Dill Potatoes
Dill Potatoes are an easy side that you can toss together and is pretty hands off. It also pairs perfectly chicken dishes.
Ingredients
- 4 Tbsp Butter
- 1½ lbs. fingerling potatoes, rinsed but not peeled (can substitute for other small baby potatoes)
- 1 tsp kosher salt
- ¼ tsp fresh ground pepper
- 1 Tbsp fresh chopped dill (if using dried, 1 to 1.5 tsp)
Instructions
- Melt the butter in a large cast iron dutch oven or similar heavy pan. Add in potatoes, salt, pepper and dill. Swirl everything around so the potatoes are nice and coated with butter and seasonings. Cover and cook over medium heat for 30-40 mins.
- Every 5-10 minutes, Pick up and shake the pot occasionally without removing the lid to roll the potatoes around inside. This ensures even browning of the skin while cooking.
- After 30 minutes, check to make sure the potatoes are ready by piercing with a knife or fork. If they are difficult to pierce, then cook for 10 more minutes. After the potatoes are done, remove from heat and let them rest with the lid on for an additional five minutes.