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The Best Quick & Simple Fresh Dill Roasted Potatoes

by | Jul 20, 2021 | Recipes

Roasted potatoes get an herby, fresh twist in this quick and easy recipe using waxy potatoes, fresh dill, and fresh parsley. These Dill Roasted Potatoes are a great Summer side dish and pair well with grilled meats like chicken and steak as well as seafood like salmon, tilapia, and shrimp.

Close up photo of Fresh Dill Roasted Potatoes in a white bowl with an orange and white kitchen towel in the background.

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Quick & Simple Fresh Dill Roasted Potatoes

When Spring and Summer arrive, I start thinking about fresh foods even more than usual. The flowers blooming and filling the air with intoxicating aromas reminds me that it’s a new season and soon my balcony will be filled with tomatoes, peppers, cucumbers, and lots and lots of fresh herbs.

The warmer weather seasons are also when we all naturally start getting out into the fresh air—eating al fresco at restaurants, grilling in the backyard, and sitting lakeside and enjoying the cooling breeze off the water. With everything coming to life and feeling fresh and new, it’s only fitting that we start indulging in the bounty that lies in the produce aisles and our local farmers markets.

But sometimes….sometimes you still want those food favorites from Fall and Winter….like oven roasted potatoes. Yes, even despite it being so hot outside that you swear the gates of Hell just opened and you’re all about to die from heatstroke as soon as you step one foot out of your air conditioned home.

So, if you’re like me, you wait for the random “off” day of Summer where the temps drop below 85 outside. Then, you crank up the AC inside because you’re about to put the oven on blast and have yourself some carbliciousness!

Close up photo of Fresh Dill Roasted Potatoes in a white bowl with an orange and white kitchen towel in the background.

JUMP TO:

INGREDIENTS    SWAPS    TIPS & TRICKS    HOW-TO    RECIPE

How These Fresh Dill Roasted Potatoes Came to Life

The gods of nature recently gave me a day like this, and I took full advantage. Only, I wasn’t feeling it from the typical flavors of Fall and Winter roasted veggies. You know the ones….roasted garlic, roasted garlic and parmesan, rosemary, Italian seasoning, etc.

Instead, I was craving a pairing of crispy-edged potato chunk goodness with something lighter and more apropos to the Summer season. So I took a look at what herbs I had growing in full force and in need of a trim for inspiration.

My dill was overgrown and in extreme need of some pruning, so I grabbed a bunch of that as a starter. Then, I looked to see what else might pair well with it. My parsley, oh my sad parsley, it never really even hinted at thriving; it just looked sad and pitiful. So I decided to spare it the misfortune of a slow, natural death and get to experimenting in the kitchen.

I cut my potatoes into large chunks, coated them with olive oil, and sprinkled on a pinch of salt. Then, I put them into the oven to roast. While they were roasting, I finely chopped up the dill and parsley. Then, I grabbed some butter from the fridge and softened it up with a quick zap from the microwave. When the potatoes were done roasting, I coated them with the butter and herbs.

Overhead close up photo of fresh dill roasted potatoes in a white bowl with orange and white kitchen towel in the background.

Fresh Dill & Parsley Make These Potatoes Feel Perfect for Summer

Turns out that dill and parsley bring a beautifully fresh element to roasted potatoes that is downright delicious. These herbs are light enough where they don’t overpower the potatoes, but instead share the spotlight.

They go really well with popular Summertime grilled meats like steak and chicken, making them a perfect side dish for Summer dinners. However, this flavor combination gives this side dish a lot of flexibility in pairings. Because of this, these Dill Roasted Potatoes also go well with proteins from the sea like salmon, tilapia, and shrimp.

I haven’t tried it yet, but I think they’d also make a really nice pop of fresh flavor alongside main entrees more typical of Winter weather—like roasted pork and pan seared chicken or steak.

Gonna try out this recipe?

Leave a star rating or review in the comments to let me know what you think!

Ingredients for Fresh Dill Roasted Potatoes

  • Potatoes – A waxy potato like a white potato pairs well with tender herbs like dill and parsley.
  • Fresh Dill – The dill brings a brightness to the potatoes.
  • Fresh Parsley – The parsley brings a grassy note to this dish.
  • Butter – Butter enhances the richness of the potatoes and helps the fresh herbs stick to the potatoes.
  • Olive Oil – The olive oil coats the potatoes and helps create the crispy edges we all know and love.
  • Salt – I lightly salt my Dill Roasted Potatoes so that I don’t overpower the fresh, grassy elements of the herbs.

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Ingredient Swaps & Variations

  • Potatoes – A tender potato goes best with tender herbs. You could swap out the white potatoes for red potatoes or Yukon gold potatoes.
  • Herbs – If you’re not a fan of dill or parsley, you could swap it out with another tender herb such as basil, chives, or tarragon.
  • Butter – If you’d prefer to not use butter, you could always swap the butter for additional olive oil.

Recipe Tips & Tricks

What to Remember – Remember to give the potatoes some breathing room when you put them on the baking sheet. If they are packed onto the sheet without any room for air to circulate, you’ll essentially steam the potatoes instead of roast them and miss out on all the deliciousness of crispy edges.

What to Avoid – Avoid burning the potatoes, by making sure you pull the sheet out of the oven around halfway through the cooking time and flipping the potatoes over. This will also help ensure even cooking of the potatoes.

Ways to Use Leftover Fresh Dill Roasted Potatoes – These would make a great addition to breakfast. I would pair them with scrambled eggs or an omelet, or add them to a veggie-filled frittata.

Recipes That Go Well with Fresh Dill Roasted Potatoes – These roasted potatoes pair very nicely with my Simple, Comforting Smothered Steak with Onions. The bright and slightly grassy notes of the dill and parsley in these potatoes cut through the richness of the smothered steak for a pleasant balance of flavors.

Close up photo of fresh dill roasted potatoes in a white bowl with white and orange kitchen towel in the background.

Recipe Notes

Storage – Store leftovers in an airtight glass or plastic container in the fridge. Stored properly, they’ll stay good for up to 7 days.

Reheating – These Fresh Dill Roasted Potatoes are best reheated on the stove top or in the oven to keep their edges crispy. However, crispy edges aside, they also reheat well in the microwave if you’re short on time.

Servings & Nutrition – This recipe makes 3 servings. Each serving has approximately 236 calories, 32 g of carbohydrates, 4 g of protein, 11 g of fat, and 2 g of sugar. For the full recipe and additional nutritional information, please see the recipe card below.

How to Make Fresh Dill Roasted Potatoes

Step 1. Clean the potatoes and pat dry with a towel. Preheat your oven to 425 degrees and dice the potatoes into 1-inch cubes while the oven comes to temperature.

Step 2. Add the diced potatoes to a large mixing bowl and drizzle with the olive oil and a pinch or two of salt. Toss the potatoes to thoroughly coat them in the oil and salt.

Step 3. Pour the potatoes out onto a large baking sheet and arrange into an even single layer. Place the baking sheet and potatoes in the oven to roast for 20 minutes.

Step 4. While the potatoes are roasting, finely chop the dill and parsley. To soften the butter, add the butter to a small microwave safe bowl. Place the bowl in the microwave and heat the butter for 15-30 seconds. Remove the bowl from the microwave and let cool for 2 minutes. Then, add the chopped herbs to the bowl and mix to combine. Set aside.

Step 5. After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven and use a large spatula to flip the potatoes. Return the baking sheet to the oven and continue roasting the potatoes another 15 minutes.

Step 6. Remove the baking sheet from the oven and transfer the potatoes to a large mixing bowl. Add the butter mixture to the bowl, toss the potatoes to coat with the herbs, and serve.

Overhead photo of fresh dill roasted potatoes in a white bowl with an orange and white hand towel in the background.

If you make this recipe, tag me in your photos on Instagram—I love seeing what you guys decided to make!

Frequently Asked Questions

Can roasted potatoes be made ahead of time?

Roasted potatoes are best when served hot and fresh from the oven. However, if you need to make them ahead of time, I recommend making them no more than a couple hours ahead. Prior to serving, heat them in the oven for about 5 minutes at 400 degrees to warm the potatoes and re-crisp their edges.

Can roasted potatoes be frozen?

In general, roasted potatoes can be frozen and then reheated at a later time without a great loss in quality. However, for roasted potatoes made with tender herbs like these Dill Roasted Potatoes, I do not recommend freezing them because the quality of the texture and flavor of the herbs will degrade when frozen and reheating them at high heat increases their chances of burning (resulting in bitter potatoes).

Other Recipes You May Enjoy

Close up of Fresh Dill Roasted Potatoes in a bowl

The Best Quick & Simple Fresh Dill Roasted Potatoes

Yield: 3 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Tender dill and parsley give these roasted potatoes an herby, fresh twist. Pairs well with grilled chicken and steak as well as salmon, tilapia, and shrimp.

Ingredients

  • 1 lbs waxy potatoes (red, white, or Yukon gold)
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp finely chopped fresh parsley
  • 2 tbsp butter, softened
  • 2 tsp olive oil
  • Salt to taste

Instructions

1. Preheat oven to 425 degrees.
2. Wash potatoes and pat dry. Then, dice the potatoes into 1-inch cubes.
3. Add the potatoes to a large mixing bowl. Drizzle the potatoes with the olive oil and sprinkle with a pinch or two of salt. Toss potatoes to thoroughly coat with the olive oil and salt.
4. Transfer potatoes onto a large baking sheet in an even layer and bake for 20 minutes.
5. Finely chop fresh herbs and add to a small bowl with softened butter. Stir well to mix thoroughly, then set aside.
6. Remove baking sheet from oven and flip potatoes using a large spatula. Return baking sheet to oven to continue roasting potatoes another 15 minutes.
7. Remove potatoes from oven and transfer to a large mixing bowl. Add the butter mixture to the bowl, toss the potatoes to coat evenly, and then serve.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 271mgCarbohydrates: 32gFiber: 3gSugar: 2gProtein: 4g

This nutrition data is provided and calculated by Nutritionix. Please keep in mind that your specific nutritional values may vary based on the brand of ingredients you use to make this recipe.

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Hey there! I’m Krystal, the sassy-mouthed, self-taught, home cook behind the content here at Sweet, Savory & Sassy. I have a deep love for sharing food with people and showing folks just how easy it really is to make dishes that will bring a little extra joy to those you love. There’s nothing like making something special for friends and family and seeing their face light up in delight during that first bite!
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