🥔 Start by using a sharp knife to cut the yellow baby potatoes in half and then add them to a baking dish.

🫒 Add salt, pepper to taste, a drizzle of olive oil and then give everything a mix.

💧 Now push the potatoes to the side of the dish with a spoon and pour in the water.

🔥 Bake uncovered at 425F (220C) for 45 minutes or until golden.

🧄 In the meantime, finely chop the garlic and the fresh dill.

🌿 When the potatoes come out of the oven, add the garlic and dill right away and give it a mix.

😋 Serve and enjoy!

Nonna’s Tip 💧

The beauty of adding water is that the water allows the potatoes to steam and get creamy and as the water evaporates they become crispy.

Roasted Dill Potatoes

Variations and Substitutions for Roasted Dill Potatoes

  1. You do not need to add dill but it’s really the star of the show. You can absolutely substitute for any 🌿 herb you like though. Oregano, thyme, rosemary or parsley would be lovely.
  2. Feel free to use any potatoes you like, you can even quarter regular-size potatoes and make this recipe the same way.
  3. You can sprinkle some feta cheese on the baked potatoes when they come out of the oven.

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Common Questions

why do you add the garlic at the end in this recipe?

Adding the raw garlic at the end to the hot sizzling potatoes allows the residual heat to cook the garlic and cooks off that raw garlic taste. If you add the garlic in the beginning you have the potential of burning it and the garlic may become super bitter.

why do you add water to the pan?

Adding water to the baking dish allows the potatoes to steam and get creamy and then as the water evaporates they become crispy.

do I have to use baby potatoes?

You can use any type of potatoes you enjoy, such as red potatoes, russet potatoes, or fingerling potatoes. Adjust the cooking time if necessary, depending on the size and type of potatoes.

can I use dry dill in this roasted dill potatoes recipe?

If you don’t have fresh dill, you can use dried dill. Use about one-third the amount of dried dill as you would fresh.

what other herbs can I use instead of dill?

Herbs like parsley, thyme, or rosemary can also work well in this roasted potato recipe.

Roasted Dill Potatoes

Roasted Dill Potatoes

This Roasted Dill Potatoes recipe makes a delicious side dish with some surprising flavors. My method for cooking the potatoes is foolproof: by adding a little bit of water to the roasting pan, you'll get a tender bite while the skin is crisp and golden.
4.86 from 7 votes
Course: Side Dish
Cuisine: Bulgarian
Servings: 4
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Ingredients 

  • 1.5 lbs baby yellow potatoes, cut in half
  • 2 tablespoons olive oil
  • 1 teaspoon salt, to taste
  • ½ teaspoon pepper, to taste
  • ¾ cup water
  • 2 cloves garlic, finely chopped, about 1/4 cup
  • ¼ cup fresh dill, finely chopped

Instructions 

  • Cut the yellow baby potatoes in half and add them to a baking dish. I used a 9 by 9 inch baking dish but you can use any you like.
  • Add salt, pepper to taste, and drizzle on some olive oil. Give it a mix, and on one corner push the potatoes to the side a bit with a spoon and pour in the water.
  • Bake uncovered at 425F (220C) for 45 minutes or until golden.
  • In the meantime finely chop the garlic and the fresh dill. The moment the potatoes come out of the oven and they are sizzling hot, add the garlic and dill right away and give it a mix.
  • The heat will cook off any of that raw garlic flavour right away. Enjoy

Video

Nutrition

Calories: 197kcal, Carbohydrates: 31g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 596mg, Potassium: 747mg, Fiber: 4g, Sugar: 1g, Vitamin A: 232IU, Vitamin C: 36mg, Calcium: 32mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Bulgarian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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3 Comments

  1. 5 stars
    I’ve been trying to recreate this recipe for years but this is the first time it’s tasted like the real thing- thank you! It’s the magic mix of oil and water I think.