Dilled New Potatoes Recipe
Dilled New Potatoes Recipe photo by Taste of Home

Dilled New Potatoes Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

3/4 cup equals 180 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 447 mg sodium, 27 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Directions

  1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
  2. 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

Nutritional Facts

3/4 cup equals 180 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 447 mg sodium, 27 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Reviews for Dilled New Potatoes

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 16, 2014

"This was a delicious side. I like that's made on the stovetop instead of the oven. My red potatoes were large so I cut them into quarters and boiled them for 15 minutes. That was a little too long as they got pretty mushy and the skins came off. Will make again and just cook for less time."

MY REVIEW
Reviewed Apr. 21, 2014

"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!"

MY REVIEW
Reviewed Apr. 7, 2014

"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."

MY REVIEW
Reviewed Mar. 7, 2014

"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."

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