Tossed with fresh herbs these dill potatoes make a bright, classic side. Add blanched asparagus and peas for a colorful, seasonal spring variation.
🌿 Dill Potatoes (Easy Stovetop Recipe)
Simple and unfussy, dill potatoes are a classic side dish that pairs just as easily with weeknight dinners as they do with spring gatherings.
In this version, baby potatoes are gently simmered until just fork-tender, then coated in a vibrant dill and parsley oil flavored with garlic and a hint of lemon zest. The result is light yet full of flavor.
They’re lovely served warm straight from the pot, but just as good at room temperature, making them an easy make-ahead side for entertaining.
For a more seasonal twist, fold in blanched asparagus and sweet peas, turning them into a colorful spring dill potatoes dish.
For more simple dishes highlighting fresh seasonal produce, browse my spring vegetable recipes.
🥔 Why You’ll Love This Recipe
- Simple, whole-food ingredients
- Fresh, bright flavors with dill and a hint of lemon
- Naturally dairy-free and vegan
- Easy to adapt with seasonal vegetables
- Ready in about 20 minutes
🌿 What Are Dill Potatoes?
Dill potatoes are a classic side dish made with tender boiled potatoes tossed with fresh dill and butter or oil. They’re especially popular in Northern and Eastern European cooking, where dill is often paired with young spring potatoes. This version keeps things light by using olive oil instead of butter and adding lemon zest for brightness, creating a fresh and modern take on traditional dill potatoes.
🛒 Ingredients for Dill Potatoes
For the Potatoes
- Baby potatoes – Thin-skinned baby potatoes or new potatoes work best. Halve larger ones if needed.
- Sea salt – Essential for proper seasoning.
For the Dill Oil
- Fresh dill – The star of the dish; use fresh for the brightest flavor.
- Flat-leaf parsley – Adds balance and freshness.
- Garlic – Just enough to gently perfume the oil.
- Lemon zest – Adds freshness without overpowering acidity.
- Extra virgin olive oil – Use a good-quality oil since the flavor comes through.
Optional Spring Add-Ins 🌱
- Asparagus, cut into 1-inch pieces – Adds a seasonal touch.
- Frozen peas – Brings sweetness and color.
Tip: Keep the vegetables optional if you want a more classic side.
👩🍳 How to Make the Baby Dill Potatoes (Stovetop Method)
- Simmer the potatoes. Place potatoes in a pot, cover with cold water, salt generously, and bring to a boil. Reduce to a simmer and cook until fork-tender, about 8–10 minutes.
- Make the dill oil. Blend dill, parsley, garlic, lemon zest, salt, and olive oil until smooth and vibrant green.
- Toss while warm. Drain the potatoes and transfer to a large bowl. Spoon the dill oil over the warm potatoes and gently toss to coat.
Serve warm or at room temperature.
🌸 Optional: Add Spring Vegetables
For a more substantial vegetable side:
- Blanch asparagus and peas for 1–2 minutes at the end of the cooking time along with the potatoes.
- Toss with the herb oil before serving.
This variation transforms the dish into a colorful spring side perfect for Easter or brunch tables.
✨ Tips for the Best Dill Potatoes
- Don’t overcook. You want tender, not crumbly.
- Salt the water well. Potatoes absorb seasoning as they cook.
- Dress while warm. Warm potatoes soak up the herb oil more effectively.
- Use fresh dill. Dried dill won’t give the same vibrant flavor.
🍽 What to Serve with these Potatoes
These lemon dill potatoes pair beautifully with:
- Roasted or grilled mains
- Simple green salads
- Grilled vegetables
They’re also lovely as part of a brunch spread.
❓ Frequently Asked Questions About Dill Potatoes
Can I use dried dill instead of fresh?
Fresh dill is strongly recommended for the best flavor.
Should I peel the potatoes?
No, baby potatoes have thin, delicate skins that add texture and nutrients.
Can I make dill potatoes ahead of time?
Yes. They can be made ahead and served at room temperature. If refrigerating, allow them to come to room temperature before serving for best flavor.
What type of potatoes work best?
Baby potatoes, new potatoes, or fingerling all work well. Avoid starchy potatoes like russets, which can fall apart when boiled.
Can I make this recipe dairy-free?
It already is! This version uses olive oil instead of butter.
🌿 A Simple Side That Lets the Ingredients Shine
Tender potatoes, fresh dill, and a hint of lemon make these dill potatoes an easy and flavorful side. Serve them classic, or mix in spring vegetables to create a colorful, seasonal addition to your table. Whether it’s a weeknight dinner or a special gathering, this simple, fresh side is sure to brighten any meal.
More Spring Sides:
Dill Potatoes
Loaded with fresh flavor these dill potatoes are a simple spring side that’s perfect any day of the week.
Ingredients
- 1 lb/453g baby potatoes, scrubbed
- ½ bunch of asparagus, woody ends removed and cut into 1-inch pieces
- 1 cup/170g frozen peas
- 2 Tablespoons fresh dill leaves
- 2 Tablespoons flat leaf parsley leaves
- 1 small garlic clove
- The zest of half a lemon
- ¼ teaspoon fine sea salt
- 3 Tablespoons/45ml extra virgin olive oil
Instructions
- Place potatoes in a medium pot, cover with cold water and bring to a boil over high heat. Salt water, reduce to a simmer and cook until potatoes are fork tender (about 8- 10 minutes).
- Meanwhile make the dill oil. Put the dill, parsley, garlic, lemon zest and salt in small food processor and pulse until coarsely chopped. Add the olive oil and process again until smooth, scraping down the sides as needed.
- Once the potatoes are cooked use a strainer to remove them and place them in a large bowl with the dill oil.
- Bring cooking water back to a boil and add the asparagus and blanch for 1-2 minutes (until asparagus turns bright green) and drain.
- Add asparagus and peas to the bowl with the potatoes and gently toss together with the dill oil. Serve warm or at room temperature.
Notes
Variations:
Omit asparagus and/or peas or replace with vegetables of choice like green beans or broccolini. Use fingerling potatoes instead of new or baby potatoes.
Storage:
Store in an airtight container in the fridge. Leftovers can be served cold.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Paleo, Egg-Free, Dairy-Free, Nut-Free, No Refined Sugar
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 265Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 176mgCarbohydrates: 31gFiber: 5gSugar: 4gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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