New Potatoes With Dill Butter Recipes

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.

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.

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes., Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat.

Steps:

• Place potatoes in a small pot of salted water; bring to a boil and cook on low for 15-20 minutes, or until potatoes are just fork tender; drain well and set aside.
• Place butter, dill weed, pepper and salt to taste in the pot; return potatoes to the pot; heat over low heat, tossing frequently for 3 minutes or until butter melts and coats the potatoes.

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.

Steps:

• Scrub potatoes; do not peel.
• Cook in water to cover in covered pot until tender, but not soft, about 20 minutes. Drain; do not peel; cut in quarters.
• Serve sprinkled with salt and pepper to taste and fresh dill.

Steps:

• Place potatoes in a pot, cover with water; add dill and salt. Bring to a boil, and simmer for 15 minutes or until potatoes are tender.
• Drain potatoes, and discard dill sprigs. Place potatoes in a saucepan; add butter, chopped dill, salt, pepper and cumin. Stir gently to coat potatoes. Serve immediately.

Steps:

• Boil potatoes until done. Drain and set aside.
• Chop green onions and add to a frying pan with 1/4 stick of butter. Cook on medium heat until onions are soft. Add the rest of the butter and stir until melted.
• Add container of sour cream, dill and salt and pepper to taste. Cook until sour cream is warm.
• Place potatoes in pan with sour cream mixture, stirring occasionally until potatoes are heated through.