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Roasted Dill Potatoes

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Roasted Dill Potatoes

Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 171kcal


  • 2 pounds golden yukon potatoes diced
  • 2 Tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon pepper
  • 1 Tablespoon lemon juice
  • 1 Tablespoon fresh chopped dill


  • Preheat oven to 450 degrees F. Cover a large baking sheet with parchment paper; set aside.
  • Add diced potatoes to a gallon-sized resealable bag (or large mixing bowl), add oil and toss to combine.
  • In a small bowl, combine garlic powder, salt, dried dill and pepper then pour over potatoes and toss until evenly coated. Spread potatoes in an even layer on prepared baking sheet.
  • Bake for 20 minutes, or until golden brown. Remove from oven and top with lemon juice and fresh dill on top; toss to coat then serve.


MFP: MFF Roasted Dill Potatoes
February 2022


Serving: 4ounces | Calories: 171kcal | Carbohydrates: 29.2g | Protein: 3.3g | Fat: 4.5g
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