Dilled New Potatoes
Total TimePrep/Total Time: 25 min.
- 2 pounds baby red potatoes (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, until tender, 15-20 minutes.
- Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat.
Nutrition Facts3/4 cup: 180 calories, 8g fat (5g saturated fat), 20mg cholesterol, 447mg sodium, 27g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Dec 4, 2018
I do not like dill can I use rosemary instead?
Mar 16, 2015
This is a very good side dish. I cubed the potatoes before cooking and then fried them in the butter to get them crispy. Then added the remaining ingredients and tossed to coat. I love dill and the lemon juice really made these "pop".
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.
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!
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.
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.