Buttered Dill Potatoes Food

BUTTERED DILL POTATOES

Steps:

• Fill a large pot with about 3 inches of water and place a steamer insert in the bottom of the pan. Bring to a boil.
• Place halved potatoes on top of the steamer insert and cover pot with a lid. Steam potatoes until fork tender, about 15 minutes.
• Remove steamed potatoes from the pot, drain water and remove steamer insert. Return potatoes to the warm pot and add butter, dill, salt and pepper. Toss to coat until butter is melted then serve warm.

BUTTERED RED POTATOES WITH DILL

Steps:

• Fill a medium pot with cut potatoes and add warm water until there is 1/2" of water above the top of the potatoes. Stir in 1 tsp salt. Cover and bring to a boil and cook red potatoes at a light boil for about 10-12 min in salted water or until you can smoothly pierce potatoes with a fork. Remove from heat and drain well.
• In a large pan over medium heat, melt 4 Tbsp butter. Transfer potatoes to the buttery skillet then sprinkle with garlic salt to taste. Toss potatoes to coat them in butter and sprinkle again with garlic salt. Let potatoes sit undisturbed for 2-3 minutes then turn them and let sit another 2-3 minutes.
• Once potatoes are starting to turn golden on the second side, turn them and sprinkle generously with fresh dill and top with shredded parmesan cheese. Remove from heat and let the potatoes sit in the hot skillet to let the cheese melt a bit then serve.

BAKED SWEET POTATOES WITH DILL BUTTER

Steps:

• Prick 4 sweet potatoes with a fork. Place on a baking sheet and bake at 400 degrees F until soft, 60 to 75 minutes. Mix 6 tablespoons softened butter, 1 tablespoon chopped dill, 1 small sliced scallion and 1 1/2 teaspoons grated lemon zest; season with salt and pepper. Cut open the potatoes and top with the dill butter.

PARSLEY-DILL POTATOES

Steps:

• Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.

GARLIC DILL NEW POTATOES

Steps:

• Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
• In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

BRAISED DILL POTATOES

Steps:

• In a large saucepan, arrange potatoes in a single layer. Add broth and butter. Cover and cook over medium-high heat for 12 minutes., Uncover; cook until potatoes are tender and broth is evaporated, 7-10 minutes. Press each potato with a turner to crush slightly. Sprinkle evenly with the dill, salt and pepper. Cook until bottoms are lightly browned, 2-3 minutes longer. Serve with sour cream.

NEW POTATOES WITH DILL BUTTER

Steps:

• 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.

DILL BUTTER

Steps:

• Place butter, oil, and dill in a mixing bowl. Beat until well blended. Store covered in the refrigerator.

NEW POTATOES WITH BUTTER AND DILL

Steps:

• Place potatoes in a small pot of salted water; bring to a boil and cook on low for 15-20 minutes, or until potatoes are just fork tender; drain well and set aside.
• Place butter, dill weed, pepper and salt to taste in the pot; return potatoes to the pot; heat over low heat, tossing frequently for 3 minutes or until butter melts and coats the potatoes.

BOILED POTATOES WITH DILL

Steps:

• Place potatoes in a pot, cover with water; add dill and salt. Bring to a boil, and simmer for 15 minutes or until potatoes are tender.
• Drain potatoes, and discard dill sprigs. Place potatoes in a saucepan; add butter, chopped dill, salt, pepper and cumin. Stir gently to coat potatoes. Serve immediately.

CREAMED DILL POTATOES

Steps:

• With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently.

BUTTERY DILL POTATOES

Steps:

• Wash and scrub your potatoes.
• Cut into 1/2 inch slices or cubes (whichever you prefer) but leave the skins on.
• Place potatoes into a large pot of salted boiling water and let cook for about 8- 10 minutes until potatoes are soft but not mushy and they hold there shape.
• Drain and rinse with cold water to stop the cooking process.
• Place your butter in a pan and melt butter with a medium-high heat.
• Add your dill and mix well.
• Place your potatoes in your pan and stir until potatoes are evenly coated with butter/dill mixture.
• Saute another 5 to 10 minutes.
• You can add more butter or dill depending on your tastes.
• Season with salt and pepper.
• Enjoy!