Begin by washing the baby new potatoes thoroughly under cold running water. Scrub gently to remove any dirt or debris. There’s no need to peel them, as the skins provide extra texture and nutrients.
Place the cleaned potatoes in a large pot and cover them with water. Add a generous pinch of salt to the water to enhance the flavor of the potatoes. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer.
Allow the potatoes to simmer for about 15-20 minutes, or until fork-tender. You should be able to easily pierce them with a fork but still have them hold their shape. Drain the potatoes in a colander and set them aside.
In the same pot, melt the salted butter over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. Remove the pot from heat.
In a mixing bowl, combine the sour cream, cooked potatoes, salt, pepper, chopped dill, and parsley. Pour the garlic butter mixture over the potatoes and gently toss everything together until the potatoes are evenly coated.
Transfer the Sour Cream New Potatoes to a serving dish, garnish with additional fresh herbs if desired, and serve warm. Enjoy the creamy goodness as a delightful side dish that pairs beautifully with any main course.
