This easy buttered potatoes recipe starts with a boiled potato medley, tossed with butter and fresh dill for a quick and delicious side dish. With only 3 ingredients and ready in just minutes, this side is simple, flavorful, and nutritious!
I don't know about you, but I'm convinced there's no such thing as too many potato dishes! Whether they're roasted, mashed, or buttered with fresh dill, potatoes always find a way to steal the spotlight.
They're everyone's favorite sidekick. Am I right? And let's be real, they have a way of disappearing from the table. You can go as elaborate and fancy as pommes soufflees to something as simple as this boiled potato recipe.
Looking for more potato dishes?
Check out cottage cheese mashed potatoes, crispy oven roasted potatoes, and scalloped sweet potatoes.
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💡Recipe Overview
- Prep and Cook Time: 5 minutes to prep and 15 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Whole30, Paleo, Primal, Ancestral diet
- Tools Needed: medium sauce-pan
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Potato Medley Recipe
I don't know what it is about simple recipes like this one that really draws me in. I think that's just it - it's simple enough to let the ingredients shine. No complicated steps. No fancy equipment. Just good, wholesome flavors coming together in a dish that's as easy to make as it is to love. Plus, you can take whatever leftover taters you have, dice it up and brown in a cast iron skillet for breakfast the next day. Easy, versatile, and delicious!
Ingredients for Boiled Potato Recipe
- Potatoes: I grabbed this 2-pound bag of potato medley, a mix of small potatoes (red, yellow, and purple) for visual appeal and subtly sweet flavor. I like waxy potatoes like Yukon golds for this recipe because they hold their shape and have a creamy interior.
- Butter: Plain unsalted butter works great (but look at that deep yellow color!)
- Fresh dill: Adds a bright, fresh, and herbal flavor. Check out how to chop dill for best flavor.
- Salt: I like to use a combination of sea salt (Redmond's real salt) to boil the potatoes and flaky salt like Maldon as a finishing salt. Check out my guide to unrefined salt for more information on when and how to use the various salts.
Substitutions and Variations
- Potatoes - If you can't find a medley, use baby Yukon golds or fingerlings.
- Dill - Swap fresh dill for parsley, chives, or thyme. Completely out of fresh herbs? Try a dried parsley alternative.
- Deluxe - I'll never say no to bacon. Toss a little raw cheddar and top with bacon crumbles for the ultimate potato dish.
Make it Nutrient Dense
Try to find a medley with more of the purple potatoes. Purple taters are rich in anthocyanin, a powerful compound that comes from a flavonoid antioxidant, same soure as blueberries and pomegranates. Plus, purple potatoes are packed with phytonutrients so it's a win-win all around.
How to Make Buttered Potatoes
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Prep
Scrub the potatoes clean and add them to a medium-size sauce pan. Fill with cold water enough to cover all potatoes. Add salt. Cover loosely to allow heat to escape slightly.
Step 2. Boil
Bring the potatoes to a boil, reduce heat to medium-low and gently simmer until cooked through (approximately 15-20 minutes). You can check by piercing with a fork; if it slides easily, the potatoes are done.
Step 3. Drain and Dry
Remove the potatoes from heat and drain well. Spread them out on a clean kitchen towel and allow to air dry well for a few minutes.
Step 4. Toss
Add butter to the hot potatoes along with flaky salt and fresh dill. Toss gently to cover all potatoes with butter. Serve immediately.
Helpful Tips
- Look for uniform size potatoes - Look for potatoes that are similar in size so they'll cook evenly and finish at the same time.
- Scrub potatoes well - Because we're not peeling the potatoes, be sure to scrub them well and remove all dirt.
- Start with cold water - Always start boiling potatoes with cold water to cook them evenly from the inside out.
- Dry thoroughly - I like to spread them out on a clean kitchen towel and allow them to air dry well to prevent them from being watery and to help the butter and dill stick to them.
Product Highlight!
Maldon Salt Flakes
Who doesn't love a generous sprinkle of flaky salt? This adds a satisfying crunch and a finishing touch.
Serving Suggestions
Make it a complete meal. Consider serving these dishes for a well-balanced and rounded meal.
Main dish: Pair this with air fryer lamb chops, salt and pepper chicken wings, or even a traditional liver and onions recipe. I can't wait to try it next with this ribeye steak in air fryer.
Veggie side: I mean potatoes are already a vegetable but if you're looking for something with a little more color, consider serving this with butter cabbage or baked green beans with bacon.
Fresh salads: Don't forget to round out your meal with refreshing and vibrant salads. I like simple ones like this cucumber dill salad (you already have all that properly-stored fresh dill so that cuts down on prep time).
Condiments: Include ferments here spicy sauerkraut, purple cabbage sauerkraut, or fermented green tomatoes.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet with a little butter to bring it back to original flavor and texture. Cover the skillet to trap heat. These glass snap containers are perfect for leftovers.
While I don't recommend freezing these potatoes because they will lose their texure when thawed and reheated, it is possible to do so. If necessary, flash freeze the boiled potatoes without the butter and dill. Then transfer to an airtight container and store in the freezer for up to 3 months.
The biggest issue is overcooking them. Check for doneness with a fork around the 15-minute mark. Letting them air dry after draining also helps them to maintain their texture.
Looking for more healthy side dishes? Here are some ideas:
Did you make this Buttered Potatoes recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Buttered Potatoes with Dill
Ingredients
- 2 pounds potato medley
- 2 tablespoons butter
- 1 tablespoon sea salt
- 4 sprigs fresh dill
Instructions
- Prep: Scrub the potatoes clean and add them to a medium sauce pan. Fill with cold water enough to cover all potatoes. Add salt. Cover loosely to allow heat to escape slightly.
- Boil: Bring the potatoes to a boil, reduce heat to medium-low and gently simmer until cooked through (approximately 15-20 minutes). You can check by piercing with a fork; if it slides easily, the potatoes are done.
- Drain: Remove the potatoes from heat and drain well. Spread them out on a clean kitchen towel and allow to air dry well for a few minutes.
- Toss: Add butter to the hot potatoes along with flaky salt and fresh dill. Toss gently to cover all potatoes with butter. Serve immediately.
Notes
- Look for uniform size potatoes - Look for potatoes that are similar in size so they'll cook evenly and finish at the same time.
- Scrub potatoes well - Because we're not peeling the potatoes, be sure to scrub them well and remove all dirt.
- Start with cold water - Always start boiling potatoes with cold water to cook them evenly from the inside out.
- Dry thoroughly - I like to spread them out on a clean kitchen towel and allow them to air dry well to prevent them from being watery and to help the butter and dill stick to them.
Raia Todd says
Anything with butter and dill on it is bound to be delicious... And those potatoes definitely don't look like an exception! Yum!
Anya says
Seriously...can't go wrong with butter and dill.
Dena | Back To The Book Nutrition says
Such a simple, classic spring side dish!
Anya says
Thank you Dena. I agree!
Kelsey says
YUM! Dill + butter...I'm sold! I saw a cute bag of these potatoes at the store the other day and almost snatched them up...now I wish I had!
Anya says
Right?...can't go wrong with dill and butter.
Carol Little R.H. says
My favourite food group! My new IP.
Can't wait to try this one!
LOVE dill and taters as a delicious pairing.
Right up there with garlic and rosemary!!
Thanks.
Pinning!
Anya says
Thank you Carol. I love all those flavors.
linda spiker says
I love little fingerling potatoes. My favorite!
Anya says
Love fingerling!!! Especially in salads. Or with butter & dill. 😉