Go Back
–+ servings
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings
Calories 290 kcal

Ingredients
 

  • 2.2 lb new potatoes scrubbed and left whole
  • 3 tablespoons vegetable oil
  • 1 teaspoon fine salt
  • 1 small bunch fresh dill finely chopped
  • 7 cloves garlic peeled

Instructions
 

  • Pour 3 tablespoons of oil into a small bowl.
    Small glass bowl filled with vegetable oil on a wooden table
  • Add 1 teaspoon of salt to the oil and whisk or stir to combine.
    Spoon stirring oil and salt together in a small bowl
  • Line a large baking tray with parchment paper, add the scrubbed whole new potatoes with their skins on, then brush them all over with the oil and salt mixture on both sides. Bake in a preheated oven at 350°F (180°C) for 35–40 minutes, until golden and tender inside.
    Baking tray lined with parchment paper, covered with whole new potatoes brushed with oil
  • Meanwhile, finely chop the fresh dill.
    Fresh dill being finely chopped on a cutting board with a chef’s knife
  • Peel the garlic cloves.
    Several garlic cloves being peeled on a kitchen board
  • Turn the garlic into a simple garlic sauce by crushing it into a paste and mixing it with a little salt and water (and a drizzle of oil if you like), until creamy and pourable.
    Small bowl with creamy garlic sauce and a spoon beside it
  • Once the potatoes are roasted, drizzle or brush them with the garlic sauce and sprinkle generously with the chopped dill, then serve immediately while hot.
    Roasted new potatoes on a plate topped with garlic sauce and fresh dill

Notes

  1. Use potatoes that are similar in size so they roast evenly and are all tender at the same time.
  2. Do not skip scrubbing the skins well; the potatoes are baked with the skin on for extra flavor and texture.
  3. Fine salt mixes more evenly into the oil, helping every potato get properly seasoned.
  4. Adjust the amount of garlic in the sauce to your taste if you prefer a softer or stronger flavor.
  5. Add the fresh dill at the end so its color stays bright and the aroma remains fresh and vibrant.
  6. Serve the potatoes hot for the best texture, but leftovers can be gently reheated in the oven the next day.

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 597mg | Potassium: 1073mg | Fiber: 6g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 51mg | Calcium: 40mg | Iron: 2mg
Tried this recipe?Let us know how it was!