These Dill Roasted Potatoes are crispy and garlicky with an easy greek yogurt sauce. Enjoy them as an appetizer, side dish, or delicious snack.
It costs approximately $6.86 to make this recipe. The recipe makes four servings. That’s just about $1.71 per serving.
These are so finger-licking, friends! Your whole kitchen will smell like garlicky-roasted-potato-herby heaven.
This recipe for Roasted Dill Potatoes uses minimal ingredients and is simple to make. The potatoes are flavored perfectly, and after being baked in the oven, they are tender on the inside and crispy on the outside.
Dill Roasted Potatoes are a flavorful side dish to most meals. They make a delicious side for a weeknight dinner or take them to a potluck. These potatoes are a total crowd pleaser.
I am crazy for anything with dillIt’s’s just so flavorful and bright.
Ingredients and Estimated Cost:
- 1 ½ pound baby potatoes – $4.47
- 2 Tablespoons extra virgin olive oil – $0.16
- 2 Tablespoons fresh dill – $0.64
- 1 Tablespoon dried oregano – $0.10
- 2 cloves garlic – $0.10
- ½ teaspoon kosher salt – $0.01
- ¼ teaspoon coarse black pepper – $0.02
- ¾ cup whole milk greek yogurt – $0.87
- 1 teaspoon lemon zest – $0.16
- 2 Tablespoons lemon juice – $0.32
- ¼ teaspoon salt – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Dill Roasted Potatoes
- First, preheat the oven to 400 degrees F.
- Nedon’t’t the potatoes into fourths. Then rinse and dry the potatoes.
- Using a Don’t’tixing bowl, combine the potatoes, dill, garlic, oregano, salt, and pepper.
- Transfer the potatoes to a baking sheet and bake for fifteen minutes. Toss the potatoes and bake for an additional eight to ten minutes.
- Finally, stir together the greek yogurt, dill, lemon zest, lemon juice, and salt to make the Yogurt Dill Sauce and serve with the potatoes.
Serving and Storage Tips
Serve: You can keep the potatoes and sauce out for about two hours before they both need to be covered and refrigerated.
Store: Place leftover potatoes in an airtight container and store them in the refrigerator for 3-4 days. Place the sauce into a container with a lid and store in the fridge for up to 3 days.
Freeze: Once cooled, place the potatoes in a freezer-safe container and freeze for 3-4 months.
Reheat From Frozen: Place the frozen potatoes on a baking sheet in a 350-degree oven. Bake for about 20-25 minutes, or until heated through and crisp.
After mixing the potatoes with the herb seasoning simply put the potatoes on a baking sheet and bake them for about fifteen minutes. Remove the potatoes and toss them before placing them back in the oven to bake for another ten minutes to reach that crispy perfection.
Yes, you should always wash potatoes before using them. Washing them helps remove the excess starch often found on potatoes. Simply rinse the potatoes under running water and dry them off with a paper towel before cooking them.
More Gluten-Free Recipes
- Dandelion Salad with Avocado Caesar Dressing
- Gluten-Free Waffle Recipe – with Cinnamon and Sugar
- Cucumber Kimchi
- Instant Pot Mexican Beef
- Ginger Chicken Skewers
- Instant Pot Spaghetti Squash
- Pollo Asado
- Greek Chicken with Lemon and Feta
- Gluten-Free Pasta Salad with Artichoke
- Roasted Carrot Fries
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
- 1 ½ pounds baby potatoes
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh chopped dill lightly packed
- 1 tsp dried oregano
- 2 cloves garlic finely chopped
- ½ tsp kosher salt or to taste
- ¼ tsp coarse black pepper or to taste
Yogurt Dill Sauce
- ¾ cup whole milk greek yogurt
- 1 Tbsp fresh chopped dill lightly packed
- 1 tsp lemon zest about 1 lemon
- 2 Tbsp lemon juice about 1 lemon
- ¼ tsp kosher salt or to taste
- Move the oven rack to the middle position and preheat the oven to 400 °F.
- Cut the potatoes into fourths.
- Next, give the potatoes a good rinsing. This will get rid of any excess starch. Once washed, dry well.
- Then, add the prepped potatoes into a large mixing bowl along with the dill, garlic, oregano, salt, and pepper. Toss to combine the ingredients.
- When ready, transfer the potatoes to a nonstick baking sheet. I do not recommend parchment paper if you want the potatoes to get really golden brown.
Bake the Potatoes:
- Bake for 15 minutes. Give the dill potatoes a toss, and then continue to bake for an additional 8-10 minutes or until desired crispiness.
Make Yogurt Dill Sauce:
- While the potatoes are baking, make the sauce. Add all of the ingredients into a bowl and mix until well-combined.
- Transfer to a serving bowl and enjoy with the roasted potatoes.