- 1 pound fingerling potatoes
- 1 cup chicken broth
- 1 tablespoon butter
- 3 tablespoons snipped fresh dill
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons sour cream
- In a large saucepan, arrange potatoes in a single layer. Add broth and butter. Cover and cook over medium-high heat for 12 minutes.
- Uncover; cook 7-10 minutes or until potatoes are tender and broth is evaporated. Press each potato with a turner to crush slightly. Sprinkle evenly with the dill, salt and pepper. Cook 2-3 minutes longer or until bottoms are lightly browned. Serve with sour cream. Yield: 4 servings.
Originally published as Braised Dill Potatoes in Taste of Home November 2011, p36
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Reviewed Apr. 2, 2012
"I've made these potatoes several times. It is a simple recipe with delicious results. My husband and I can't get enough of them when I make it!"