Do you need an easy side dish recipe? These Oven Roasted Dilled Potatoes only take 5 minutes to prep and are so delicious, you’ll want to make them all the time!
Oven Roasted Dilled Potatoes
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The other day, I was wandering around the produce section in my grocery store wondering what I was going to make to go with our steaks for dinner. And I stumbled on these Baby Boomer Potatoes from The Little Potato Company. I had heard of The Little Potato Company before but hadn’t tried any of their potatoes yet. So I grabbed a bag. And am I happy I did!
These potatoes! They are so easy to make! All I did was open a bag and put the potatoes on a baking pan, toss them around in some olive oil and seasonings, and pop them in the oven. So simple!
They cook for 30 minutes in your oven. You will want to toss them around a bit with some silicone-end tongs after 15 minutes. But other than that, they don’t need any babysitting.
The skins get beautifully brown, and just a tiny bit crispy. The inside of the potatoes is soft and creamy, just like a little ball of mashed potatoes. Do yourself a favor and make sure to scrape some of the dill and parsley off the bottom of the baking pan and put that delicious stuff on top of the potatoes before you serve them. Those roasted seasonings are so delicious!
These potatoes are perfect for any time. Pop them in the oven and then grill your steaks or burgers. Serve them with a meatloaf or meatballs. You just can’t go wrong! And since they don’t need you to babysit them while they cook, you can focus on the main dish – or your family instead!
Enjoy!
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Printable Recipe Card for Oven Roasted Dilled Potatoes
Oven Roasted Dilled Potatoes
Ingredients
- 1.5- pound bag Little Potato Company Baby Boomer Potatoes
- 3 Tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon dried dill weed
- 1 teaspoon parsley flakes
Instructions
- Put all potatoes on a lipped baking sheet.
- Drizzle potatoes with olive oil.
- Sprinkle salt, dill, and parsley on potatoes. Toss gently to coat.
- Bake at 350 degrees for 30 minutes, tossing once during cooking. (Silicone-end tongs like these are easy to use and won't damage the potato skins.)
- Serve immediately.
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