Dilly Baked Potatoes
Juicy baked potatoes with onion, dill, and butter deliver comforting, flavorful bites perfect for family dinners or casual gatherings. Simple, hearty, and satisfying.
Ingredients
Instructions
- Scrub the potatoes thoroughly.
- Slice each potato into 3 or 4 slices.
- Place a 1/4-inch slice of onion between each potato slice.
- Place each potato and onion on double thickness of heavy-duty aluminum foil.
- Sprinkle with salt, pepper, and dill weed.
- Dot with butter.
- Wrap tightly in the foil.
- Place in a 400°F oven and bake for 1 1/2 hours.
- Turn the potatoes once or twice during cooking.
Tips & Substitutions
For best results, choose waxy potatoes like Yukon Gold for a creamy texture. If you don't have dill weed, fresh dill or even thyme can be great substitutes. Ensure the potato slices are evenly cut for consistent cooking. For added flavor, consider adding garlic powder or cheese before wrapping them in foil. This recipe pairs beautifully with American recipes like grilled meats.
Serving Suggestions
These dilly baked potatoes make a wonderful side dish for barbecued meats or roasted chicken. Serve them alongside a fresh salad or a creamy dip for a complete meal. For a festive touch, consider pairing them with a slice of Glory Cake With Paradise Icing for dessert, creating a delightful contrast of flavors and textures.
Storage & Reheating
Store leftover baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 15-20 minutes or until heated through. Alternatively, you can microwave them on medium power for 3-5 minutes, ensuring they remain moist by covering them with a damp paper towel.
Nutrition & Diet Analysis (per serving)
Each serving of Dilly Baked Potatoes contains roughly 502 calories, with 7g protein, 69g carbohydrates, and 22g fat. It is an excellent source of vitamin C (46% of the Daily Value), potassium (38% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of protein. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Yes, while waxy potatoes provide the best texture, you can use russet or red potatoes as well. Just be aware that cooking times may vary slightly. Ensure they are cut evenly for even cooking, and adjust your baking time if needed.
What can I do if I don't have aluminum foil?
If you don't have aluminum foil, you can use a baking dish covered with a lid or parchment paper. Just make sure to seal it well to keep the moisture in during baking. Cooking times may remain the same, but check for doneness as ovens can vary.
Can I prepare these potatoes ahead of time?
Yes, you can slice and season the potatoes a few hours in advance. Store them in the refrigerator in a covered container to prevent browning. When ready to bake, follow the instructions to wrap them in foil and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).