Best 8 Spring Baby Potatoes With Dill Recipes
Spring baby potatoes with dill is a classic and easy recipe that's perfect for a quick and delicious side dish or a light and healthy main course. Fresh, tender baby potatoes, fragrant sprigs of dill, and a touch of butter come together to create a dish that's bursting with flavor and color. Serve these potatoes hot or cold, as a side to grilled meats or fish, or tossed into a salad.
Check out the recipes below so you can choose the best recipe for yourself!
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.
NEW POTATOES WITH DILL BUTTER
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
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.
CRUSHED BABY POTATOES WITH SARDINES, CELERY AND DILL
Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish. In this recipe from "Nothing Fancy" (Clarkson Potter, 2019), the potatoes are crushed because it allows the chunkiness (which lends texture) to coexist with the more broken-up pieces (which lends creaminess). Plus, those exposed craggy edges are here for maximum lemony, scalliony, salty dressing absorption.
Provided by Alison Roman
Categories weekday, seafood, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Boil the potatoes in salted water until they're completely tender, 10 to 15 minutes, depending on size of the potato. Drain and let sit about 10 minutes or so, until they're cool enough to crush with your hands or another implement.
- Meanwhile, combine the olive oil, 1/4 cup dill, 2 tablespoons lemon juice, lemon zest and half the scallions in a small bowl; season with salt and pepper and more lemon juice to taste, as needed.
- Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. Spoon the olive oil mixture over.
- Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with sardines or anchovies alongside or scattered over the top, if desired.
SKILLET-BROWNED POTATOES WITH FRESH DILL
Categories Potato Side Sauté Thanksgiving Vegetarian Fall Dill Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Place potatoes in large pot. Add enough cold water to cover. Bring to boil. Cover partially and cook until potatoes are just tender but still hold their shape, about 15 minutes. Drain and cool. Cover and refrigerate at least 4 hours or overnight.
- Cut potatoes in half. Melt butter in very large skillet over medium-high heat. Add potatoes; cover skillet and cook until potatoes brown, stirring occasionally, about 10 minutes. Season generously with salt and pepper. Add dill; toss to coat. Transfer to bowl and serve.
GARLIC DILL NEW POTATOES
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
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
BABY POTATOES WITH FRESH DILL
Make and share this Baby Potatoes With Fresh Dill recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Potato
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil the potatoes in salted water until fork-tender; drain and place in a large bowl.
- Toss with lemon, salt, pepper and olive oil.
- Sprinkle the potatoes with dill weed; toss and serve.
Nutrition Facts : Calories 235.1, Fat 7, SaturatedFat 1, Sodium 13.8, Carbohydrate 39.8, Fiber 5, Sugar 1.8, Protein 4.6
BABY POTATOES AND SWEET PEPPERS IN TOMATO-DILL BUTTER
Use the smallest potatoes you find or quarter them as they are stir fried.Cooking time includes time to boil potatoes
Provided by MarraMamba
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl combine butter, tomato paste, dill and black pepper. cover and refrigerate. (can be done up to 5 days in advance).
- Cook potatoes in a boiling water 15 to 25 mins until tender. Drain.
- In a wok or skillet, heat oil over medium high, add garlic, stir fry 10 secs. Add carrots, stir fry 2 minutes Add peppers, stir fry 1 to 2 min or until color intensifies. Add potatoes and stir fry 2 minutes until they are heated through.
- Stir in butter mixture tossing to coat vegetables.
Nutrition Facts : Calories 239.1, Fat 13, SaturatedFat 4.7, Cholesterol 15.3, Sodium 92.9, Carbohydrate 29.3, Fiber 5.7, Sugar 5.5, Protein 3.6
SPRING BABY POTATOES WITH DILL
Chopped fresh dill weed combines with a bright-tasting lemon and olive oil dressing in this tasty potato dish. It's a winner for picnics, potlucks, or as a quick, satisfying side dish for dinner.
Provided by Allrecipes Member
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Boil the potatoes in salted water until fully cooked. Drain.
- Mix the lemon, salt and olive oil.
- Toss the potatoes with mixture.
- Sprinkle the potatoes with the dill weed, stir, and serve.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 27.3 g, Fat 3.6 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 301.4 mg, Sugar 1.7 g
Tips:
- Select the right baby potatoes: Choose small, firm potatoes that are about 1-2 inches in diameter. Avoid any potatoes that are bruised or damaged.
- Wash the potatoes thoroughly: Scrub the potatoes gently with a vegetable brush to remove any dirt or debris.
- Parboil the potatoes: This step is essential for ensuring that the potatoes are cooked evenly. Bring a large pot of salted water to a boil, add the potatoes, and cook for 5-7 minutes, or until they are just tender when pierced with a fork.
- Drain the potatoes: Drain the potatoes in a colander and allow them to cool slightly.
- Halve the potatoes: Cut each potato in half lengthwise.
- Sauté the potatoes: Heat a large skillet over medium heat and add some olive oil. Add the potatoes and cook for 5-7 minutes, or until they are golden brown and crispy.
- Season the potatoes: Sprinkle the potatoes with salt, pepper, and any other desired seasonings.
- Add the dill: Stir in the fresh dill and cook for an additional 1-2 minutes.
- Serve immediately: Serve the potatoes while they are still hot.
Conclusion:
These spring baby potatoes with dill are a delicious and easy side dish that can be enjoyed with a variety of meals. The potatoes are perfectly tender and crispy, and the fresh dill adds a bright and herbaceous flavor. This dish is sure to be a hit with your family and friends.
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