With six kids at home, I try to grow as much of our own food as possible, and our big potato patch means easy and affordable meals for much of the year. For this fresh and tasty side dish, I season red potatoes with homegrown dill. —Jennifer Ferris, Bronson, Michigan
- 2 pounds baby red potatoes (1-3/4 inches wide, about 24)
- 1/4 cup butter, melted
- 2 tablespoons snipped fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
- Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat. Yield: 8 servings.
Originally published as Dilled New Potatoes in Simple & Delicious April/May 2014
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