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Recipes
June 2012

New Potatoes with Dill Butter

By Bon Appétit Test KitchenPhotography by Ditte Isager

3.0

(3)

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These new potatoes don't take too long to cook, and do taste great with a compound butter.

Recipe information

  • Total Time

    25 minutes

  • Yield

    6 to 8 Servings

Ingredients

1

/4 cup (1/2 stick) unsalted butter, room temperature

2

tablespoons (packed) coarsely chopped fresh dill plus more for garnish

Kosher salt, freshly ground pepper

2

pounds new potatoes or other small potatoes

1

tablespoon crushed toasted caraway seeds (optional)

Need to make a substitution?

Preparation

  1. Step 1

    Mash butter and 2 Tbsp. dill in a small bowl. Season dill butter with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.

    Step 2

    Place potatoes in a large pot. Cover with cold water by 1 inch; season with salt. Bring to a boil; reduce heat to medium and simmer gently until tender, 10–12 minutes. Drain.

    Step 3

    Transfer hot potatoes to a medium bowl; add dill butter and 1 Tbsp. water. Toss, adding water by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper and transfer to a serving bowl. Garnish with more dill and caraway seeds, if desired.

Nutrition Per Serving

7 servings
1 serving contains: Calories (kcal) 140 Fat (g) 7 Saturated Fat (g) 4 Cholesterol (mg) 15 Carbohydrates (g) 17 Dietary Fiber (g) 3 Total Sugars (g) 1 Protein (g) 3 Sodium (mg) 75
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