Best 9 New Potatoes In Lemon Dill Sauce Recipes

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Welcome to a delightful exploration of the culinary world, where we embark on a journey to create a delectable dish that will tantalize your taste buds and leave you craving for more. Our focus: the humble yet extraordinary "new potatoes in lemon dill sauce". This scrumptious dish is a perfect blend of flavors, textures, and aromas that will elevate your dining experience to new heights. With the perfect balance of zesty lemon, aromatic dill, and tender potatoes, this recipe promises an unforgettable culinary adventure. So, gather your ingredients, prepare your cooking gear, and let's embark on a culinary journey that will leave you utterly satisfied.

Let's cook with our recipes!

NEW POTATOES IN LEMON-DILL SAUCE



New Potatoes in Lemon-Dill Sauce image

The recipe was passed down from some of my Ukrainian relatives. I love using the fresh dill from my garden to make the sauce.-Dannealle Misson, Pembina, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 8

12 small red potatoes (1 pound)
2 fresh dill sprigs
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
2 tablespoons snipped fresh dill
1 tablespoon lemon juice
1/8 teaspoon salt

Steps:

  • Place potatoes and dill sprigs in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Transfer potatoes to a serving bowl; keep warm. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add cream and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the snipped dill, lemon juice and salt; pour over potatoes and toss to coat.

Nutrition Facts : Calories 180 calories, Fat 9g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

LEMON DILL SAUCE



Lemon Dill Sauce image

Provided by Food Network

Categories     side-dish

Time 25m

Number Of Ingredients 17

1/2 cup minced shallots
1 teaspoon minced garlic
1/2 cup dry white wine
Juice of one lemon
1/4 cup chopped fresh dill
1 teaspoon Dijon mustard
1/2 cup heavy cream
5 tablespoons unsalted butter, cubed
Salt and pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • about 2/3 cup

GREEK ROAST CHICKEN WITH LEMON-DILL POTATOES



Greek Roast Chicken with Lemon-Dill Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
8 small skin-on, bone-in chicken thighs (2 1/2 to 2 3/4 pounds)
Kosher salt and freshly ground pepper
1/2 cup pitted green olives, lightly smashed
4 cloves garlic, roughly chopped
1 teaspoon dried oregano
1/2 cup low-sodium chicken broth
1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
1 pound new potatoes, halved if large
1/4 cup chopped fresh dill
4 ounces feta cheese, crumbled

Steps:

  • Preheat the oven to 450˚ F. Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper and lay skin-side down in the skillet. Cook until the skin is well browned, 8 to 10 minutes. Transfer skin-side up to a plate. Pour off all but about 1 tablespoon drippings into a small bowl and reserve.
  • Add the olives, garlic and oregano to the skillet and cook until the garlic is softened, about 2 minutes. Pour in the chicken broth and 1 tablespoon lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and roast until the chicken is no longer pink near the bone, 12 to 15 minutes.
  • Meanwhile, put the potatoes in a medium saucepan and cover with cold water; add a few big pinches of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes. Drain and return to the pan. Add 1 tablespoon of the reserved chicken drippings, the lemon zest, half the dill and a big pinch each of salt and pepper and toss.
  • Divide the chicken and potatoes among plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet; season with salt and pepper, then stir in the remaining dill and spoon over the chicken and potatoes. Top with the feta.

NEW POTATOES IN DILL CREAM SAUCE



New Potatoes in Dill Cream Sauce image

Tender red potato chunks are mixed in a creamy chive and onion sauce with chopped bell peppers and fresh dill.

Provided by Allrecipes Member

Time 30m

Yield 16

Number Of Ingredients 5

1 ½ pounds new red potatoes, quartered
1 (250 g) tub PHILADELPHIA Chive & Onion Cream Cheese Product
¼ cup milk
1 green bell pepper, chopped
3 tablespoons chopped fresh dill

Steps:

  • Place potatoes in large saucepan. Add enough water to cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium; simmer 15 min. or until potatoes are tender. Drain.
  • Meanwhile, mix cream cheese product, milk and pepper in large microwaveable bowl. Microwave on HIGH 40 to 50 sec. or until cream cheese is melted; stir until well blended. Stir in dill.
  • Add potatoes; toss to coat.

Nutrition Facts : Calories 78.3 calories, Carbohydrate 9.3 g, Cholesterol 10.7 mg, Fat 4.3 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 86.8 mg, Sugar 1.3 g

LEMON-BUTTER NEW POTATOES



Lemon-Butter New Potatoes image

With an abundance of potatoes in our garden each summer, I often make this easy recipe. We love the combination of parsley and spices, and the lemony butter sauce. They make a great accompaniment to grilled fish. -Sandra McKenzie, Braham, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

12 small red potatoes
1/3 cup butter, cubed
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon grated lemon zest
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons minced fresh parsley

Steps:

  • Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.

Nutrition Facts : Calories 238 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 707mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

GARLIC DILL NEW POTATOES



Garlic Dill New Potatoes image

Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.

Provided by kelcampbell

Categories     Side Dish     Potato Side Dish Recipes

Time 20m

Yield 5

Number Of Ingredients 5

8 medium red potatoes, cubed
3 tablespoons butter, melted
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
¼ teaspoon salt

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.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 62.1 g, Cholesterol 18.3 mg, Fat 7.2 g, Fiber 5.6 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 178.3 mg, Sugar 3.1 g

NEW POTATOES IN CREAMY DILL SAUCE



New Potatoes in Creamy Dill Sauce image

Make and share this New Potatoes in Creamy Dill Sauce recipe from Food.com.

Provided by carolinafan

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

1 1/2 lbs tiny new potatoes, quartered
1/2 cup water
1/2 cup chive & onion cream cheese
1/2 cup milk
1/2 teaspoon dill weed

Steps:

  • Microwave potatoes and water in covered 3-quart microwaveable dish on high 15 to 17 minutes or until potatoes are tender; stirring after 10 minutes; drain.
  • Return potatoes to dish; set aside.
  • Microwave cream cheese spread and milk in microwaveable bowl 1 minute; stir until smooth.
  • Pour over potatoes; sprinkle with dill.
  • Microwave 1 to 2 minutes or until heated through; stir gently.

NEW POTATOES WITH SOUR CREAM AND DILL



New Potatoes With Sour Cream and Dill image

My Baba made this and it has been passed down. I still make it all of the time. It is all my all time favorite way to have small new potatoes

Provided by Lanagirl

Categories     Potato

Time 1h

Yield 5 serving(s)

Number Of Ingredients 7

25 small new potatoes
2 bunches green onions
1/2 cup butter
16 ounces sour cream
1 tablespoon dried dill
salt
pepper

Steps:

  • Boil potatoes until done. Drain and set aside.
  • Chop green onions and add to a frying pan with 1/4 stick of butter. Cook on medium heat until onions are soft. Add the rest of the butter and stir until melted.
  • Add container of sour cream, dill and salt and pepper to taste. Cook until sour cream is warm.
  • Place potatoes in pan with sour cream mixture, stirring occasionally until potatoes are heated through.

NEW POTATOES WITH DILL BUTTER



New Potatoes with Dill Butter image

Provided by Bon Appétit Test Kitchen

Categories     Potato     Side     Fourth of July     Picnic     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Low Sodium     Father's Day     Backyard BBQ     Root Vegetable     Low Cholesterol     Dill     Butter     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 5

1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons (packed) coarsely chopped fresh dill plus more for garnish
Kosher salt, freshly ground pepper
2 pounds new potatoes or other small potatoes
1 tablespoon crushed toasted caraway seeds (optional)

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.

Tips:

  • Choose the right potatoes: Use small, new potatoes that are firm and smooth. Avoid potatoes that are bruised or have blemishes.
  • Wash the potatoes thoroughly: Scrub the potatoes under cold running water to remove any dirt or debris.
  • Leave the skins on: The skins of new potatoes are tender and flavorful, so there's no need to peel them.
  • Parboil the potatoes: This will help them cook evenly and prevent them from becoming mushy.
  • Make the sauce while the potatoes are cooking: This will save you time and ensure that the sauce is ready when the potatoes are done.
  • Use fresh herbs: Fresh dill and parsley will give the sauce a bright, vibrant flavor.
  • Season the sauce to taste: Add salt, pepper, and lemon juice to taste until you reach the desired flavor.
  • Serve the potatoes immediately: The potatoes are best served hot, so try to serve them as soon as they are done cooking.

Conclusion:

This recipe for New Potatoes in Lemon-Dill Sauce is a simple but delicious side dish that is perfect for any occasion. The potatoes are tender and flavorful, and the sauce is creamy and tangy. With just a few simple ingredients, you can create a dish that is sure to impress your family and friends. So next time you're looking for a quick and easy side dish, give this recipe a try. You won't be disappointed!

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