Young Potatoes with Dill and Butter
A simple side dish of baby potatoes tossed with butter, fresh dill, and garlic. Pairs well with roasted meats, poultry, and fish.
- Time
- 25 min
- Serving
- 338 kcal
- Ingredients
- ≈ $1.14
- Protein
- 6 g
Ingredients
- 1 New potatoes≈ $2.50 per kg 280 g
- 2 Butterpack 180 g ≈ $1.58 18 g
- 3 Dillpack 50 g ≈ $1.80 7 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the potatoes thoroughly, halving any large ones.
Cover with water, add salt, and boil for 18–20 minutes after it comes to a boil until tender.
Drain the water and return the pan to low heat for 1 minute to dry the potatoes.
Gently shake the pan with the lid on to coat the potatoes in butter2 and herbs.
Tips
- Why it works
- Let the potatoes dry out over the heat so the butter doesn't run off and coats the potatoes evenly. If they stay wet, the side dish turns watery.
- Substitutions
- Instead of dill, use parsley (7 g) or green onion (5 g). Replace the garlic with ½ teaspoon of garlic powder, but the flavor will be weaker.
- Common mistakes
- If the potatoes boil for more than 20 minutes, they fall apart. Test with a bite: they should be soft but whole.
- Storing and reheating
- Keep for 3 days in the fridge. Reheat in the microwave for 1-2 minutes with a lid, adding 5 g of butter.
- Serve with
- Serve with baked chicken breast and vegetables or with fried fish to soften its flavor.
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