Potatoes with Dill
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Sides Tender new potatoes sautéed in butter with fresh dill weed, salt, and pepper. A classic, comforting side dish bursting with herbal flavor.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 20 mins | None | 4 Servings |
🔪 Key Equipment
- Pot
- Sauté pan
- Colander
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 to 3 per person | Potatoes | Small uniform sized new potatoes |
| As Needed | Water | Salted, boiling |
| To Taste | Butter | For sautéing |
| To Taste | Salt | None |
| To Taste | Pepper | None |
| Lots | Dill Weed | Chopped fresh |
| For Garnish | Parsley | Chopped |
Instructions
Step 1: Boil and Peel
- Scrub the two or three per person potatoes well and place them in a pot of salted, boiling water.
- Cook them for about 20 minutes until just tender.
- Drain the potatoes and dry them completely in the empty pot for a few moments to remove excess moisture.
- Remove the skins from the potatoes while they are still warm so they peel easily.
Step 2: Sauté and Serve
- Sauté the potatoes briefly in butter with salt and pepper to taste, along with lots of chopped fresh dill weed, until heated through and lightly coated.
- Serve hot, garnished with chopped parsley.
💡 Make-Ahead & Storage: Boiled potatoes can be peeled ahead of time and stored in the refrigerator for up to 2 days before sautéing with butter and dill.
Original Recipe Scan
