I love new potatoes, especially when they first come up in spring or early summer to Farmer Markets in Minnesota. This is the perfect time when you can bake, fry, steam or boil them and make wonderful dishes with them. This recipe of new potatoes with dill and butter is one of the oldest recipes I can remember from my childhood. I am a big fan of potatoes, they are versatile and a great source of vitamin B6 and potassium. Growing up overseas, the potatoes were one of the main sources of food available, so we ate lots of them. Fried, boiled, cooked in stews and soups, the potatoes were extremely valued in any household.
The potatoes with dill and butter are great as a side dish. I serve them with salads and meats and they are so delicious! You can also use small potatoes, fingerling or any potato you have around, just cut them bite-size. Make a Tomato Cucumbers Feta Salad, add fresh radishes to it, serve them with my favorite recipe Chicken Schnitzel and you will have a great meal for your family.
HOW TO MAKE THE NEW POTATOES WITH DILL AND BUTTER:
Wash the potatoes, but do not remove the skin. If you do not like them with the skin on, the new potatoes can be rubbed with a tablespoon of coarse salt inside of a kitchen towel. The skin will peel off really easy.
Melt the butter in the pan or the Dutch oven and add the potatoes, salt, and pepper. Toss well.
Cover the pan or the pot and continue to cook them until the potatoes are tender and a fork goes through them. Once in a while shake the pan to prevent the bottom potatoes from burning.
Chop the dill and add it to the potatoes and toss well to cover them.
Serve hot and enjoy!
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- 1¼ pounds new potatoes washed but unpeeled
- 2-3 Tablespoons unsalted butter
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons chopped fresh dill
- Wash the 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. Cut the potatoes into bite size if they are too big.
- 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.