These Dill Potatoes are one of my favorite ways to turn simple potatoes into something bright and flavorful. Fresh dill adds a clean, herby taste, while butter coats every tender bite. They’re easy enough for weeknight dinners but also fit right in on a holiday table.
Table of Contents
Dill Potatoes Recipe
Key Ingredients
Baby potatoes have thin, tender skins and a creamy interior. I don’t need to prep much beyond a rinse and a halve. You can also use larger potatoes cut into chunks, but remember to use Yukon Gold / red potatoes.
Butter carries the garlic and gives the potatoes a rich, glossy coating that clings to every piece. Olive oil works fine flavor-wise, but you lose that specific buttery richness that makes these taste like a proper side dish.
Fresh dill brings a bright, grassy lift that wakes up the buttery potatoes. Dried dill tastes dusty and muted by comparison, so I always reach for fresh.
Tips to Make It Perfect
Don’t overcook the potatoes at the boil: Pull them the moment a fork slides in easily. If you boil them too long, they start to fall apart when you toss them in the butter.
Let the potatoes pick up some color in the butter: A couple minutes of tossing in the hot pan after boiling gives the cut edges a light golden crisp.
Stir in the dill off the heat: I always add it at the very end to keep the herb bright green and fresh-tasting. If you cook it any longer, this will dull the color and mute the flavor.
This is how I made the dill potatoes:
Dill Potatoes
Buttery baby potatoes tossed with fresh dill and garlic. A simple, fast side dish that turns a bag of potatoes into something worth serving guests.
Ingredients
- 1½ lbsbaby potatoes (halved)
- 3 tablespoonsbutter
- 2 clovesgarlic (minced)
- 2 tablespoonsfresh dill (chopped)
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 teaspoonfresh lemon juice
Instructions
- 1Place the potatoes in a pot of salted water. Bring to a boil and cook for 12 to 15 minutes until fork-tender. Drain well.
- 2In the same pot, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant.
- 3Return the potatoes to the pot and toss to coat in the garlic butter. Cook for 2 to 3 minutes, tossing occasionally, until lightly golden.
- 4Remove from heat and stir in the fresh dill, salt, black pepper, and lemon juice.
- 5Serve warm.
Nutrition per serving
📌 Notes
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- Don't overcook the potatoes at the boiling stage. They should be tender but still hold their shape.
- Fresh dill makes a real difference here over dried. Add it at the very end so it stays bright.
- Leftovers reheat well in a skillet with a little extra butter.
How to Pair
Dill potatoes taste buttery, fresh, and lightly savory. Their creamy texture and bright herbal flavor complement roasted meats, seafood, and crisp vegetables, like:
- Roasted chicken, grilled pork chops, or baked ham
- Baked salmon, grilled shrimp, or pan-seared cod
- You can add green beans, cucumber salad, or roasted asparagus for a crisp and colorful contrast to the dish.
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