Dilled New Potatoes Recipe
- 2 pounds baby red potatoes (1-3/4 inch 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.
Reviews for Dilled New Potatoes
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I usually make parsley potatoes, but I saw this 5-ingredient recipe in the current issue of Simple and Delicious and prepared it for our Easter meal. The buttery flavor with dill and lemon was a big hit!
I picked this recipe to go with two other TOH recipes for a special dinner. This did not disappoint; we loved it! I used cut up red potatoes. I used Smart Balance margarine instead of butter. Loved the taste of the lemon and the dill. This is definitely a keeper.
I had already cut several new potatoes into quarters when I came across this recipe, and decided to try adding the dill flavorings even tho the instructions were to use whole potatoes. The results were fantastic.. maybe even better in that the flavoring wasn't just on the outer skins, but all over the potatoes. As a volunteer field editor, I am happy to recommend this recipe.