There is something mighty comforting about a pan of simple potatoes done right, and these oven baked 3-ingredient butter dill potato rounds remind me of the kind of dish Midwestern hostesses have long trusted when company is on the way. With just a few pantry basics and a quick hand at the cutting board, you get crisp edges, tender centers, and that rich buttery finish brightened by dill. It is the sort of no-fuss recipe that feels right at home at a garden party, Sunday supper, or beside a weeknight roast.
Serve these potato rounds alongside baked ham, roast chicken, grilled sausages, or a simple pork chop. They also fit beautifully on an appetizer table with sour cream dip, ranch, or a little lemony yogurt sauce. If you are setting out a spread for guests, a platter of these beside fresh vegetables, deviled eggs, and iced tea makes a mighty fine offering.
Oven Baked 3-Ingredient Butter Dill Potato Rounds
Servings: 4 to 6
Ingredients
1 1/2 pounds Yukon Gold or red potatoes, sliced into thin rounds
Directions
1. Preheat the oven to 425°F. Lightly grease a large baking sheet or line it with parchment paper for easier cleanup.
2. Wash and dry the potatoes, then slice them into thin, even rounds, about 1/8 inch thick, so they bake up crisp and golden.
3. Place the potato rounds in a large bowl, pour the melted butter over them, and toss gently until all the slices are lightly coated. Sprinkle in the chopped dill and toss again to distribute it evenly.
4. Arrange the potato rounds in a single layer on the prepared baking sheet, making sure they are not overlapping too much, so the edges can crisp properly.
5. Bake for 20 to 25 minutes, flipping once halfway through, until the potatoes are tender in the middle and crisp and golden around the edges. Transfer to a platter and serve warm.
Variations & Tips
Use the right potato: Yukon Gold potatoes give you a creamy center with nicely browned edges, while red potatoes hold their shape well. If your potatoes are cut too thick, they will roast more than crisp, so keep those slices nice and thin.
Add a little seasoning: Even though this is a three-ingredient recipe at heart, a pinch of salt and black pepper just before baking can really wake everything up. If you like, a dusting of garlic powder also pairs beautifully with butter and dill.
Make them extra crisp: Do not crowd the pan. If the potato rounds overlap too much, they will steam instead of brown. Two baking sheets are better than one crowded one when cooking for company.
Try a richer finish: For a party platter, you can sprinkle the hot potatoes with a spoonful of extra fresh dill right after baking. That gives them a brighter color and a fresh-from-the-garden look that always catches the eye.
Turn them into a variation platter: If you want a little more flavor without changing the spirit of the dish, divide the pan and add grated Parmesan to half or a light squeeze of lemon over the top before serving. It is an easy way to dress them up for guests while keeping the same simple country charm.
