Spring Baby Potatoes With Dill Recipes

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GARLIC DILL NEW POTATOES

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



Garlic Dill New Potatoes image

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

8 medium red potatoes, cubed
3 tablespoons butter, melted
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
¼ teaspoon salt

BABY POTATOES WITH FRESH DILL

Make and share this Baby Potatoes With Fresh Dill recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Potato

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5



Baby Potatoes With Fresh Dill image

Steps:

  • Boil the potatoes in salted water until fork-tender; drain and place in a large bowl.
  • Toss with lemon, salt, pepper and olive oil.
  • Sprinkle the potatoes with dill weed; toss and serve.

Nutrition Facts : Calories 235.1, Fat 7, SaturatedFat 1, Sodium 13.8, Carbohydrate 39.8, Fiber 5, Sugar 1.8, Protein 4.6

3 lbs baby red potatoes, unpeeled and washed
1 tablespoon lemon juice
salt and pepper
3 tablespoons olive oil or 3 tablespoons melted butter
1 tablespoon chopped fresh dill weed (or to taste)

CRUSHED BABY POTATOES WITH SARDINES, CELERY AND DILL

Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish. In this recipe from "Nothing Fancy" (Clarkson Potter, 2019), the potatoes are crushed because it allows the chunkiness (which lends texture) to coexist with the more broken-up pieces (which lends creaminess). Plus, those exposed craggy edges are here for maximum lemony, scalliony, salty dressing absorption.

Provided by Alison Roman

Categories     weekday, seafood, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11



Crushed Baby Potatoes With Sardines, Celery and Dill image

Steps:

  • Boil the potatoes in salted water until they're completely tender, 10 to 15 minutes, depending on size of the potato. Drain and let sit about 10 minutes or so, until they're cool enough to crush with your hands or another implement.
  • Meanwhile, combine the olive oil, 1/4 cup dill, 2 tablespoons lemon juice, lemon zest and half the scallions in a small bowl; season with salt and pepper and more lemon juice to taste, as needed.
  • Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. Spoon the olive oil mixture over.
  • Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with sardines or anchovies alongside or scattered over the top, if desired.

1 pound potatoes, preferably small, waxy potatoes, such as golden creamer or fingerling
Kosher salt
1/3 cup olive oil
1/4 cup finely chopped fresh dill or parsley, plus more for garnish
2 tablespoons fresh lemon juice or white wine vinegar, plus more to taste
1 tablespoon finely grated lemon zest
4 scallions or spring onions, white and green parts, or 1 bunch chives, thinly sliced
Freshly ground black pepper
4 celery stalks, thinly sliced on a bias
1 cup celery leaves or tender leaves and stems of fresh parsley
1 (4-ounce) tin sardines, (2-ounce) tin anchovy fillets or other fish, torn or cut into bite-size pieces

SPRING BABY POTATOES WITH DILL

Chopped fresh dill weed combines with a bright-tasting lemon and olive oil dressing in this tasty potato dish. It's a winner for picnics, potlucks, or as a quick, satisfying side dish for dinner.

Provided by Allrecipes Member

Time 20m

Yield 8

Number Of Ingredients 5



Spring Baby Potatoes with Dill image

Steps:

  • Boil the potatoes in salted water until fully cooked. Drain.
  • Mix the lemon, salt and olive oil.
  • Toss the potatoes with mixture.
  • Sprinkle the potatoes with the dill weed, stir, and serve.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 27.3 g, Fat 3.6 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 301.4 mg, Sugar 1.7 g

3 pounds baby red potatoes, washed
1 tablespoon lemon juice
1 teaspoon Market Pantry™ Salt
2 tablespoons Archer Farms(tm) Olive Oil
1 ½ tablespoons chopped fresh dill weed

BOILED POTATOES WITH DILL

Provided by Pierre Franey

Categories     weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7



Boiled Potatoes With Dill image

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.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 276 milligrams, Sugar 1 gram, TransFat 0 grams

8 small red potatoes, washed thoroughly, about 1 pound
4 sprigs dill
Salt to taste
1 tablespoon butter
1 tablespoon chopped fresh dill
Freshly ground pepper to taste
1/2 teaspoon ground cumin

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