Preheat oven to 425°.

In a large Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover to a boil over medium-high heat. Cook until tender, about 8 minutes; drain.

In a medium skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet. Add garlic; cook for 1 minute. Add potatoes, and gently toss.

Bake for 10 minutes. Stir in bacon and dill. Sprinkle with salt and pepper to taste.