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Ukrainian Potatoes – Simple, Flavorful, and Delish

Sometimes the simplest recipes are the best, and these humble Ukrainian Potatoes are just that: simply delicious. This is a super easy side dish to make, and because you’re using baby potatoes, it’s ready in a jiffy. When you want to add serious flavor to a meal, give these tasty taters a try!

Ukrainian potatoes with dill on a white plate.

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I love potatoes, but I grew up eating boiled potatoes, and honestly, there’s nothing worse than a boiled potato. Pass the gravy, please! So, as a professional chef, I set out to find some of the tastiest potato recipes on the planet.

These Ukrainian Potatoes are one of my favorites because they’re packed with flavor but are easy to make. They’re the kind of dish you’d serve with grilled steaks, a pan-fried cutlet, or any other main dish that needs a boost of flavor.

The key to this recipe is to use fresh, raw garlic and minced it as finely as you can. In fact, I use a chef’s trick of grating the garlic on a microplane (just watch your fingers!) because it makes the garlic super-fine.

The bite of the raw garlic is tempered by the heat of the potatoes but still retains plenty of flavor. Paired with the butter and dill, well, I’m sure you’ll love this easy potato side dish as much as I do!

Ukrainian potatoes with dill and garlic on a wooden table.

What you’ll love about  Ukrainian Potatoes


  • It’s a super-easy potato recipe that’s ready in under 15 minutes.
  • They have plenty of flavor but won’t overpower other dishes in your meal.
  • They’re filling, and it’s an affordable side dish. Double it to feed a crowd or if you want leftovers. They’re so good fried in butter the next day!

Ingredients

  • Baby potatoes – You’ll need about 2 pounds of baby potatoes. Trim the ugly spots off them and keep them whole, or cut them in half if they’re larger.
  • Fresh dill – This is a recipe for dill lovers. If you don’t love dill, you won’t like this recipe.
  • Garlic – Fresh garlic. Don’t use jarred minced garlic. It won’t have the same punch of flavor.
  • Cooking oil – Use a flavor-neutral oil like extra virgin olive oil or vegetable oil.
  • Butter – I cook with salted butter. If your butter is unsalted, add a pinch of salt to the butter mixture.
Ingredients for roasted potatoes with dill and garlic.

How to Make Easy Ukrainian Potatoes

  1. Boil the potatoes in salted water until just fork tender, about 10-12 minutes, depending on their size.
  2. Drain the potatoes, and while still steaming hot, toss them with the butter, garlic, and dill.
  3. Serve immediately.

Step By Step Process

Chef Jenn’s Tips

  • Fresh garlic is the key. Mince it as finely as you can, or grate it on a microplane grater.
  • If you have extra dill left over, wash it, lay it on a paper towel to dry, and then pop it in the freezer in a baggie. It’ll keep for 2-3 months, and you can use it in other recipes.
  • Dried dill won’t be good in this recipe; you really do need to use fresh dill.
  • Double the recipe so you’ve got cooked leftover potatoes for another meal. Then, pan-fry them in butter – they’re delicious when they’re golden brown and crispy!

Recommended

Make It A Meal

I love serving this easy vegetarian potato recipe with meaty sides like Smoked Meatballs or a grilled steak. They’re great with sausage and so many other dishes. 

Storage

To keep leftover potatoes fresh and tasty, store them in an airtight container in the refrigerator for up to 3 days. They reheat well in the microwave or on the stovetop with a little added butter to revive their moist texture.

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Ukrainian potatoes with dill on a white plate.
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5 from 53 votes

Ukrainian Potatoes

Garlicky, buttery, and loaded with fresh dill, these easy Ukrainian Potatoes are packed with flavor but are a super easy dish to make!
Course Side Dish
Cuisine European
Keyword gold potatoes, potatoes, sweet potato recipes, ukrainian potatoes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 235kcal
Author Chef Jenn

Ingredients

  • 2 pounds baby potatoes
  • cup chopped fresh dill
  • ¼ cup cooking oil
  • 2 tablespoons butter I cook with salted butter
  • 3 cloves garlic finely minced

Instructions

  • Boil the potatoes in salted water until just fork tender, about 10-12 minutes, depending on their size.
  • Drain the potatoes and while still steaming hot, toss them with the butter, garlic, cooking oil, and dill and serve right away.

Notes

Chef Jenn’s Tips

  • Fresh garlic is the key. Mince it as finely as you can, or grate it on a microplane grater.
  • If you have extra dill left over, wash it, lay it on a paper towel to dry, and then pop it in the freezer in a baggie. It’ll keep for 2-3 months and you can use it in other recipes.
  • Dried dill won’t be good in this recipe; you really do need to use fresh dill.
  • Double the recipe so you’ve got cooked leftover potatoes for another meal. Then, pan-fry them in butter – they’re delicious when they’re golden brown and crispy!

Nutrition

Serving: 1cup | Calories: 235kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 39mg | Potassium: 644mg | Fiber: 3g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 30mg | Calcium: 22mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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