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New potatoes with dill are a fantastic combination! They come together with just 5 ingredients, very simply with wonderful results.
New potatoes with dill are such a delicious side with any dinner, but especially Michigan’s whitefish dinner. That meal simply has to include potatoes…but I do mean simply. These potatoes often find themselves on a plate next to whitefish, but sometimes they taste downright blah.
No more blah! Cooked properly, this dish will taste great through and through.
Notes about Ingredients
New potatoes: these are red potatoes with such a tender skin that they need not be peeled. Plus the skin is lovely in its pink hue. Select potatoes that are all similar in size. If they’re large, cut them in quarters. Most often I halve them.
Fresh dill: there is no substitute for the aroma and flavor of fresh dill! Dried dill is great but for this recipe, where there are so few ingredients, try to use fresh.
Tips for making New Potatoes with Dill
Your key to great potatoes: star with cold water, salt it well, and once it comes to a boil, turn the heat down and keep a close eye. This is not the time for multitasking! One incident of overcooked potatoes and you’ll never do it again! We want tender potatoes with just a hint of resistance when they’re poked.
Storing leftovers
These potatoes taste great warm, room temperature, or cold from the refrigerator. Store them in an airtight container in the fridge for up to 5 days.
New Potatoes with Dill Recipe
Ingredients
- 2 pounds new potatoes, all similar size, rinsed
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh dill, finely chopped
- 3 teaspoons kosher salt
- 1/4 teaspoon black pepper
Instructions
- Halve or quarter the potatoes evenly.
- Place them in a large pot with cold water, add 2 teaspoons of the salt, and bring to a boil. Cook just until the potatoes are tender and not falling apart, about 8 minutes, depending on your potato size of the potatoes. Keep checking and checking for doneness by piercing a potato with a fork or knife, looking for just a hint of resistance but not more than that.
- Drain in a colander. In a serving dish, toss the potatoes gently with the olive oil, dill, salt, and pepper. Serve warm immediately or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Potato Favorites
Try Roasted New Potatoes for another take on this wonderful potato.
Lebanese Potato Salad is a light, no-mayo, version of potato salad. Lemony and minty!
Roasted Sweet Potatoes with Sumac is a bright recipe that brings out the sweetness in the potatoes. Find great sumac in my shop!
These look just like my mother’s Ukrainian recipe! Except she uses butter instead of oil, and throws in a pressed clove or two of garlic in with the chopped dill. It’s the easiest thing, and the smell is incredible. Dill is such an easy way to really elevate boring old (new) boiled potatoes.
Have you ever sprinkled an omelet with dill? Delicious! Thanks for the tip for making not blah potatoes.
I do love dill! It’s my favourite fresh herb with fish.
I always use it with salmon fresh or smoked.
Your potatoes look fantastic and I’ve water in my mouth.I’ll try them asap.
Greetings from Portugal