My mom tosses this 3 ingredient dish together for spring dinners and the flavor is absolutely unreal

This oven baked 3-ingredient dill roasted potatoes recipe is the kind of dish my mom still tosses together on busy spring evenings. It’s as simple as it sounds: just potatoes, fresh dill, and good olive oil, yet the flavor is surprisingly complex—bright, herbaceous, and deeply savory from the high-heat roast. Dill has long roots in Central and Eastern European cooking, where it’s paired with potatoes and other cool-weather vegetables, so this combination feels both familiar and timeless. The wedges roast up golden and crisp at the edges, tender inside, then get showered with a generous handful of fresh dill right in the serving bowl, just like she’s done for years.

Serve these dill roasted potatoes warm, straight from the oven, alongside simple spring mains like roast chicken, seared salmon, or grilled pork chops. They’re also excellent with anything off the grill—think marinated flank steak or veggie skewers—and they hold up well on a buffet table. A crisp green salad with lemony vinaigrette or a platter of steamed asparagus balances the richness nicely. If you enjoy dipping sauces, plain Greek yogurt or sour cream with a squeeze of lemon makes a natural partner for the herby, crispy wedges.

Servings: 4

2 pounds small waxy potatoes (Yukon Gold or red potatoes), scrubbed and dried

Preheat your oven to 425°F (220°C). Place a large, heavy baking sheet on the middle rack while the oven heats so it gets hot; this helps the potatoes crisp.

Cut the scrubbed, dried potatoes into evenly sized wedges: halve each potato lengthwise, then cut each half into 3–4 wedges, depending on size. Aim for roughly the same thickness so they roast at the same rate.

In a large mixing bowl, toss the potato wedges with the olive oil and about half of the chopped fresh dill. Season generously with kosher salt and freshly ground black pepper if you use them in your kitchen, and toss again until every wedge is lightly coated and the dill is evenly distributed.

Carefully remove the hot baking sheet from the oven. Spread the potatoes out in a single layer, cut sides down, with a little space between each wedge so they roast instead of steam.

Roast for 20 minutes without stirring, then check the undersides. When they are starting to turn golden, use a thin spatula to flip the wedges. Return to the oven and roast for another 15–20 minutes, or until the potatoes are deeply golden and crisp on the edges and tender in the center when pierced with a fork.

Transfer the hot potatoes to a large serving bowl. Immediately sprinkle over most of the remaining fresh dill and toss gently so the dill clings to the hot, crisp surfaces. Taste and adjust seasoning with a pinch more salt or pepper if you like.

Scatter the last bit of dill over the top for a fresh, vibrant look and serve the potatoes right away while the edges are still crisp and the centers are soft and steamy.

For a slightly different texture, you can use baby potatoes and halve them instead of cutting wedges; the process and timing are similar, though very small potatoes may roast a few minutes faster. If you prefer a more pronounced dill flavor, reserve all of the dill for the end and toss it in only after roasting; this keeps the herb brighter and more aromatic. Conversely, if you like a more mellow, infused flavor, use two-thirds of the dill before roasting and the rest after. While the base recipe is just potatoes, dill, and olive oil, you can introduce subtle complexity with pantry staples: a small pinch of garlic powder or onion powder tossed with the potatoes before roasting, or a squeeze of lemon over the finished dish to sharpen the flavors. For a heartier side, serve the roasted wedges over a bed of lightly dressed arugula so the warm potatoes soften the greens. Food safety notes: Always scrub potatoes well under cool running water to remove dirt before cooking, and trim away any green spots or large sprouts, as they can be bitter. Dry the potatoes thoroughly so they roast instead of steaming on the pan. Handle the preheated baking sheet carefully, using thick oven mitts, and turn the pan so the hot side is away from you when adding the potatoes to avoid steam burns. Leftover potatoes should be cooled to room temperature within two hours, then stored in a shallow, covered container in the refrigerator and eaten within 3–4 days; reheat on a hot baking sheet to re-crisp the edges.