A perfect marriage of flavors—dill, roasted garlic, and potatoes! I loved the simplicity of this dish, and these roasted potatoes made a delicious side to the roasted chicken we served it with. I used very small 1- to 2-inch creamer potatoes, leaving them whole with skin on.
I streamlined the recipe by skipping a bowl altogether and working directly on a parchment-lined sheet pan. I love using parchment paper for easy clean-up. While my oven was preheating, I placed the 2 tablespoons of butter on the sheet pan to warm. Once the butter was melted, I tossed the potatoes, olive oil, dried dill, and salt on the sheet pan with the butter, and everything was beautifully incorporated.
The potatoes took about 45 minutes to bake. Just as pictured, the dried dill and garlic did become brown, but the color didn’t compromise the fantastic flavor.
When making these again, I would use slightly less oil to coat potatoes, as there was leftover oil on the sheet pan after potatoes were eaten. I didn’t have fresh dill on hand for garnish, which would have been a lovely finishing touch, but the flavor of the dried dill did come through.
One tablespoon of dried dill for the recipe seemed like a lot, but it was perfect in the end. Surprisingly, I didn’t even miss my usual addition to potatoes of a grind of black pepper. I will definitely make this again.
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