Irish-Style Herb-Crusted Potato Rounds with Dill Dip

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy potato rounds topped with a fresh dill and herb cheese spread, perfect for St. Patrick's Day or any festive gathering. This Irish-inspired vegetarian recipe, ready in about 45 minutes, pairs russet potatoes, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 8 Irish cuisine 120 cal/serving

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Ingredients

2 large, peeled and sliced into 1/4-inch rounds russet potatoes
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
4 oz, softened cream cheese
2 tbsp, chopped fresh dill
1 tbsp, chopped fresh chives
1/4 cup sour cream
1/4 cup panko breadcrumbs
1/2 cup (optional, for topping) shredded cheddar cheese

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Instructions

Step 1: Preheat oven to 400°F. Arrange 2 large peeled and sliced russet potatoes (1/4-inch rounds) in a single layer on a baking sheet, then drizzle with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper; toss to coat evenly.
Step 2: Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.
Step 3: While potatoes bake, in a small bowl, combine 4 oz softened cream cheese, 2 tbsp chopped fresh dill, 1 tbsp chopped fresh chives, and 1/4 cup sour cream; mix until smooth and well combined.
Step 4: Once potatoes are done, let them cool for 5 minutes, then spread 2 tbsp of the herb cheese mixture on each potato round.
Step 5: Sprinkle with 1/4 cup panko breadcrumbs and, if using, 1/2 cup shredded cheddar cheese; return to the oven for 3-5 minutes until the breadcrumbs are golden and the cheese is melted.