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Big Dill Little Potatoes

Prep Time:

10 mins

Cook Time:

40 mins

Servings:

4-6

Flavors Used:

If you love dill, my friends… you’re about to make a big dill out of these little potatoes. These crispy roasted baby potatoes get tossed in bold, all-natural Dan-O’s Dips Dill, roasted until golden, then served with a creamy homemade dill dressing that uses every last bit of that flavor. Make them for game day, serve them as an easy side dish, or level them up by using them as the base for a loaded potato bowl.

Ingredients

For the Dill Potatoes

¾ packet Dan-O’s Dips Dill (reserve remaining ¼ packet)
1 lb petite baby gold potatoes
1–2 tbsp oil (olive or vegetable)

For the Creamy Dill Dressing

¼ packet Dan-O’s Dips Dill (reserved)
1/3 cup mayonnaise
⅓ cup buttermilk

Preparation Instructions

Boil the Potatoes: Bring a pot of salted water to a boil. Add baby gold potatoes and boil for 10–12 minutes, until fork-tender. Drain and let them drip dry.
Season the Potatoes: Place potatoes in a bowl. Add a drizzle of oil and toss to coat. Sprinkle ¾ of the Dill Dip seasoning packet over the potatoes and toss until fully coated. Save the remaining seasoning for the dressing.
Roast Until Crispy: Spread potatoes evenly on a rack or baking sheet. Bake at 400°F for about 25 minutes, until crispy and golden on the outside.
Make the Creamy Dill Dressing: In a bowl, combine mayonnaise, buttermilk, and the reserved Dill Dip seasoning. Whisk until smooth and creamy.
Let potatoes cool slightly (they’re hot!). Serve warm with creamy dill dressing on the side — or drizzle it over the top.