Today’s post is for our daughter. When she hears that I’m making Roasted Dill Potatoes for supper, her smile lights up the room! And honestly, though much more reserved, I think my husband is doing a silent happy dance when these little potatoes are served, too. Everyone who’s had Roasted Dill Potatoes thinks they’re pretty awesome–I’ll bet you do, too! 🙂 If you like roasting veggies, check out my post on Roasted Sweet Potatoes.
This recipe comes from our pastor’s wife…sort of. When I originally asked for her recipe several years ago, she responded, “I don’t have a recipe. I just add _____, ______, etc.” I needed more than that. My husband at one point complained that my dishes tasted different each time I made them, probably because I just threw things together and didn’t measure. They always tasted fine, just not the same each time. Over the course of our marriage I’ve worked to become more exact with my measuring so we have more consistent results. 🙂
Roasted Dill Potatoes Recipe…
Roasted Dill Potatoes are about as easy as it gets for a side dish. Cube the potatoes, mix with a fast topping, and roast! The hardest part is waiting 45-50 minutes to eat. (But it does give time to fix a salad, grill meat, or read a book!)
I love to use the potatoes out of our garden. For this post, I used red potatoes, but my absolute favorites are Yukon Golds. I’ve used all types of potatoes for Roasted Dill Potatoes, all with equally good results. 🙂 Well, I haven’t tried the purple potatoes, but I’m sure they’d be super!
Roasted Dill Potatoes are great will all meat…pork roast, corned beef, grilled chicken, and  the leftovers are fabulous added to scrambled eggs. I encourage you to try this recipe and leave a comment–what is your favorite main dish with Roasted Dill Potatoes?
My challenge for September is to boost my blog following. Please add your email to my list and you’ll be notified each time I post a new recipe. Thank you for your support! Enjoy your weekend. 🙂
Notes
If using unpeeled potatoes, be sure to scrub the skins very well.
Ingredients
- 6 c. (or more) cubed potatoes, peel if desired
- 1/4 c. melted butter
- 3 T. olive oil
- 1 1/2 t. Kosher salt
- 1 t. garlic powder
- 1 t. dried dill weed
- 1/2 t. onion powder
- 1/2 t. black pepper
Instructions
- Preheat oven to 425 ℉.
- Peel and cube potatoes into 1/2 pieces.
- Melt butter. Add olive oil, salt, garlic powder, dried dill weed, onion powder, and pepper and mix well.
- Combine potatoes and butter mixture.
- Place in 9x13 dish and smooth to a single layer.
- Bake for 45-50 minutes, or until potatoes are done and beginning to brown. Stir several times to redistribute butter and seasons.