Oven-roasted dill potatoes are one of the simplest but delicious recipes you can make to complement your meals. Dill potatoes go well with fish, meat, and vegetables, or you can enjoy them on their own.
For this dill potato recipe, you’ll only need large potatoes, herbs, and some spices. There’s no need to boil the potatoes before or prepare them in any other way than just roasting. This will make sure that your dill potatoes are soft on the inside and crispy on the outside. The key lies in the time spent in the oven and the temperature. So, let’s get cooking!
Jump to the recipe:
How do you roast dill potatoes?
Step 1: Peel and clean the potatoes
Peel and wash your potatoes. Sometimes I don’t peel them; I just remove dark spots. You can do that too if you don’t mind the taste and texture of the potato peel. It actually adds more fiber to your meal.
Once the potatoes are clean and ready, slice them into potato wedges, as you can see in the picture below. Cut all the pieces similarly; it will help them cook evenly.
Step 2: Season the potatoes
Put the sliced dill potato wedges in a large bowl. Pour in olive oil, add salt, pepper, thyme, garlic powder, and most importantly, a generous amount of dried dill.
Mix everything together to coat all the slices with olive oil and herbs.
Step 3: Roast and enjoy
Preheat the oven to 356°F (180°C) for 10-15 minutes.
Spread the potatoes on a baking tray lined with parchment paper. Make sure to use a large tray to allow space between slices. Then, add tiny bits of butter to dill potatoes. Butter will keep them moist and buttery and help them brown more evenly.
Place them in the oven and bake for 50 minutes. Then, 10 minutes before the dill potatoes are done, increase the temperature to 400-428°F (200-220°C) to broil them.
And that’s it – skanaus! Eat them on their own or add potato wedges to any meal such as roasted chicken, oven-roasted fish, pork chops, or even beef stew.
Full recipe: dill potatoes
Oven-Roasted Dill Potatoes
Ingredients
- 500 g Potatoes
- 3 tbsp Olive oil
- 2 tsp Dried thyme
- 2 tsp Garlic powder
- 1 tbsp Butter
- 1 tbsp Dried dill
- Salt and Pepper to taste
Instructions
- Peel, wash, and slice the potatoes into wedges.
- Place the sliced potato wedges in a large bowl. Add olive oil, salt, pepper, thyme, garlic powder, and a generous amount of dried dill. Mix everything to coat the slices evenly with the seasoning.
- Preheat the oven to 356°F (180°C) for 10-15 minutes. Spread the seasoned potatoes on a baking tray lined with parchment paper. Add small pieces of butter to the potatoes for moisture and browning. Bake the potatoes at 356°F (180°C) for 40 minutes. Increase the temperature to 400-428°F (200-220°C) and broil for an additional 10 minutes for extra crispiness. Remove from the oven and serve.
Recipes that go well with dill potatoes
Questions about roasting dill potatoes
How long to roast dill potatoes?
The roasting time for dill potatoes depends on your oven and the size of the slices. I would recommend slicing potatoes more thinly to decrease the time in the oven and to make sure they’re crispy and soft on the inside. In my recipe, I roasted dill potatoes for 40 minutes and broiled them for an extra 10 minutes.
How to make roast potatoes crispy?
The key to crispy potatoes is the time they spend in the oven and the temperature of the oven. For the most of the roasting time, keep the temperature at 356°F (180°C). This will prevent the potatoes from burning while ensuring even cooking throughout. Before taking them out, increase the temperature to achieve that extra crispiness.
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