A beautiful side dish for your meals. Serve the new potatoes with dill and butter next to your favorite grilled meats and salads.
This recipe is good all year round but better when these new potatoes are in season. Versatile, economical, and easy to make, this dish will feed and make your family happy.
New Potatoes With Dill And Butter
I love new potatoes, especially when they first come out 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.
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.
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, and 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 all year round. 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, so they cook evenly.
HOW TO MAKE THE RECIPE:
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 a kitchen towel. The skin will peel off really easily.
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. Toss well to cover them.
Note: If you don’t like dill, you can replace it with chopped parsley.
Serve hot and enjoy as a side dish with your favorite meats. You can also skip the meat and serve it with cooked mushrooms, next to an awesome salad for a vegetarian meal.
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- 1 1/4 lb new potatoes washed but unpeeled
- 2-3 Tablespoons unsalted butter
- 1 teaspoon salt
- 1/4 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-sized 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.
Amount Per Serving: Calories: 209Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 544mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 4g