Roasted Dill Potatoes

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

What stands out

This Roasted Dill Potatoes recipe makes a side dish with some surprising flavors. Our 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. We 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!

Kitchen 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.

Swaps

1. You do not need to add dill but it’s the star of the show. You can 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.

Serve it with

• A yogurt dip pairs beautifully with this dish, such as our Tzatziki Recipe.
• These Roasted Dill Potatoes are a great side dish for any main protein, such as Whole Lemon ChickenGreek Chicken Gyros or Roasted Leg of Lamb (European Style).
• You could also serve this cold as a crisp potato salad.

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 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 we 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 we 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 we use instead of dill?

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

Ingredients

Makes 4 servings

• 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

Equipment

• Nakiri Knife
• Cutting Board
• 9×13 Baking Dish
• Measuring Cups + Spoons
• Liquid Measuring Cup

Method

1. Cut the yellow baby potatoes in half and add them to a baking dish. We used a 9 by 9 inch baking dish but you can use any you like.
2. 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.
3. Bake uncovered at 425F (220C) for 45 minutes or until golden.
4. 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.
5. The heat will cook off any of that raw garlic flavour right away. Enjoy