Garlicky Dill Potatoes

Sometimes you have to work on the weekends…and it sucks.

On these days, I have little to no time or energy to cook dinner or to do anything else besides bitch and moan about working too much.

The good news is that in times like these, there are dishes that take no effort or brain power to make.  These foods save us from eating out of a can or munching on crappy frozen pizza.

I always have potatoes in my pantry, and I bet you do too. Whenever I’m looking for a go-to side dish and don’t feel like putting much effort towards anything, I turn to Garlicky Dill Potatoes.  Filling, cheap and versatile…and not to mention, delicious, these can be prepared by even the most novice cook.

I’d serve these with salmon or really any fish, roast chicken, steak, or even as pseudo French fries with a hamburger.

If you don’t have any Yukon Gold potatoes, you could use baby red potatoes or even Russet potatoes, peeled.

Garlicky Dill Potatoes

2 pounds small Yukon Gold potatoes
1 tablespoon olive oil
5 sprigs fresh dill, chopped
1 1/2 teaspoons paprika
1 1/2 teaspoons garlic powder
1 tsp kosher salt

Pre-heat oven to 400 degrees F.

Quarter the potatoes and toss with olive oil. Place potato pieces on a cookie sheet with skin side up. Bake 30 minutes, or until potatoes have browned on the side touching the cookie sheet. Turn potatoes so that the un-browned side is on the pan and cook for another ten minutes, or until tender all the way through.

Remove from oven and toss potatoes with garlic powder, paprika, salt and fresh dill. Serve immediately.


The reason to cook these with the skin side facing up is to get a nice crunchy outside.  It takes a little longer to turn all the potatoes in the same direction, but it is worth the effort.

You can try any combination of spices that you like with this preparation of potatoes.  Add cayenne for heat, if you like.  Throw in some cooked bacon bits at the end to add another texture.  Add what you like.  Experiment.


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