Baby Potatoes with Butter Garlic and Dill
I love this recipe for baby potatoes with butter garlic and dill. This is my favorite way to prepare new potatoes, because it always reminds me of spring. They are the perfect side dish. I usually serve them with a piece of fish or meat and a green salad. The butter gets so fragrant from the garlic and the dill and then it soaks into the potatoes. Believe me, this side dish is irresistible.
Why should you make this recipe?
Less prep time.
Fresh potatoes don’t require peeling. You just wash them well and they are ready to cook.
The potato skins are high in nutrients and fiber. New potatoes have creamy and sweet flavor because the natural sugars in them haven’t converted to starches yet.
Garlic also provides good nutrition. It is a natural antibacterial and antiviral medication. It is also a type of prebiotic. This means that it serves as a food for your beneficial gut bacteria (the probiotics).
Dill is used for centuries as a natural medicine for digestion, loss of appetite, kidney and urinary tract diseases and infectious disease. It is one of my favorite fresh herbs. I always grow it on my own and have available all year long.
Notes and recommendations.
Cooking time might need to be adjusted depending on the size of the potatoes. Always add the garlic 10 minutes before the potatoes are ready. Garlic cooks very fast and when it is burned it tastes bitter. The dill is added before serving to enhance the fresh, spring flavor of the potatoes. I couldn’t recommend the exact amount of salt because everyone has different preference when it comes to saltines of a dish. Also, different brands of salt have different content and size of the crystals, which can lead to different results. Use your own judgment.
These baby potatoes with butter garlic and dill are only one pound. So, it is unlikely to have leftovers. If you end up with leftovers you should store them in the refrigerator. Consume them within 3-5 days of preparation.
Baby Potatoes With Butter Garlic and Dill
- 1 pound baby potatoes
- ¼ cup unsalted butter
- 4 garlic cloves
- ¼ cup chopped fresh dill
- salt and pepper to taste
- Preheat the oven to 380F
- Wash all the potatoes very well. Do not peel them.
- If the potatoes are tiny leave them whole. If they are slightly bigger chop them in half.
- Add the potatoes, butter, salt and pepper to a casserole dish that is oven save and has a lid. (I use a Pyrex glass casserole pot with a lid).
- Bake for 30 minutes with the lid closed.
- Then carefully remove the dish from the oven and open the lid. Use caution, hot steam will come out when you remove the lid.
- Cut the garlic cloves coarsely add to the dish and stir.
- Cover the baking dish with the lid and bake for 10 more minutes.
- After total of 40 minutes of baking the potatoes should be ready. Remove from oven, open the lid and add the chopped dill.
- Stir well and serve.