Winter, Spring, Summer, or Fall these Dill Roasted Potatoes are a hit year round! They pair the best with grilled steak or a roast but can even double as breakfast potatoes the next morning!
I make these potatoes year round and they are always a hit! I’m not sure where the recipe started but I consider this to be my mom’s recipe. She would always make these potatoes on summer night with London Broil on the grill and tomato salad. They are an absolute treat. They are soft and creamy from being boiled but crispy and salty on the outside from being pan fried at high heat.
Getting Started On the Dill Roasted Potatoes
When my mom first made these, she would use baby red potatoes. They were actually the loose potatoes because I really don’t think you could buy them in a bag like this back then. Or maybe she was trying to save money. I do think loose potatoes tend to be cheaper. These days we both like to use one or two of these bags of potatoes. I love to put this on the menu when these potatoes go on sale.
Start off by boiling the potatoes until they are fork tender. You do want to be careful not to overcook these or they will become mushy once you sautee them. Once the potatoes are fully cooked through, drain them and melt 3 tbsp butter in a large sautee pan over high heat. Add the potatoes to the pan and slice any larger ones in half. You want to place the sliced part of the potato down on the pan in the butter. Sprinkle with 1-2 tsp of salt and garlic powder. For dill, either add 1 tbsp of dried dill or 1/4 cup of fresh dill. You can really go crazy with the dill, if you like. The dill adds so much flavor. Cook the potatoes until they are golden brown, maybe 5 minutes.
What to Serve With Dill Potatoes
In the summer time I really enjoy these potatoes with a rib eye, NY Strip, or this delicious and budget friendly London Broil on the grill. I also serve them with a fresh salad or perhaps my mom’s tomato salad. I have to admit, the London Broil with tomato salad and dill potatoes are a childhood favorite. If steak isn’t your jam, these dill roasted potatoes go well with grilled chicken Kabobs or salmon.
In the winter, also love to serve these with a steak, but roasts are a great option too. Mississippi pot roast is a great thing to serve these next to as well as a prime rib or leg of lamb!
Watch Me Make This Entire Meal and Others!
My Mom’s Dill Roasted Potatoes is one of the quintessential cheap summer recipes in my 10 Cheap and Simple Summer Dinners video. Or check out the blog here. If you are looking specifically for fast and cheap recipes I’d go check out these 15 recipes for $5 in under 10 minutes or this list of 25 of the best rice and beans recipes. No matter where you end up, you’ll be getting some great, cheap, and delicious recipes!
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My Mom’s Dill Roasted Potatoes
- Total Time: 35 minutes
Description
When my mom first made these, she would use baby red potatoes. These days we both like to use one or two bags of creamer potatoes. I love to put this on the menu when these potatoes go on sale.
Ingredients
- 1–2 bags creamer potatoes ((little potatoes))
- 2 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/3 cup fresh dill (chopped (you can use 1 tbsp dried dill instead))
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Instructions
- Boil potatoes until they are fork tender.
- Once the potatoes are fully cooked through, drain them and melt butter in a large sautee pan over medium high heat.
- Add the salt, pepper, and garlic powder directly to the pan in the butter.
- Add the potatoes to the pan and slice any larger ones in half. You want to place the sliced part of the potato down on the pan in the butter and spices.
- Sprinkle with the dill. For dill, either add 1 tbsp of dried dill or 1/3 cup of fresh dill. You can really go crazy with the dill, if you like. The dill adds so much flavor.
- Cook the potatoes, stirring occasionally, until they are golden brown, about 8 minutes.
- Sprinkle with more dill for garnish and enjoy!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
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