These simple potatoes make a tasty side dish. Along with your roast chicken, beef, or pork, roast them as well.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 1 teaspoon McCormick® Dill Weed
- 1 teaspoon McCormick® Garlic Powder
- ½ teaspoon salt
- ¼ teaspoon McCormick® Black Pepper, Coarse Ground
- 2 pounds red potatoes, cut into wedges
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a 10×15-inch baking pan with foil.
- Mix dill, garlic powder, salt, and pepper together in a small bowl.
- Toss potatoes with oil in a large bowl; sprinkle seasoning mixture over top and toss to coat. Spread potatoes in a single layer on the prepared pan.
- Bake in the preheated oven until potatoes are tender and golden brown, about 40 minutes.
Reviews
My family loved them
Stuck to the recipe and they were great! Neither of us could remember ever having roasted potatoes with dill before and it was a delicious eye-opener. Give it a go!
I love this recipe!!! I seriously make it once every two weeks. I usually use 3 tablespoons of fresh dill versus 1 tsp of McCormick Dill weed. And I like to double the amount of garlic powder and salt/pepper, for more flavor. They come out perfectly every time!!
DON’T FORGET TO USE THE DILL! I followed the recipe except to cook in a skillet on top of stove instead of the oven. Cooked covered and on low temp for about 35-40 minutes. Stirred 2-3 times while cooking. Last 5 minutes, turned up heat to brown/crisp the potatoes. Husband and son couldn’t guess the “secret” ingredient was dill, but both gave it two thumbs up!
I love this recipe and have made it many times! Last night, just for fun, I sliced a yellow onion and laid the slices, covering my cooking sheet, then seasoned potatoes on top! That’s all! It’s all good! Oh, and don’t forget to add Love!
The first time I made this, I made a mixture of red potatoes, white potatoes and cauliflower. I also added an equal amount of rosemary as the dill weed. My family loved it! I reheated the leftovers in the air fryer at 350 degrees for 5 minutes, and they loved it even more with the added crispiness. The second time I made it, I only used white potatoes, cut them into smaller pieces and cooked it an extra 10 minutes for added crispiness, stirring/flipping the potatoes halfway through. This is a family favorite now! We love the taste and the extremely good flavor, and that it stays moist inside and crispy outside without being greasy or oily.
Super easy and delicious! I like to go a little heavy on the dill and a little more salt than what’s called for. Crisp outside, perfectly soft inside
Big hit! I made these on the grill using a grilling pan. I also used fresh dill instead of dried dill weed because we had some. Will definitely make again!
so simple and delicious. i highly recommend!
It came out exactly as the recipe stated. My guests raved about the flavor and were surprised to hear dill was used.. Thanks.
I added red onions to the dish
Great recipe for roasting any vegetable. Replaced salt and used Mrs. Dash tomato basil garlic spice to keep it low sodium.
Perfect. Finally the right time and temp. I had very small potatoes, so I did shave off about 5 minutes, but otherwise everything was great. Great job, McCormick. P.S. The dill is great!
Very good and easy. Simple ingredients
I loved this! 40 minutes was exactly how long it took to roast. Next time I might use just a little less dill. Personal preference. Great leftovers too!
These were delicious. Just the right combination of spices. These will be a regular addition to our menus.
I used a Yukon gold potato since I couldn’t pass up a sale and dill seed instead of dill weed. I used the small potatoes that I could half and not have to flip half way through cooking. I like the dill which I had never used before in roasting.
Nice flavors from the herbs. Never used dill on potatoes before. Really liked it.
I cooked a meatloaf for an hour at 350 at the same time. When I took the meatloaf out, the potatoes weren’t quite done, so I turned the heat up to 400 and let the potatoes cook for 15 minutes longer. 10 minutes would probably been long enough, but they were still delicious!
Thought of using one of those packets to roast potatoes at the store, but there was a lack of them when I went there. This recipe saved me. It was easy and I had all of the ingredients. Went over well with the family, which was the important part of this.
These potatoes were well received by my family. They were delicious with ham and corn. I used three large russets that were peeled and cut into eighths. They cooked for about 45 minutes. Will make again soon