Dill is like the most springtime smell to me. It is a “winter’s over” smell—tender herbs are growing again. And potatoes are a wonderful backdrop to dill.
Instead of combining them in the expected potato salad, I wanted to create a side dish that looks a little more elegant, yet still has that rich flavor. As these baby potatoes roast in their skins and the garlic slowly cooks in the olive oil, there is this alchemy in the oven. The potatoes become so soft and pillowy inside. And the flavor? A warm, salty sweetness that almost gives off a toasty note. It’s so enjoyable—you’ve got to try them.
This honey dill steam-roasted potatoes recipe is really easy to put together—no peeling or chopping potatoes necessary. You can leave it in the oven for an hour without touching it (and longer with the heat off), so it’s great to make in advance for a party that you’re hosting. It’ll be a hit at your spring brunch, Easter dinner, or Mother’s Day lunch.
How to Make Honey Dill Potatoes
Turn your oven on to convection setting at 350 degrees. The rest is super simple: Pour the baby red potatoes into a heatproof 3-qt casserole dish. Add all the garlic. Pour the olive oil overtop and try to get some on all the potatoes. You don’t want to use extra virgin olive oil here, as the heat will change the flavor.
Sprinkle some seasoning and chili flakes over the potatoes and stir everything around. Really tuck the garlic cloves into the oil—they’ll begin to confit themselves, which is exactly what you want.
Cover the dish with some foil and place it in the oven. After an hour, uncover the dish and broil the potatoes for 5-10 minutes until the exteriors get a little crispy.
Remove the dish from the oven and sprinkle over a good amount of chopped fresh dill and a drizzle of honey across the whole dish.
Alternative Version with Dairy
I’ve also made a version for my kids that they just love. If you’re not averse to dairy, give this one a try—it’s more buttery and cheesy, which definitely has its appeal!
After you pour the potatoes in a dish, only add 3/4 cup of olive oil and supplement that with 1/4 cup of ghee. Add the seasonings and chili flakes, plus 1/4 cup of freshly grated Parmigiano-Reggiano (the good kind of parmesan cheese), and stir it all around. The rest of the instructions stay the same.
How to Serve the Baby Potatoes
You can serve the potatoes right out of the dish to individual plates using a slotted spoon, so the oil drains off. But don’t discard that oil! You now have an amazing flavored garlic chili oil you can keep in the fridge and use as a condiment. Drizzle it over grilled vegetables or pizza…and it’s a party!
Optional: Turn Your Roasted Potatoes Into Mashed Potatoes
Alternatively, you can also take the potatoes out of the dish and pass them through a potato ricer into a heat-proof bowl. Mash them with a little chicken stock and butter to make some really amazing mashed potatoes. I did this when I made these twice in one week to switch it up, and it was excellent.
These steam-roasted baby potatoes are so tender and fluffy. From the herby dill note to the mellow sweetness of honey and garlic to the light spice of the chili flake, there’s just a really tasty balance of flavors that you’ll want to come back to, any time of year!
Honey Dill Steam-Roasted Potatoes
Ingredients:
- 3 lbs baby red potatoes
- 20 cloves garlic, peeled
- 1 cup olive oil
- 2 tsp seasoning of choice (salt and pepper do fine)
- 1 tsp chili flake
- 1/2 cup honey
- 1/4 cup chopped fresh dill
Directions:
- Preheat oven to 350 degrees on convection setting. To a roasting dish with high sides, add the potatoes, garlic, olive oil, seasoning, and chili flakes. Toss to coat, cover with foil and place in the oven for 60 minutes.
- Remove the foil and turn the oven to the broil setting. Broil on high for 5-10 minutes. Remove from the oven and add the dill and honey, toss to coat and serve warm.
Thank you so much Chris.