There’s nothing quite like biting into a roasted baby potato. Golden and crispy on the outside, creamy and tender on the inside, its no wonder they are always a crowd pleaser. These Dill Roasted Potatoes are jazzed up with fresh dill and briny pickles and they pack a serious punch.

If you’ve never had roasted potatoes with fresh dill before, you are in for a treat!

Why fresh dill and potatoes are perfect together

Fresh dill and potatoes are a perfect pair because the bright and slightly grassy flavor of dill complements the earthiness of the potatoes. Adding dill to crispy roasted potatoes lightens up the flavor and adds a lovely freshness.

Plot twist: Why not dig into the pickle jar too?

To amp up the dill flavor even more, we’re going to top these potatoes with chopped dill pickles AND we’re going to par-boil the potatoes in pickle juice. Why? Because if you’re anything like me, you likely have leftover pickle juice in random jars in the fridge, AND potatoes love salt. Salty briny pickle juice is a flavorful liquid perfect for our potato boiling needs.

Finished dill roasted potatoes on a plate.

Equipment and ingredients

To make these tangy little babies, you’ll need the following equipment:

A medium-sized pot with a lid to boil the potatoes
A rimmed baking sheet to roast the potatoes
A glass or measuring cup to squish the potatoes
A medium-sized bowl to toss the potatoes with the dill
A knife and cutting board for some light chopping

As far as ingredients go, you’ll need:

Baby potatoes: Like fingerling or new potatoes
Fresh dill: You can’t beat its grassy refreshing flavor
Dill pickles: The pickle, and the brine
Salt & pepper: To make the potatoes extra savory
Extra virgin olive oil: To lightly coat the potatoes before roasting

Ingredients laid out - potatoes, dill, dill pickles, olive oil, and salt.

How to make these Dill Roasted Potatoes

Wash the potatoes, poke a few holes in them with a fork OR cut the potatoes in half. The more exposed potato flesh, the more pickle juice flavor they will absorb. If any of the potatoes are much larger than the others, cut those ones in half so they cook at a similar rate.
Place the potatoes in the pot.
Pour the pickle juice over the potatoes, cover the pot with a lid, and bring the potatoes to a boil over high heat.
Once boiling, reduce the heat to medium-low, and simmer for 15 minutes or until the potatoes are tender when poked with a paring knife.
While you’re at the stove, preheat the oven to 425 degrees Fahrenheit.
Remove the potatoes from the heat, dump out the pickle brine, and tip the potatoes onto a rimmed baking sheet. Allow the potatoes to cool for 5-10 minutes. (This will make the potatoes easier to squish).
After 5-10 minutes, drizzle 1 tablespoon of olive oil over the potatoes, season with the salt, and toss to coat.
Use the bottom of a glass or a measuring cup (or anything flat) to lightly squish the potatoes to create nooks and crannies that will crisp up when roasted.
Place the baking tray with the smushed potatoes into the preheated oven and bake for 20-25 minutes or until they are lovely and golden brown with crispy bottoms.
While the potatoes are roasting, finely chop the dill pickle and the fresh dill, and set aside.
When the crispy potatoes are ready, remove them from the oven and toss in a bowl with the remaining olive oil and fresh dill.
Top with the chopped pickles and serve. These are good hot or at room temperature.

What goes well with Dill Roasted Potatoes?

Dill Roasted Potatoes pair well with so many things. They would be a perfect side dish with grilled chicken, steak, or fish, or they would add some nice freshness alongside hearty roasted or braised meats. For a vegetarian option, they would be great with a pot of brothy beans, tacos, or as the base of a big salad.

Frequently asked questions

Can I use dried dill instead of fresh?

While fresh dill gives the best flavor, you can use dried dill if fresh is not available. Use only a third of the amount specified for the fresh dill.

NOTE: Fresh dill freezes really well! So if you like fresh dill (and if you’re reading this I assume you do), buy it when you see it, chop, and freeze it so it’s ready for you when you need it.

Can I use a different type of potato?

Yes, you can use other types of potatoes. If you are using larger potatoes, just cut them into a similar size to baby potatoes. Try to find a creamy waxy potato like Yukon Gold, and stay away from starchy potatoes like Russets, as the texture of Russets is too dry and fluffy for this recipe.

Can I make these potatoes ahead of time and reheat them?

Although they are best eaten fresh, these potatoes can be made ahead of time. You can reheat them in the oven at 350 degrees Fahrenheit until warmed through.

What can I substitute for the pickle juice?

If you don’t have pickle juice, you can use plain water that is heavily seasoned with salt and a splash of vinegar as a substitute.

What other herbs can I use instead of dill?

While dill is my chosen complement to the potatoes in this recipe, you can experiment with other herbs like fresh parsley, or woody herbs like rosemary or thyme.

Doesn’t the pickle juice make the potatoes too salty?

Surprisingly not! The potatoes don’t absorb too much of the pickle juice flavor in the cooking process. And potatoes love salt, so they can handle it!

I hope you love these baby roasted potatoes with dill! This recipe is such a nice twist on a standard salt and pepper potato (which I also love). Let me know how it goes!