Hot Dilled Potatoes Recipes

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.

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.

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.

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.

DILLED POTATOES VINAIGRETTE

Steps:

• Cut the potatoes lengthwise into fourths and in a steamer set over boiling water steam them, covered, for 7 to 10 minutes, or until they are just tender. In a bowl whisk together the mustard, the vinegar, the vermouth, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the potatoes while they are still warm to the dressing and toss them gently with the dressing, the dill, and pepper to taste until they are coated well. Let the potato mixture stand, tossing it occasionally, for 30 minutes and serve it at room temperature. The potato mixture may be made 1 day in advance and kept covered and chilled. Let the potato mixture return to room temperature before serving.

WHY-HE-MARRIED-ME DILLED POTATOES

Steps:

• Ingredients note: If you have larger potatoes, cut them in half or quarters before cooking. The tiny bite sized ones are best.
• In a medium saucepan (big enough to hold the potatoes and has a lid), heat the olive oil and butter (1 tbl). Add the onions, garlic, and and stir.
• Toss the potatoes in the salt (1/2 tsp). This works best if the potatoes are damp.
• Add the stock and then the potatoes. DO NOT STIR, and try not to knock the salt off the potatoes. Leave the onions on the bottom. Bring the stock to a simmer and turn down heat to lowest setting. Cover.
• Leave it alone for 30-45 minutes. The onions are caramelizing on the bottom of the pan, and the potatoes are steaming.
• After 30-45 minutes, the potatoes should be fork tender. Take the pot over to the stove and carefully drain out most of the cooking liquid. Not all of it, leave about 1/4 cup in the bottom of the pan.
• If you cooked whole potatoes, prick some of them with a fork and mash a few. If you cut them in half, you can skip this step.
• While the potatoes are still hot, add the remaining tablespoon of butter, the pepper, and the remaining salt. Toss gently to combine. Add the sour cream and fresh dill.
• Garnish with additional dill and cracked black pepper. Add crisp bacon if you are trying to get a man's attention.
• This makes great leftovers. It is better the next day. I like it cold like a potato salad.

WARM DILL POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain and set aside., In a large skillet, melt butter; stir in the flour, salt, dill and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. , Remove from the heat. Stir in mayonnaise and onion. Add potatoes; toss gently to coat. Sprinkle with paprika.

PARSLEYED OR DILLED POTATOES

Steps:

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

HOT DILLED POTATOES

Steps:

• In large pot of boiling water, cook potatoes whole until just tender. Test with a fork after 15 minutes. Fork should slide in with little resistance. Do not overcook!
• When potatoes are done, place in oven-proof casserole dish.
• Melt butter in saucepan. Add flour and stir in milk. Over medium heat, cook until thickened, stirring constantly.
• Add remaining ingredients and stir well.
• Pour sauce over potatoes and bake at 375 degrees for 15-20 minutes or until hot and bubbly.