Baby Potatoes with Dill

The best early-season potato recipe


prep 0:20      



4 cups baby potatoes, washed thoroughly, with skins on
1 tbsp. freshly chopped dill
1 tbsp. butter
1 tsp. kosher salt
1 tsp. fresh ground black pepper


Check potatoes for blemishes, and cut off or separate out.
Rinse potatoes even if pre-washed.
If potatoes are bigger than 1.5 inches in diameter, halve them.
Place potatoes in a 4 qt. pot and add water until 1 inch above potatoes.
Bring to boil on high heat, then reduce to simmer
Simmer for 15-16 minutes. This is important, as 14 minutes will result in them still hard, and 18 minutes will cause them to be over done and break-up.

Remove from heat, and drain water. Keep the potatoes in the pot, or put them back in if using a strainer. With the lid off, put pot with potatoes back on low heat, to boil off any remaining water off the pot and potatoes. They should be completely dry on the surface. About 1-2 minutes.
Add remaining ingredients and place lid on pot.
Wait 3-5 minutes until butter is melted and while holding the lid on the pot, rotate and twist the pot to coat the potatoes in the butter, dill and seasonings. Don't use a spoon as it will break up or rough up the potato skins.
Let potatoes rest for 5 minutes to absorb the flavours.
Serve hot

Author's Comments

My mom's recipe. Always tasty. With anything - steak, pork, fish, chicken.
My favourite is served with steamed broccoli and roast pork.

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