Whenever we are having a cookout or friends over for dinner, this is the perfect side dish to help and spread out the main entree. I am always worried that we aren’t going to have enough food to go around, but these potatoes are a definite filler upper. They are really tasty too, so people usually take a pretty decent helping size. Not to mention, they are really affordable so that helps with the total cost of the shindig. Check out what they are saying about this recipe over at epicurious:
“The main thing I liked about this dish was that it was simple. It was tasty as well…”
1/4 cup (1/2 stick) Land O’ Lakes 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)
Mash butter and 2 tablespoons 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″; 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 tablespoon 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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Quick Tip: Try mixing in unmelted fat free yogurt and use less butter.
Thanks again to epicurious for this tasty recipe.