If you enjoyed my previous Baked Potatoes with Sour Cream and Bacon, here’s another way to transform humble potatoes into something special. These roasted baby potatoes with dill and garlic take a different approach – instead of the loaded baked potato route, we’re going for crispy, golden exteriors with tender, fluffy centers.

The secret lies in the two-step cooking method. Parboiling the potatoes first might seem like an extra step, but it’s what guarantees that perfect contrast between the creamy inside and the crispy, buttery crust. The combination of fresh dill and garlic adds a bright, aromatic touch that makes these potatoes feel both rustic and refined.

These roasted potatoes are incredibly versatile when it comes to timing and pairing. They work beautifully as a weeknight side dish alongside roasted chicken, grilled salmon, or lamb chops. For weekend entertaining, they’re elegant enough to serve with beef tenderloin or a whole roasted fish. During the holidays, they offer a lighter alternative to heavy gratins and casseroles, and that pop of fresh dill brings welcome brightness to the table.

Crispy Oven-Roasted New Potatoes with Garlic Butter and Dill

The beauty of this recipe is its simplicity – no fancy ingredients, no complicated techniques, just good cooking fundamentals that deliver consistent results. Whether you’re serving them for a casual family dinner or a dinner party, these potatoes have a way of disappearing quickly from the serving dish.

Crispy Oven-Roasted New Potatoes with Garlic Butter and Dill

Recipe by Salvia

Servings

servings

Prep time

minutes

Cooking time

minutes

Crispy roasted baby potatoes with garlic and fresh dill – parboiled then roasted until golden for the perfect tender interior.

Ingredients

1.5 lbs (about 700g) Baby or New Potatoes (red, gold, or mixed), uniform in size is best
3 Tablespoons Unsalted Butter, melted
1 Tablespoon Olive Oil (optional, helps prevent butter from burning)
2-3 cloves Garlic, minced (optional, but highly recommended)
3 Tablespoons Fresh Dill, finely chopped, divided
1 teaspoon Salt (or to taste)
1/4 teaspoon Black Pepper (or to taste)
Optional: A squeeze of fresh lemon juice at the end

Directions

Prep and Parboil Potatoes:
Wash the potatoes thoroughly, leaving the skins on.
If they are slightly larger, cut them in half so they are all similar in size.
Place the potatoes in a large pot and cover with cold, salted water.
Bring to a boil, then reduce heat and simmer until the potatoes are just tender when pierced with a fork—about 10-15 minutes, depending on size. Do not overcook.
Drain the potatoes in a colander and let them sit for a couple of minutes to steam dry. This helps them crisp up later.
Preheat and Prepare Butter Mixture:
Preheat your oven to 425*F (220*C).
In a small bowl, combine the melted butter, olive oil (if using), minced garlic, salt, and pepper. Stir in about 1 tablespoon of the fresh dill.
Toss and Roast:
Transfer the parboiled potatoes to a large bowl.
Pour the butter/garlic/dill mixture over the potatoes and gently toss until they are evenly coated.
Spread the potatoes in a single layer on a large, rimmed baking sheet. If the potatoes are halved, place them cut-side down for maximum browning. Do not crowd the pan, or they will steam instead of roast.
Roast for 15-25 minutes, stirring once halfway through, until the potatoes are golden brown and crispy on the edges
Finish and Serve:
Remove the potatoes from the oven.
Transfer the hot potatoes to a serving dish. Toss immediately with the remaining 2 tablespoons of fresh chopped dill and the optional lemon juice.
Taste and adjust salt and pepper if needed. Serve hot!

Making These Roasted Baby Potatoes Even Better

After making this recipe countless times, I’ve discovered a few tricks that really make a difference.

For Maximum Crispness

After draining the parboiled potatoes, put them back in the empty pot with the lid on and give them a good shake for about 30 seconds. This roughens up the edges, creating this starchy coating that turns incredibly crispy in the oven. It’s such a simple step, but it works every time.

Space is crucial here too. I learned this the hard way – crowded potatoes steam instead of roast. Use two baking sheets if you need to. And if you really want to go all out, preheat your baking sheet while the oven heats up. Adding the potatoes to that hot pan gives them an immediate sizzle.

For Deeper Flavor

I sometimes warm the butter with the garlic and a sprig of dill for a minute or two, then strain it. It’s a small extra step that infuses the whole dish with more subtle garlic flavor without any burnt bits. A squeeze of lemon right when they come out of the oven brightens everything up nicely.

For Better Texture

One of my favorite variations is adding a handful of grated Parmesan during the last five minutes of roasting. It melts into this savory, crispy crust that’s absolutely addictive. Or if you’re feeling adventurous, try the smashed version – parboil until really tender, gently smash each potato flat, then roast. You get so much more of that crispy surface everyone fights over.

Once you try these roasted potatoes with their crispy edges and herb-butter flavor, they’ll become your go-to side dish – simple enough for Tuesday night, special enough for company.