Ina Garten’s Trick for the Best Potatoes Every Single Time

I grew up in Pennsylvania, cleaning my plate on home-cooked meals that stuck to my ribs—and on special occasions, Olive Garden's never-ending soup, salad, and breadsticks; or Chi-Chi's chimichangas. Even as a lifetime member of potatocore, not once has it crossed my mind to roast potatoes in a pot. Spoiler alert: It's so fast and easy, I'm never roasting potatoes any other way again. 

I'm not sure why I thought roasted potatoes were strictly an oven thing, or maybe a go-to for the air fryer, but Ina Garten whips up her one-pot roasted potatoes with dill in a Dutch oven on the stove. 

By my calculations, Ina's never done a fresh herb or potato wrong—and this is yet another effortless, tasty combo. (Can we also use this safe space to admit that even though some of us spent 17,000 years picking out the most gorgeous convection range for our kitchen reno, aren't we all just really searching for a reason not to turn on the oven?) 

How I Make Ina Garten’s One-Pot Roasted Potatoes

You only need a handful of ingredients for Ina's roasted potatoes. 

As soon as the butter hits your hot pot and melts into a bubbly jacuzzi, in go your rinsed fingerling potatoes followed by the salt and pepper. As your kitchen fills with nutty, earthy aromas, you'll come to the peaceful realization that you're cooking emotional support potatoes, and that everyone will love you forever because of it. 

Toss everything together with a spoon, or pull an Ina by popping the lid on your pot, and giving it a good shake to coat the potatoes in the liquid butter and seasoning. While the pot sizzles over low heat for about 20 minutes, chop your fresh dill. (I would make a pun about my favorite herb being the star of the show, but I don't want to make a big "dill" about it.) 

If you're like me and you love a grassy herb, you can probably get away with two tablespoons of fresh dill instead of the one-and-a-half that Ina suggests. 

As your potatoes cook, give the pot a little shake every now and then to keep the bottom potatoes from burning. Just remember that your pot is getting hotter by the minute; I found out the hard way when I blissfully grabbed my Dutch oven without oven mitts for the second shake, and my life flashed before my eyes. 

Once you can stick a small knife into a potato with a little resistance, take the pot off the heat and steam your spuds with the lid on, for 10 minutes. Toss in the dill, don't forget to drizzle your potatoes in the pan juices, and serve them hot.

I served mine family style with a bag of pre-washed spring greens from the store. You could also split them in half, and stuff them with a little sour cream and cheese for a mini baked potato party platter. They also make great leftovers to bulk up breakfasts, salads, and chicken bowls throughout the week (and they're totally snackable straight from the fridge). 

Like Bridget Jones, you'll like these roasted potatoes just as they are. But for those of us who came of age during the height of 1990s Salad Dressing, they would no doubt be the bomb dot com dunked in a bowl of ranch.