Dill Potatoes

Dill Potatoes – An interesting flavour for your potatoes

Dill potatoes is a potato recipe flavoured with fresh dill leaves sauteed in butter and garlic and finished with a drizzle of lemon.

Dill Potatoes

Potatoes are a universally loved vegetable, and dill is an herb available in most parts of the world. This dish is easy to prepare and goes well with rice and dal or you can serve them as an appetizer too.

Dill potatoes are famous in Scandinavian countries, Eastern Europe, Ukraine and Russia, as dill came to these countries from the northern African-southwest Asian part almost millennia ago. Similarly, dill found a way into the kitchens of South India and since then has been a staple in many dishes in Karnataka.

Dill Potatoes

Fresh dill finds its stage in almost every dish in Karnataka, from Akki rotti, Dosa, dal, Idlis and Vadas. Its unique flavour of fresh and peppery and the powerful aroma while cooking and eating make dill either a highly loved or loathed herb amongst many people.

I have always loved dill and try to use it twice or thrice a month in various recipes.

How to make Dill potatoes?

Pluck the thin tendrils of leaves and collect them all for a wash. They are pretty easy to pick and break off easily from the stem. Once all the little leaves are collected, wash them and let them air dry on a towel. Once partially dry, chop them up finely and keep them aside.

You can use regular potatoes or baby potatoes – wash them thoroughly so that we can use the potatoes with the skin on.

If you are going to boil the potatoes, halve them and boil them until they are cooked but firm. If you are pressure cooking the potatoes, allow for two whistles in the cooker and allow them to cool naturally.

Remove from the hot water and dunk in cold water to stop cooking.

Chop the potatoes along with the skin into small pieces or any size you choose and keep them aside. Chop or mince garlic into small pieces and keep aside.

To a pan on medium flame, add about ten gms of butter. Once the butter has melted, add the chopped garlic and saute for a minute. Add the chopped dill leaves to the pan and cook it on a low flame.

Add some salt and pepper seasoning and cook down the leaves – it takes less than 2 minutes for the dill leaves to cook.

Once the leaves cook, add the chopped potatoes and mix them well once the leaves cook until the dill leaves are coated well on the potatoes. If the potatoes are slightly dry, drizzle a tablespoon of olive oil into the pan.

If you wish, you could roast the potatoes until golden.

Pairings suggestions

Dill potatoes go great with any form of rice or roti. We usually eat dill potatoes with rice and dal. You can even serve it as an appetizer if you are hosting a party.

Dill potatoes are served with grilled or roasted meat in European countries. You can make it vegan by using olive oil instead of butter.

How to store Dill Potatoes

Dill potatoes are best served hot and fresh off the stove. They store well in the fridge in an air-tight container for a day or two.

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Dill Potatoes

Dill Potatoes

Dill potatoes sauteed in butter and garlic and finished with a drizzle of lemon.
5 from 1 vote
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Global
Servings 3 people


  • ½ Kg Potatoes or Baby Potatoes washed
  • 10 gm Unsalted butter
  • 3 cloves Garlic minced or finely chopped
  • 1 tbsp Olive Oil
  • Salt and Pepper as required for taste
  • Lemon (optional)


  • Rinse the potatoes and halve them.
  • Pressure cook the potatoes for 2 whistles and allow the pressure to release naturally.
    If you are boiling the potatoes, add the halved potatoes to a pot of boiling water and cook for 7-8 minutes or until they are soft but not mushy.
  • Drain the potatoes once they are cooked and add them to a bowl of cold water to stop the cooking.
    Chop the potatoes to a size of your choosing.
  • In a large skillet, add some butter and allow to melt on a low-medium flame.
  • Add the minced garlic to the butter and saute for a minute.
  • Add the chopped dill leaves to the pan. Add salt and pepper and allow the dill leaves to cook.
  • Once the leaves are cooked, add the chopped potatoes and mix until the dill is coated well on the pieces of potatoes.
  • If you want, roast the potatoes until golden. Drizzle a little lemon on top the potatoes and turn off the flame.
  • Your Dill Potatoes are ready!
Keyword Dill Potatoes, Potatoes with fresh dill

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