- Special Pricing
Baby Potatoes with Dill
- Active Time 10m
- Total Time 25m
Makes 4 servings
- 1 pound small yellow boiling potatoes (about 1 inch)
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 2 tablespoons chopped fresh dill
Place the potatoes in a pan so they fit snugly in a single layer. Add water to come halfway up the potatoes. Add the butter and salt. Bring to a boil, then turn the heat down to a simmer. Cover the pan with the lid slightly ajar. This steams the potatoes, and at the same time the buttery water evaporates to a glaze.
When the potatoes are fork tender, about 15 minutes, remove the lid. If there is still a lot of water left in the pan, turn the heat up and boil it down. If there is no water left and the potatoes look greasy, add a tablespoon of water and heat to make a creamy-looking glaze. Toss with the dill and serve immediately.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
166 calories; 9g total fat; 23mg cholesterol; 590mg sodium; 20g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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