New Potatoes with Butter & Dill

New Potatoes with Dill Image 1

What you need: measuring spoons/cups, large heavy bottomed sauce pan, cutting board, chef’s knife, colander

Serves: 6

  • 2 bags baby Yukon Gold potatoes (approximately 3lbs)
  • 2 tbs fresh dill (finely chopped)
  • 2 tbs salted butter
  • 2 1/2 tsp salt
  • 1 tsp freshly ground pepper

Fill a large pot with water and add 2 tbs of salt. Place the potatoes in the water (making sure they are all a uniform size). Cook until fork tender, about 15 – 20 minutes. Drain the potatoes and place back in the pot over low heat. Add 2 tbs of butter, the chopped dill, 2 1/2 tsp of salt and 1 tsp of freshly ground pepper. Stir to combine.

Tip: If there are leftovers, you have a great start to potato salad. Once the potatoes are cold (or even refrigerated overnight) simply add a little mayonnaise, mustard and a splash of vinegar.

To Serve: Spoon potatoes onto a plate alongside your favorite beef, chicken or even lobster.

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