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Dill Potato Wedges Recipe

Dill Potato Wedges Recipe

These are my absolute favorites; I've been making them for years! —Jeannie Klugh, Lancaster, Pennsylvania
TOTAL TIME: Prep/Total Time: 15 min. YIELD:4 servings


  • 1 tablespoon olive oil
  • 1 package (20 ounces) refrigerated red potato wedges
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed


  • 1. In a large skillet, heat oil over medium heat. Add potato wedges; sprinkle with salt and pepper. Cook for 10-12 minutes or until tender and golden brown, stirring occasionally. Remove from the heat; sprinkle with cheese and dill. Yield: 4 servings.

Nutritional Facts

3/4 cup: 129 calories, 4g fat (1g saturated fat), 2mg cholesterol, 771mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 4g protein.

Reviews for Dill Potato Wedges

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climbergirl User ID: 6556579 101101
Reviewed Feb. 15, 2013

"These were pretty good. I used regular potatoes, not the pre-cut refrigerated ones. They ended up a little messy. It was hard to keep them from mushing and crumbling while I was cooking them. The flavor was delicious though."

Dianaore User ID: 1737743 175396
Reviewed Jan. 6, 2013

"We used real potatoes not refrigerated potatoes and I think that reds or whites might have been better than just plain regular potatoes. They did taste great thought with the Parmesan cheese and Dill."

valanddansmith User ID: 988113 159384
Reviewed Jan. 16, 2012

"These were pretty good but a little bland for my taste... Would have been better if I'd had fresh dill - dried dill just doesn't cut it... I'd suggest adding some garlic for extra flavor."

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