A beautiful side dish for your meals. Serve these baby potatoes with butter and dill next to your favorite grilled meats and salads.
This recipe is good all year round but better when you use new potatoes in the spring or early summer. Versatile, economical, and easy to make, this dish will feed and make your family happy.
What are baby potatoes? Are they the same as new potatoes?
Baby potatoes and new potatoes are not exactly the same, although they are often used interchangeably in recipes.
Baby potatoes can refer to any small potato variety, while new potatoes specifically refer to potatoes that are harvested before they reach full maturity.
New potatoes are harvested while the plant is still flowering, usually in the spring or early summer.
They have delicate, thin skin and a sweet, buttery flavor. They are best when boiled or steamed.
Baby potatoes, on the other hand, can be harvested at any time during the potato plant's growth cycle.
They are small and tender and can be red, white, or yellow. You can easily find them in the grocery store.
Baby potatoes could be different kinds: baby red potatoes, fingerling potatoes, Yukon gold, or baby russet potatoes.
They can be cooked in a variety of ways, such as roasted, boiled, or mashed, and are often served as a side dish.
While new potatoes are a type of baby potato, not all baby potatoes are new potatoes.
The key difference between the two is those new potatoes are specifically harvested early in the season, while baby potatoes can be harvested at any time.
I particularly love the new potatoes in spring or early summer at the Farmer's Market. This is the perfect time when you can bake, fry, steam, or boil them and make wonderful dishes with them.
They are a little bit sweet, less starchy, and mild in taste. When you combine the potatoes with the fresh young dill that doesn't yet have a strong flavor, you obtain a beautiful dish that everyone will love.
Also, cooking them in butter makes a huge difference in taste. The quality of butter is important. I always tell you that you cannot make good food using bad ingredients.
I love this recipe of baby potatoes with butter and dill, as it is one of the oldest recipes I can remember from my childhood.
Growing up overseas, potatoes were one of the main sources of food available, so we ate lots of them all year round. Fried, boiled, cooked in stews and soups, the potatoes were extremely valued in any household.
I am a big fan of potatoes, and they are versatile as either a main dish or side dish. Also, a great source of vitamin B6 and potassium.
I love simple dishes like this one! think about spring, when you can pair them with roasted lamb, for Easter, or in the cold season, for the holidays, with ham. Yum!
Make a Tomato Cucumbers Feta Salad, add fresh radishes to it, and serve them with my favorite recipe Chicken Schnitzel. You will have a great, satisfying meal for the entire family.
What ingredients do you need to make this recipe?
Potatoes: New potatoes or baby potatoes are the way to go in this recipe. Choose potatoes that are small and have the same size so they all cook at the same time and the skin doesn't burst.
Butter: Go for good quality butter. I love Irish butter, but there are so many good brands out there that are great.
Fresh dill: Fresh herbs are always better than dried ones, so I recommend you look for them first. Fresh dill needs to be washed very well, as it collects a lot of sand that needs to be removed.
Rinse it under cold water and pat it dry using a clean kitchen towel or paper towel.
If you are not a fan of dill, replace it with parsley or fresh tarragon.
How to make New/Baby Potatoes With Butter And Dill:
Wash the potatoes, but do not remove the skin. Organic potatoes are better.
Expert tip:
Melt butter in the pan or a Dutch oven and add the small potatoes, salt, and pepper. Toss well.
Cover the pan and continue to cook them on low heat until the potatoes are tender and a fork goes through them.
Note: Once in a while shake the pan to prevent the bottom potatoes from burning.
Chop the dill and add it to the potatoes. Toss well to cover them.
Note: If you don't like dill, you can replace it with chopped parsley.
Serve them hot in a serving bowl and enjoy as a side dish with your favorite meats. You can also skip the meat and serve it with cooked mushrooms, or green beans, next to an awesome salad for a vegetarian meal.
FAQs Recipe:
Leftover potatoes can be transferred to an airtight container and store in the refrigerator for up to 3-4 days.
When you are ready to serve them, reheat them in the microwave or in a pan on the stovetop.
Just make sure to stir them occasionally so that they heat evenly and don't burn.
You can add a teaspoon of butter to refresh them. they will look beautiful on the dinner table.
While you can definitely freeze cooked baby potatoes, I am personally not a fan of it. If you make more potatoes than you can handle, do not add the fresh dill before freezing them. Here is how to freeze them:
- Allow the cooked baby potatoes to cool completely.
- Place the potatoes in a single layer on a baking sheet or tray and place them in the freezer.
- Once the potatoes are frozen, transfer them to an airtight container or freezer bag.
- Label the container or bag with the date and freeze for up to 3 months.
When you are ready to use the frozen potatoes, allow them to thaw in the refrigerator overnight. You can then reheat them in the microwave or on the stovetop, and add the fresh chopped dill at that time.
No, there is no need for that. Just follow the recipe and they will come out delicious.
- Grilled or roasted meats such as chicken, beef, pork, ham or even lamb.
- Seafood dishes such as grilled salmon or cooked fish, shrimp, and even lobster.
The butter and dill flavor pairs well with many different types of cuisine, so feel free to experiment and find the perfect pairing for your taste buds. Think steak dinner, or roast chicken. This is indeed a perfect side dish!
More recipes to love:
Roasted Potatoes With Green Garlic And Dill
How To Roast Carrots In The Oven
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Baby Potatoes With Butter And Dill
Ingredients
- 1 ¼ pounds new or baby potatoes washed but unpeeled
- 2-3 tablespoons unsalted butter
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh dill
Instructions
- Wash the baby or new potatoes but leave them unpeeled. Use organic if possible.
- Melt the butter in a Dutch oven or large heavy-bottomed pot.
- Add the whole potatoes, salt, and pepper, and toss well.
- Cover the pot tightly and cook over low heat for 20 to 30 minutes until the potatoes are just tender when tested with a small knife.
- From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
- Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.
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