New Potatoes with Dill

Name: New Potatoes with Dill
Total time: 25 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Potatoes — 220 g; Butter — 10 g; Dill — 5 g; Salt — 2 g

Boiled potatoes with butter and dill — a side for fish, cutlets, or herring. In summer, use new potatoes and leave the skins on.

Time: 25 min
Serving: 246 kcal
Ingredients: ≈ $0.75
Protein: 5 g

Meat-free Kid-friendly

Ingredients

1 Potatoes≈ $2.19 per kg 220 g
2 Butterpack 180 g ≈ $1.58 10 g
3 Dillpack 50 g ≈ $1.80 5 g
4 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Wash the potatoes¹, halve any large ones, cover with water, and season with salt.
Cook for 18–20 minutes until tender, drain, then return to the heat for half a minute to dry off.
Add the butter² and chopped dill³, then shake the pot.

Tips

Why it works: Cut large potatoes in half so they cook evenly and don’t turn mushy; small ones stay whole for easier handling.
Substitutions: Use parsley instead of dill (5g) for a milder taste, or swap butter for 10g olive oil if preferred.
Common mistakes: Overcooking turns potatoes translucent and sticky; check by piercing with a knife. It should slide in smoothly.
Storing and reheating: Eat fresh or store for 2 days; reheat in a dry pan for 3 minutes to crisp the skin again.
Serve with: Pair with pan-fried cod or a simple cucumber salad for a light summer dinner.

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Nutrition

Per serving and share of 2000 kcal

Calories	246 kcal	12%
Protein	5 g	6%
Fat	8 g	12%
Carbs	36 g	14%
Per 100 g	104 kcal

Cost

≈ $0.75per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is potatoes.

You will need

Stove

Plan a week

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