Potatoes With Capers And Dill 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.

POTATOES WITH CAPERS AND DILL

Steps:

• Boil the potatoes in their skins in salted water until tender.
• While the potatoes are cooking, make the dressing. In a small bowl mix together the oil, lemon juice, orange juice, onion, parsley, dill, capers, salt, and pepper. Let sit at room temperature.
• Drain the potatoes, cool briefly, skin, then cut in slices about 1/8 inch thick.
• Arrange in layers in a serving dish, pouring some of the dressing over each layer and sprinkling with salt.
• Marinate for several hours at room temperature, carefully turning occasionally with a metal spatula.
• Serve at room temperature, decorated with a sprig of dill.
• [May be prepared ahead]

ROASTED POTATOES WITH DILL

Steps:

• Preheat oven to 425 degrees F.
• In a baking pan toss together potatoes, oil, and salt, and roast in middle of oven, stirring occasionally, until potatoes are golden, about 25 minutes. Toss with dill.

MUSTARD-DILL ROASTED FINGERLING POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place fingerling potatoes in a large bowl. Whisk oil, mustard, dill, salt, and black pepper together in a measuring cup until well blended. Pour over potatoes and stir until evenly coated. Spread potatoes in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Turn potatoes and cook until potatoes are golden and crispy, about 10 more minutes.

POTATO SALAD WITH SOUR CREAM AND DILL

Steps:

• Cut potatoes into small bite size chunks and place in a medium saucepan.
• Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink of cold water and cool potatoes quickly.
• Dice celery and eggs and add to potatoes.
• In a separate bowl, mix remaining ingredients well and then add to potato mixture and mix gently until potatoes are coated.

POTATO SALAD WITH CAPERS AND ANCHOVIES

Steps:

• Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
• While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
• When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
• Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.