Roasted Dill Potatoes

A white bowl filled with roasted baby potatoes, sliced and coated in fresh herbs and seasoning, topped with crumbled feta for a classic Greek Potatoes with Feta dish. A fork rests invitingly in the bowl.

4.88 from 8 votes

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.

Prep Time5

Cook Time45

Total Time50

Course: Side Dish

Cuisine: Bulgarian

Keyword: bbq side dish, bulgarian side dish, dill recipe, poato recipe, potato side dish, side dish

Servings:

Author: The Modern Nonna

Equipment

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, up to 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

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