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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 the oven to 400°F. Line a rimmed baking sheet with foil or parchment for easy cleanup.
- Pat the potatoes dry using paper towels. Toss the potatoes in a large bowl with olive oil, garlic, dill, salt, and black pepper until thoroughly coated.
- Arrange the potatoes in a single layer on the prepared baking sheet, cut side down. Avoid crowding the pan.
- Roast the potatoes for 30 to 40 minutes, stirring halfway through, until they are golden brown and crispy outside and fork-tender inside. Adjust seasoning with salt and pepper as needed.
- Before serving, add grated lemon zest or a small squeeze of lemon juice over the top, and garnish with additional fresh dill, if desired.
Notes
Ensure potatoes are patted dry to achieve a crispy texture.
Roasting time may vary based on potato size; check for doneness by piercing with a fork.
Feel free to experiment with other herbs for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg