Best Roasted Dill Potatoes Recipes

MUSTARD-DILL ROASTED FINGERLING POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place fingerling potatoes in a large bowl. Whisk oil, mustard, dill, salt, and black pepper together in a measuring cup until well blended. Pour over potatoes and stir until evenly coated. Spread potatoes in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Turn potatoes and cook until potatoes are golden and crispy, about 10 more minutes.

ROASTED DILL POTATOES

Steps:

• Place the potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with garlic, dill, salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until golden brown, stirring every 10 minutes.

ROASTED CARROTS AND POTATOES WITH DILL

Steps:

• Preheat oven to 400 degrees, with rack in lower third. On a rimmed baking sheet, toss carrots and potatoes with oil; season with salt and pepper. Arrange in a single layer and cook until vegetables are browned in spots and tender when pierced with a knife, 40 minutes, tossing halfway through. Toss with lemon juice and dill. Serve warm or at room temperature.

ROASTED SALMON WITH RED POTATOES AND DILL

Steps:

• Preheat oven to 450°.
• In a 15 1/2" x 10 1/2" jelly roll pan, toss potatoes with oil, salt and pepper. Roast potatoes in oven for 10 minutes.
• After 10 minutes, remove pan from oven. With spatula, push potatoes to one end of the pan to make room for the fish.
• Place fish in pan, sprinkle with 1/2 t. salt. Return to oven and continue roasting with potatoes for 15 minutes or until fish flakes easily and potatoes are brown. At this point, you may need to remove the fish and continue roasting the potatoes until done.
• Transfer fish to a platter, top with horseradish sauce and half of the fresh or dried dill.
• Toss potatoes with remaining dill and serve alongside the salmon.

ROASTED CARROTS AND POTATOES WITH DILL

Steps:

• Preheat oven to 400 degrees, with rack in lower third. On a rimmed baking sheet, toss carrots and potatoes with oil; season with salt and pepper. Arrange in a single layer and cook until vegetables are browned in spots and tender when pierced with a knife, 40 minutes, tossing halfway through. Toss with lemon juice and dill. Serve warm or at room temperature.

ROASTED SALMON AND POTATOES WITH DILL

Steps:

• 1. Heat oven to 400° F. 2. On a rimmed baking sheet, toss the potatoes, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer and roast, tossing once, until golden brown and crisp, about 45 minutes. 3. When the potatoes have 15 minutes left to cook, place the salmon on a second baking sheet, season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and roast until opaque and beginning to flake, 10 to 12 minutes total, depending on the thickness. Divide the potatoes among individual plates and serve with the salmon, dill, and lemon.

ROASTED DILL POTATOES

Steps:

• Place the sliced potatoes in a 15 X 10 X 1-inch baking pan coated with nonstick cooking spray.
• Drizzle with oil, sprinkle with garlic, dill, salt and pepper.
• Bake, uncovered at 425 degrees for 30 to 35 minutes or until golden brown.

ROASTED RED POTATOES WITH DILL

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large plastic bag, combine the dill, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
• Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally

ROASTED LAMB WITH GARLIC, DILL AND POTATOES

Steps:

• Heat oven to 400. Rub a 2-pound piece of boneless lamb shoulder with a mixture of chopped dill, minced garlic, olive oil, salt and pepper. Roll and tie (or just roll into a uniform roast). Marinate in the fridge for a few hours if you have time. Spread small or cut-up potatoes in a roasting pan; toss with olive oil, salt and pepper, and lay lamb on top. Roast until the lamb reaches 130 (for medium rare), 45 minutes to 1 hour and 15 minutes. Slice and serve with pan juices.