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Oven Roasted Dill Potatoes

Oven Roasted Dill Potatoes


  • 1 1/2 lb. baby potatoes, preferably baby gold, cut in half lengthwise
  • 2 Tbsp Wild Fernleaf Dill Olive Oil
  • 1 Tbsp melted butter
  • 1 tsp minced garlic
  • 1/4 tsp dried dill
  • 1 Tbsp fresh dill (chopped)
  • 1/2 lemon
  • salt and pepper to taste


  1. Preheat oven to 450 F. 
  2. Place cut potatoes in a large bowl. Combine the oil, butter, garlic, and dried dill. Pour on the potatoes and mix to coat. Season with salt and pepper.
  3. Bake for 15 minutes, turning over halfway through, until crispy on the outside and fork tender. 
  4. Sprinkle with fresh dill and lemon juice. Serve immediately. 

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