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Ukrainian dill potatoes on a white oval platter on a yellow gingham tablecloth

Ukrainian Dill Potatoes

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  • Author: Alexandra Shytsman
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Ukrainian
  • Diet: Vegan


Garlic dill potatoes are a Ukrainian cuisine staple – wildly delicious, easy to make, just 4 ingredients.


  • About 2 pounds new potatoes, scrubbed
  • 2 teaspoons fine sea salt
  • 1/2 cup finely chopped fresh dill (about 1 small bunch)
  • 3 medium garlic cloves, crushed with a garlic press, grated on a Microplane, or finely minced
  • 1/4 cup unrefined sunflower oil* (see note below)


  1. If your potatoes are about an inch in diameter, leave them whole; if they’re larger, cut them into 1-inch chunks, making sure all the potatoes are roughly the same size (to ensure even cooking).
  2. Place in a pot and add enough water to cover by about 2 inches. Season with salt, cover tightly with a lid, and bring to a boil. Then reduce the heat to low and simmer gently with the lid ajar until the potatoes can be pierced easily with a fork, 12 to 15 minutes, being careful not to overcook them.
  3. Meanwhile, in a large mixing bowl, combine the dill, garlic, and oil.
  4. Drain the potatoes and return to the pot. Let stand for a few minutes so they can dry a bit. Then add to the dill mixture and toss to combine. Taste and season with more salt, if needed. Serve immediately.


You can find unrefined sunflower oil in Eastern European/Ukrainian markets or online. If you can’t find it, use a good quality extra virgin olive oil instead.


  • Serving Size: 1/6 of the recipe
  • Calories: 210