Crunchy potatoes with dill & onions

Crunchy potatoes with dill & onions

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(3 ratings)

Prep: 20 mins Cook: 40 mins


Serves 6
Roasties packed with flavour, and they're good for you too... try them with slow-roast lamb

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal244
  • fat6g
  • saturates1g
  • carbs45g
  • sugars3g
  • fibre4g
  • protein6g
  • salt0.05g
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  • 1½ kg Desirée potatoes, cut into roughly 1in chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, as thinly sliced as you can



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • small bunch dill, roughly chopped


  1. Bring a large pan of salted water to the boil. Add spuds, bring back to the boil, then cook for 3 mins. Drain really well, leave in the colander for 10 mins to steam dry. Toss with the oil, onion and seasoning in a large roasting tin.

  2. Heat oven to 220C/200C fan/gas 7 and put in the potatoes. Roast for 30 mins, stirring halfway, until golden and crunchy. Stir in the dill and put back in the oven for 5 mins, then serve.

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Comments (2)

swnydon45's picture

Wonderful meal with the citrus lamb and pomegranate salad, couldn't ask for better

unknownsock's picture

Very good, like mash with a crisp skin, well worth trying.

Questions (3)

glenyst's picture

At what point do you add the onions?

goodfoodteam's picture

Hi there, the onions go in with the potatoes at the end of step 1.

maggiebleksley's picture

Am I right in assuming the potatoes should be peeled before boiling?

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