Dill Potatoes Recipes

CREAMED DILL POTATOES

Steps:

• With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently.

GARLIC DILL NEW POTATOES

Steps:

• Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
• In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

PARSLEY-DILL POTATOES

Steps:

• Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.

DILL FINGERLING POTATOES

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. 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.

CREAMY DILL POTATOES

Steps:

• Boil potatoes until almost done, then peel and dice.
• Spread potatoes out evenly into casserole dish.
• Mix together butter, milk and flour and bring to a boil, whisking constantly.
• Cook for 1 minute more, then remove from heat.
• Add mayonnaise and rest of ingredients and mix.
• Pour mixture over potatoes in casserole.
• Sprinkle paprika and additional dill on top, if desired.
• Bake uncovered for 30 minutes.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING

Steps:

• Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
• Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
• After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
• Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
• To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

BOILED POTATOES WITH DILL

Steps:

• Place potatoes in a pot, cover with water; add dill and salt. Bring to a boil, and simmer for 15 minutes or until potatoes are tender.
• Drain potatoes, and discard dill sprigs. Place potatoes in a saucepan; add butter, chopped dill, salt, pepper and cumin. Stir gently to coat potatoes. Serve immediately.

ROASTED DILL POTATOES

Steps:

• Place the potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with garlic, dill, salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until golden brown, stirring every 10 minutes.

DILLED POTATOES

Steps:

• For an attractive touch, use a paring knife to remove a thin band of skin around each potato. Leave the rest of the skin intact.
• Wash the potatoes and place them in a saucepan with water to cover. Add salt, bring to a boil and simmer about 20 minutes or until tender.
• Drain the potatoes and add pepper, butter and parsley or dill. Toss well and serve hot.

CRUNCHY POTATOES WITH DILL & ONIONS

Steps:

• Bring a large pan of salted water to the boil. Add spuds, bring back to the boil, then cook for 3 mins. Drain really well, leave in the colander for 10 mins to steam dry. Toss with the oil, onion and seasoning in a large roasting tin.
• Heat oven to 220C/200C fan/gas 7 and put in the potatoes. Roast for 30 mins, stirring halfway, until golden and crunchy. Stir in the dill and put back in the oven for 5 mins, then serve.

ROASTED DILL POTATOES

Steps:

• Place the sliced potatoes in a 15 X 10 X 1-inch baking pan coated with nonstick cooking spray.
• Drizzle with oil, sprinkle with garlic, dill, salt and pepper.
• Bake, uncovered at 425 degrees for 30 to 35 minutes or until golden brown.

DILL POTATOES

Steps:

• Place the fingerling potatoes in a medium pot, add cool water to cover by 1 inch, and bring to a boil over high heat. Add salt to taste, reduce the heat, and simmer for 10 to 15 minutes, until the potatoes are fork-tender. Remove the pot from the heat and drain off the water. Toss the potatoes well with the butter and the chopped dill, melting the butter. Season with additional salt to taste, and serve.