These roasted potatoes with green garlic and dill are an awesome side dish that you can make with either new potatoes or regular ones on any day of the week.
Note: While I understand that you might be in a hurry and just want to get to the recipe, reading also the article might give you valuable information on how to make this dish.
Potatoes- If you make this dish in the spring, use new potatoes. Do not peel them, just scrub them really well and rub them together in a clean kitchen towel, then continue with the recipe.
If you use regular potatoes, peel them if they are not organic, then cut them into chunks and use them. (I would use a potato less starchy, like a red potato, for example, or a Yukon, which falls into the all-purpose potato category)
Green garlic- I will explain in a moment what green garlic is. However, if you do not find it, regular garlic can be used as well. (I recommend mincing it and adding it to the potatoes)
Dill- I totally prefer fresh dill for this dish, but if it is winter and you cannot find it fresh, dried, or in another form is perfectly acceptable. (Note: Do you know that you can preserve dill for the winter in salt? Here is how to do it)
Olive oil- While olive oil is not as expensive as it used to be, if you do not have it, use vegetable oil, like sunflower oil, as it has a milder taste.
Salt and pepper
What is green garlic?
Many of you probably never saw green garlic before. It looks like green onions, but the leaves are flat and thin compared to green onions that have tubular leaves.
It should have a mild, pleasant garlicky smell. Also, remember what I was telling you about the leaves that should be flat. You can usually find green garlic in the Spring, at Farmers Markets, or in your friend's garden.
I honestly did not see green garlic much in Minnesota, and when I find it, I celebrate it. The winters are harsh and long, and the garden season is very short, so a lot of these items are not available.
I grew up overseas using green onions and green garlic, especially for Easter when nature is blooming, and the gardens are full of young herbs and fresh vegetables.
I have this recipe for Easter that you might like that uses green garlic. It is a delicious meatloaf that is not the usual meatloaf you are used to. I truly recommend it if you like this type of food.
How to make
The recipe is very easy and can be prepared in about an hour. The potatoes are cut into chunks and tossed with olive oil, salt, and pepper.
They are baked for about 20 minutes, then chopped green garlic, and dill are added to the potatoes and returned to the oven for a little bit more time, just until the flavors are combined.
This is the result, a beautiful side dish that it will fill up the house with wonderful aromas, inviting you to a good dinner. In my opinion, these potatoes can be served with basically anything you like.
They go well with chicken, pork, and beef that you can grill, roast, pan-fry, etc. A green salad would work as well.
What do you think? Are you going to try it? Let me know, as I love hearing from you.
Interested in more recipes with potatoes, my favorite food ever? Here are more recipes to make.
Roasted Potatoes With Green Garlic and Dill
- 2 pounds potatoes peeled and chopped
- 4 tablespoons olive oil
- 4-5 fresh green garlic chopped or 3-4 garlic cloves minced
- 1 bunch fresh dill chopped about ¼ cup fresh dill OR 2 teaspoons dried dill
- 1 teaspoon salt or to taste
- 1 teaspoon fresh ground pepper
- Preheat oven at 400F.
- In a baking dish place the potatoes cut in chunks.
- Toss them with salt, pepper and olive oil and bake them for about 20 minutes.
- Take the dish out and sprinkle over the green garlic(or the moinced one) and chopped dill.
- Mix very gently to not break the potatoes and return the dish to the oven for another 10-15 minutes, or until the potatoes are cooked and slightly caramelized.
- Serve hot with your favorite meat or a salad.