Boiled new potatoes with dill and butter
A classic and flavorful side dish featuring tender new potatoes tossed with fresh dill and melted butter.
Instructions
- 1
- 2
Boil the New Potatoes
- Place the new potatoes in a pot and cover them with cold water.
- Add a generous pinch of salt to the water and bring it to a boil over medium-high heat.
- Simmer the potatoes for about 15-20 minutes or until they are fork-tender. Drain the potatoes and set aside.
- Boil the New Potatoes
- Place the new potatoes in a pot and cover them with cold water.
- Add a generous pinch of salt to the water and bring it to a boil over medium-high heat.
- Simmer the potatoes for about 15-20 minutes or until they are fork-tender. Drain the potatoes and set aside.
- Toss with Butter and Dill
- In a large bowl, toss the boiled new potatoes with melted butter until they are evenly coated.
- Add freshly chopped dill to the potatoes and toss again to distribute the dill evenly.
- Voila!
- Transfer the boiled new potatoes to a serving dish.
- Garnish with additional fresh dill leaves for a burst of flavor and visual appeal.
- Serve hot as a delightful side dish, complementing a variety of main courses.
Recipe notes
- New potatoes work best for this recipe due to their thin skins and creamy texture. You can use baby red or baby Yukon gold potatoes.
- Feel free to use salted butter if you prefer, adjusting the added salt accordingly. You can also use olive oil for a different flavor profile.
- Using fresh dill enhances the flavor of the dish. If unavailable, you can use dried dill, but reduce the quantity as dried herbs are more concentrated.
- Add minced garlic or a squeeze of lemon juice for additional flavor variations.
- Leftovers can be refrigerated and reheated, but the texture may change slightly. Enjoy them fresh for the best taste and texture.
Ingredients
Scaled from 1 serving
Measurement system
- 225 grams new potatoes, washed and halved
- 1½ tablespoons unsalted butter, melted
- 1 tablespoon fresh dill, chopped
- Pinch of salt, to taste