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Roasted Baby Potatoes with Dill

A preheated sheet pan is the key to these crispy potatoes, while a toss in a tangy herb vinaigrette brings loads of flavor to this Easter side dish.

Serves 8
Ready in 65 mins
Prep time 20 mins
Cooking time 45 mins
226 calories per serving


> 6 tbsp olive oil, divided
> 2 (24 oz) bags Nature's Promise Organic Baby Gold Potatoes
> 2 tbsp Dijon mustard
> 2 tbsp white or red wine vinegar
> 1/8 tsp sugar
> 1/2 tsp garlic powder
> 1/2 cup packed fresh dill


Preheat oven to 400°F. Drizzle 3 tbsp oil onto a large rimmed baking sheet, using a brush to grease entire baking sheet. Place in oven for 15 min.
Meanwhile, halve the baby potatoes and toss with 1 tbsp oil. Season with salt and pepper. Very carefully remove baking sheet from oven. Place each potato cut-side down. Roast 30 min., until cut sides are golden brown. Flip potatoes over and continue roasting 10–15 min., until tender.
Meanwhile, in a large bowl, whisk together remaining 2 tbsp oil, mustard, vinegar, sugar, and garlic powder. Season with salt and pepper to taste. Finely chop the dill and add to vinaigrette.
When potatoes are roasted, carefully add to bowl with vinaigrette and toss to combine. If not serving right away, toss well before serving.

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