Dilled New Potatoes Recipes

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.

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:

• Wash potatoes and cut in half if larger than bite-sized.
• Peel garlic cloves and slice each clove into 2-3 slices.
• Bring a large pot of salted water to a boil. Add potatoes and garlic.
• Boil until potatoes are tender when poked with a fork, about 12-14 minutes.
• Drain potatoes & garlic well and place in a bowl.
• Stir in butter and dill and season with salt & pepper to taste.

DILLED NEW POTATOES

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes., Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat.

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.

DILLED CREAMED POTATOES

Steps:

• Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
• Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender.
• Drain potatoes, and return to the pot. Pour in the cream, and mix in the onion, garlic, and dill. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring occasionally, until thickened. Season with salt and pepper.

NEW POTATOES WITH DILL BUTTER

Steps:

• Mash butter and 2 tablespoons dill in a small bowl. Season dill butter with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.
• Place potatoes in a large pot. Cover with cold water by 1"; season with salt. Bring to a boil; reduce heat to medium and simmer gently until tender, 10-12 minutes. Drain.
• Transfer hot potatoes to a medium bowl; add dill butter and 1 tablespoon water. Toss, adding water by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper and transfer to a serving bowl. Garnish with more dill and caraway seeds, if desired.

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.

DILLY NEW POTATOES

Steps:

• Slice potatoes thin (about 3/8 inch thick) I use my food processor for this.
• Place a thin layer of sliced potatoes in a 12 x 7 1/2 x 2 inch baking dish.
• Put small dots of butter on top of potatoes followed by the dill and salt.
• Cover with aluminium foil and bake at 425 degrees for 25 minutes or until potatoes are tender.
• After 15 minutes, stir potaotes to enhance flavor.

DILLED NEW RED POTATOES

Steps:

• Bring pot of salted water to a boil.
• Add the potatoes and cook until tender, but not mushy, about 8-10 minutes.
• drain.
• toss with butter and oil, then season with salt and pepper.
• toss with dill.

NEW POTATOES WITH FRESH DILL

Steps:

• Scrub potatoes; do not peel.
• Cook in water to cover in covered pot until tender, but not soft, about 20 minutes. Drain; do not peel; cut in quarters.
• Serve sprinkled with salt and pepper to taste and fresh dill.

DILLED GREEN BEANS AND NEW POTATOES

Steps:

• Heat 2 cups water to boiling in 2-quart saucepan. Add potatoes and green beans. Heat to boiling; reduce heat. Cover and simmer 9 to 11 minutes or until beans are crisp-tender.
• Meanwhile, mix remaining ingredients in small bowl.
• Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture; toss to coat. Serve immediately, or refrigerate until serving.