Best 14 Steamed New Potatoes With Parsley And Dill Recipes

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If you're looking for a delicious yet simple dish to add some freshness to your meals, steamed new potatoes with parsley and dill are a wonderful choice. This classic side dish is enjoyed globally for its versatility and bursting flavors. Made with basic ingredients and minimal preparation time, this recipe is sure to be a hit. The young potatoes, with their tender skin and slightly sweet taste, provide the perfect base for the aromatic herbs. Parsley and dill work harmoniously to create a vibrant green hue and a refreshing, herbaceous aroma. Get ready to savor the goodness of fresh ingredients in this delectable dish, perfect for any occasion.

Let's cook with our recipes!

PARSLEY-DILL POTATOES



Parsley-Dill Potatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 1/2 pounds medium to large red potatoes
3 tablespoons butter
1/4 cup chopped parsley leaves
1/4 cup chopped dill
Salt and pepper

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.

PARSLEY NEW POTATOES



Parsley New Potatoes image

These fork-tender and flavorful potatoes make an easy yet elegant accompaniment to any main entree.-Suzanne Cleveland, Lyons, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 pounds small red potatoes
1 medium onion, chopped
1 tablespoon canola oil
1 garlic clove, minced
1-1/2 cups chicken broth
1 cup minced fresh parsley, divided
1/2 teaspoon salt, optional
1/2 teaspoon pepper

Steps:

  • Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and 3/4 cup parsley; bring to a boil. , Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley.

Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 393mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

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

BOILED POTATOES WITH PARSLEY AND DILL



Boiled Potatoes with Parsley and Dill image

For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

6 red potatoes (about 2 pounds), peeled and halved
2 to 3 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1 tablespoon fresh dill, finely chopped
2 tablespoons torn fresh curly leaf parsley

Steps:

  • Place potatoes in a large pot of water. Bring to a boil, and cook until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving bowl, add butter, and season with salt and pepper. Toss with herbs.

HERBED NEW POTATOES



Herbed New Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

4 tablespoons (1/2 stick) unsalted butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill

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 herbs, and serve hot.

STEAMED NEW POTATOES WITH PARSLEY AND DILL



Steamed New Potatoes With Parsley and Dill image

I saw this on cooking live. It was a cooking for singles show. I love this as it is fast to make and very tasty. You can also top this with parmesan cheese.

Provided by opelgtman

Categories     Potato

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

3/4 lb small red potato, quartered lengthwise
2 teaspoons dill
2 teaspoons minced fresh parsley leaves
1 tablespoon butter, softened
1 tablespoon sour cream
salt and pepper, to taste

Steps:

  • In a steamer set over boiling water, steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender.
  • While the potatoes are steaming, in a bowl, stir together the dill, the parsley, butter, sour cream, and the salt and pepper to taste.
  • Add the potatoes to the herb mixture and toss them well.

STEAMED PARSLEYED POTATOES WITH CUCUMBERS



Steamed Parsleyed Potatoes With Cucumbers image

Provided by Pierre Franey

Categories     dinner, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

8 small red-skinned potatoes, about 3/4 pound
2 large firm cucumbers, washed
1 tablespoon butter
2 tablespoons finely chopped Italian or flat parsley
Salt and freshly ground pepper to taste
Juice of 1/2 lemon

Steps:

  • Using a sharp knife, cut the potatoes in half and peel some skin off, leaving a band in the center for color.
  • Trim off the ends of the cucumber and remove the skin. Cut the cucumbers into 2-inch rounds. Quarter each slice lengthwise and remove the seeds.
  • Put the potatoes in the rack of a steamer over boiling water and steam for 10 minutes. Add the cucumbers and steam for 3 minutes more. Do not overcook.
  • Heat the butter in a saucepan and add the potatoes, cucumbers, parsley, salt and pepper. Add the lemon juice and toss. Heat for 30 seconds.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 1 gram, Carbohydrate 82 grams, Fat 4 grams, Fiber 11 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 1374 milligrams, Sugar 6 grams, TransFat 0 grams

STEAMED NEW POTATOES WITH MINT AND PARSLEY



Steamed New Potatoes with Mint and Parsley image

Categories     Potato     Side     Steam     Quick & Easy     Mint     Sour Cream     Parsley     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 5

3/4 pound small red potatoes, quartered lengthwise
2 teaspoons minced fresh mint leaves
2 teaspoons minced fresh parsley leaves
1 tablespoon unsalted butter, softened
1 tablespoon sour cream

Steps:

  • In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender. While the potatoes are steaming, in a bowl stir together the mint, the parsley, the butter, the sour cream, and salt and pepper to taste. Add the potatoes to the herb mixture and toss them well.

PARSLEYED STEAMED POTATOES



Parsleyed Steamed Potatoes image

Categories     Potato     Side     Steam     Thanksgiving     Fall     Parsley     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 3

2 lb small potatoes (about 2 inches in diameter)
2 tablespoons unsalted butter, softened
1/3 cup finely chopped fresh flat-leaf parsley

Steps:

  • Steam potatoes on a steamer rack set over boiling water, covered, until tender, 10 to 15 minutes. Toss with butter, parsley, and salt and pepper to taste.

PARSLEYED STEAMED POTATOES



Parsleyed Steamed Potatoes image

Simple steamed potatoes are the classic accompaniment to an assertive entree. The creaminess of the butter and the brightness of the parsley balance out this easy side dish, allowing the rest of your meal to shine. Think of it as the foundation of a great plate.

Provided by Pierre Franey

Time 25m

Yield 4 servings

Number Of Ingredients 4

8 small red new potatoes, about 3/4 pound
1 tablespoon butter
2 tablespoons finely chopped parsley
Salt and freshly ground pepper to taste

Steps:

  • Peel potatoes and place them on the rack of a steamer over boiling water. Cover and steam them for 15 minutes or until done.
  • Remove potatoes from rack and place them in a small skillet. Add butter, parsley, salt and pepper. Toss and blend well. Serve immediately.

Nutrition Facts : @context http, Calories 76, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams

PARSLEYED OR DILLED POTATOES



Parsleyed or Dilled Potatoes image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

12 small new red potatoes (about 2 pounds)
Salt and pepper to taste
2 tablespoons butter
1/4 cup finely chopped parsley or 1/4 cup finely chopped fresh dill

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.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 2 grams, TransFat 0 grams

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.

STEAMED NEW POTATOES WITH DILL VINAIGRETTE



Steamed New Potatoes With Dill Vinaigrette image

I love steamed new potatoes..period! This is from FoodFit and is a nice, flavor full, better for you potato recipe. Good warm or cold, this can be made ahead with no problems.

Provided by LAURIE

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs baby red potatoes
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
2 tablespoons extra virgin olive oil
3 tablespoons chopped fresh dill
salt
fresh ground black pepper

Steps:

  • Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil.
  • Steam the new potatoes in the basket for about 20 minutes.
  • Let cool and then slice in quarters, lengthwise.
  • Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together.
  • Add the shallots and slowly whisk in the olive oil and dill.
  • Season with salt and pepper to taste.
  • (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days).
  • Gently toss the quartered potatoes in the vinaigrette and serve.

Nutrition Facts : Calories 160, Fat 4.7, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 27.3, Fiber 3.4, Sugar 1.4, Protein 3.2

BUTTER STEAMED NEW POTATOES (SMORDAMPETE NYPOTETER)



Butter Steamed New Potatoes (Smordampete Nypoteter) image

In Norway this dish is usually served with the Norwegian national dish, cod! May I suggest recipe#504392

Provided by pammyowl

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/3 cup butter
1 1/2 lbs new baby red potatoes (the tiny ones, about 1-inch, if yours are larger, cut in half)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley or 2 tablespoons dill, fresh

Steps:

  • Melt butter in a dutch oven or 10" skillet. Add potatoes, stir to coat. Sprinkle with salt and pepper.
  • Cover and cook on low, shaking the pan occasionally until the potatoes are tender, about 30 minutes.
  • Put in serving dish, pour any remaining butter over and sprinkle with fresh parsley or dill.

Nutrition Facts : Calories 267.4, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.6, Sodium 436.9, Carbohydrate 29.9, Fiber 3.8, Sugar 1.4, Protein 3.7

###

Tips for Steaming New Potatoes with Parsley and Dill

  • Choose the right potatoes: Select small, waxy new potatoes that are about 1-2 inches in diameter. These potatoes hold their shape well when steamed and have a tender texture.
  • Scrub the potatoes thoroughly: Use a vegetable brush to scrub the potatoes under cold running water. This will remove any dirt or debris.
  • Cut the potatoes into uniform pieces: If the potatoes are large, cut them into quarters or halves. This will ensure that they cook evenly.
  • Use a steamer basket: A steamer basket is the best way to steam potatoes. It allows the steam to circulate around the potatoes, resulting in evenly cooked potatoes.
  • Season the potatoes: Before steaming the potatoes, season them with salt, pepper, and any other desired herbs or spices. This will help to enhance the flavor of the potatoes.
  • Steam the potatoes until tender: The cooking time will vary depending on the size of the potatoes. Cook the potatoes until they are tender when pierced with a fork, but not overly soft.
  • Serve the potatoes immediately: Steamed potatoes are best served immediately after they are cooked. You can garnish them with chopped parsley and dill for a pop of color and flavor.
###

Conclusion

Steamed new potatoes with parsley and dill is a simple but delicious side dish that can be enjoyed with a variety of main courses. The potatoes are tender and flavorful, and the parsley and dill add a fresh, herbaceous flavor. This dish is also a good source of vitamins and minerals, including potassium, vitamin C, and fiber.

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