Buttered Red Potatoes with Dill
There’s something wonderfully comforting about a bowl of perfectly cooked potatoes, especially when they are dressed in a luscious butter sauce and sprinkled with fresh herbs. Buttered Red Potatoes with Dill is a dish that brings together simplicity and flavor, making it an ideal side for any meal. These tender, buttery bites of red potatoes offer a satisfying texture and a delightful taste, enhanced by the aromatic freshness of dill. Whether served alongside grilled meats or as part of a vegetarian feast, these potatoes are sure to please everyone at the table.
Why Buttered Red Potatoes with Dill is Worth Your Time
Buttered Red Potatoes with Dill is not just another potato dish; it’s a celebration of flavor that highlights the natural sweetness of baby red potatoes. The creamy butter melds beautifully with the earthy taste of the potatoes, while fresh dill adds a burst of herbaceous brightness. This recipe is quick to prepare, requiring minimal ingredients and time, making it a perfect addition to both weeknight dinners and festive gatherings. Plus, the vibrant colors and appealing aroma make it an eye-catching dish that will impress your family and guests alike.
What’s in the Bowl
- 2 lb baby red potatoes, cut into 1″ pieces (quarter larger ones)
- 1 tsp salt for boiling water
- 4 tbsp unsalted butter
- Garlic salt to taste
- 2-3 tbsp fresh dill, chopped
- 1/3 – 1/2 cup Parmesan cheese, shredded
What You’ll Need (Gear)
- Large pot – for boiling the potatoes
- Colander – to drain the potatoes
- Large skillet – for sautéing the potatoes with butter
- Spatula – for stirring and mixing
- Knife and cutting board – for preparing the potatoes and herbs
Mastering Buttered Red Potatoes with Dill: How-To
Step 1: Prepare the Potatoes
Begin by washing the baby red potatoes thoroughly under cold water to remove any dirt. Cut them into 1″ pieces, quartering any larger potatoes to ensure even cooking.
Step 2: Boil the Potatoes
In a large pot, bring water to a rolling boil and add 1 teaspoon of salt. Carefully add the cut potatoes to the boiling water. Allow them to cook for about 10-15 minutes, or until they are fork-tender but not mushy.
Step 3: Drain and Rinse
Once the potatoes are cooked, drain them in a colander and rinse briefly under cold water to stop the cooking process. This will also help to keep the potatoes firm.
Step 4: Sauté the Potatoes
In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Once the butter is melted and bubbling, add the drained potatoes to the skillet. Toss to coat the potatoes evenly in the butter.
Step 5: Season to Taste
Sprinkle garlic salt over the potatoes to taste. Start with a small amount and adjust according to your preference. Continue to sauté the potatoes for about 5 minutes, allowing them to get a bit crispy and golden.
Step 6: Add Fresh Dill and Parmesan
Once the potatoes are golden brown, remove them from the heat. Stir in the chopped fresh dill and shredded Parmesan cheese. The warmth of the potatoes will help melt the cheese and infuse the dish with a rich flavor.
Step 7: Serve and Enjoy
Transfer the Buttered Red Potatoes with Dill to a serving dish. Garnish with a little extra dill on top for presentation, and serve immediately while hot and buttery.
Seasonal Adaptations
- Spring: Add peas or asparagus for a vibrant, seasonal twist.
- Summer: Serve with fresh cherry tomatoes for a burst of color and flavor.
- Fall: Incorporate roasted garlic or caramelized onions for a deeper, richer taste.
- Winter: Pair with roasted vegetables like Brussels sprouts or carrots for a hearty side.
Behind-the-Scenes Notes
When selecting your baby red potatoes, look for ones that are firm, smooth, and free of blemishes. The skins of these potatoes are thin and flavorful, so there’s no need to peel them before cooking. This dish is incredibly versatile; you can easily double the recipe for larger gatherings or reduce it for smaller meals. The addition of garlic salt can be adjusted to your taste preference, and feel free to experiment with other herbs like parsley or chives.
Make Ahead Like a Pro
If you want to save time, you can prepare the potatoes a day in advance. After cutting them, store the raw potatoes in cold water in the refrigerator to prevent browning. When you’re ready to cook, simply drain them, boil, and follow the sautéing steps. The dish tastes just as delicious when reheated, making it a great choice for meal prep or leftovers.
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Absolutely! While baby red potatoes are ideal for their creamy texture, you can substitute with Yukon Gold or even fingerling potatoes. Just adjust the cooking time based on the size and type of potatoes used.
How do I store leftovers?
Leftover Buttered Red Potatoes with Dill can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Can I make this dish vegan?
Yes! You can substitute the unsalted butter with a plant-based butter alternative and use nutritional yeast in place of Parmesan cheese to keep the flavors rich and delicious.
What can I serve with Buttered Red Potatoes with Dill?
This dish pairs wonderfully with grilled meats, roasted chicken, or as part of a vegetarian spread alongside fresh salads and grilled vegetables. The versatility of this side makes it a great addition to any meal.
Save & Share
If you love Buttered Red Potatoes with Dill as much as I do, be sure to save this recipe for later! Share it with your friends and family, and enjoy the delightful flavors together. Cooking is all about sharing moments and creating delicious memories, so don’t hesitate to spread the joy!
Buttered Red Potatoes with Dill is a simple yet elegant side dish that embodies comfort and flavor. With its buttery richness and fresh herb notes, it’s a dish that will earn a permanent place in your recipe collection. Happy cooking!
Buttered Red Potatoes with Dill
Ingredients
Equipment
Method
- Begin by washing the baby red potatoes thoroughly under cold water to remove any dirt. Cut them into 1" pieces, quartering any larger potatoes to ensure even cooking.
- In a large pot, bring water to a rolling boil and add 1 teaspoon of salt. Carefully add the cut potatoes to the boiling water. Allow them to cook for about 10-15 minutes, or until they are fork-tender but not mushy.
- Once the potatoes are cooked, drain them in a colander and rinse briefly under cold water to stop the cooking process. This will also help to keep the potatoes firm.
- In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Once the butter is melted and bubbling, add the drained potatoes to the skillet. Toss to coat the potatoes evenly in the butter.
- Sprinkle garlic salt over the potatoes to taste. Start with a small amount and adjust according to your preference. Continue to sauté the potatoes for about 5 minutes, allowing them to get a bit crispy and golden.
- Once the potatoes are golden brown, remove them from the heat. Stir in the chopped fresh dill and shredded Parmesan cheese. The warmth of the potatoes will help melt the cheese and infuse the dish with a rich flavor.
- Transfer the Buttered Red Potatoes with Dill to a serving dish. Garnish with a little extra dill on top for presentation, and serve immediately while hot and buttery.
Notes
- For extra flavor, try adding peas or asparagus in spring.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish can be made vegan by using plant-based butter and nutritional yeast instead of Parmesan.
