Buttered Potatoes with Dill
This easy 3-ingredient buttered potatoes recipe with fresh dill is a quick and delicious side dish that goes great with any main course.
Servings 8 servings
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
Storage: Store leftover potatoes in an airtight container for up to 5 days. Reheat gently in a buttered skillet over medium-high heat until warmed through.
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.
Nutrition
Calories: 105kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 915mg | Potassium: 518mg | Fiber: 2g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg