New Potatoes with Dill Butter

By Addie

Be gentle when washing new potatoes; their tender skins scrub off easily.

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)

Details

Servings 6
Preparation time 15mins
Cooking time 25mins
Adapted from bonappetit.com

Preparation

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.


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.


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.
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REVIEWS:

I would prefer to steam the potatoes. Boiling could make the delicate skins peel off.

Just a comment. I started out thinking, "Why would one need a recipe for dill-butter new potatoes?" and came away saying, "Wow, that's a new technique, and I never thought about adding caraway seeds." Good job, Bon Appetit. I'll give it a try.

I have been preparing potatoes with butter and dill and they are always very nice, especially with guests. Do also try adding 1/2 of a teaspoon of lemon juice, plus a few tablespoons of natural fat free yogurt (do not melt it) and less butter. It makes a nice, quick sauce.