This is the best recipe out there for showcasing garden-fresh new potatoes. It makes the potatoes the star of the show.
When I was growing up, we had a big garden out back. My grandparents also had a big garden. We spent a lot of time out in the mud planting and then weeding and then harvesting.
My favorite time of year back then was when the potatoes were in season. Those new baby potatoes were the best part of summer. My Baba and my mom both made a potato dish that took advantage of another thing that was also growing in the garden at the same time. You guessed it – fresh dill! It was my absolute favorite potato dish growing up, and it still is.
What Kind Of Potatoes?
Nowadays I don’t have access to new potatoes very often, but when I do, I make this without a second thought. This truly is the recipe that is best for new potatoes. It highlights all of their flavor and makes them the star of the meal.
I also make this delicious creamy dill potato dish when I don’t have new potatoes. In that case, I use small red potatoes. It’s not quite the same as with those new baby potatoes, but it’s still soooo good.
How To Make Creamy Dill Potatoes
To make this dill potato recipe what you first do is to boil the potatoes until they’re fork tender. While they’re cooking, you sauté chopped onion in some butter. To the onion and butter, add heavy whipping cream and let that cream come to a boil over medium heat. Make sure to keep stirring it the whole time so that it doesn’t burn. The boiling evaporates off some of the water from the cream and thickens the sauce.
Then you add in the chopped fresh dill. It’s A LOT of fresh dill. When I’m teaching someone to make this recipe in person I tell them to add more dill than they thought they should add, and then add the same amount again. It’s seriously a lot of dill.
By then, your potatoes should be ready. Drain those and add them to the creamy dill sauce. At this point the dish is pretty much ready. I leave the skillet over low heat for a moment or two and stir the potatoes just so that everything incorporates. I taste the sauce here as well and add more salt and pepper, if needed.
And then I eat. I can’t tell you how happy this recipe makes me. It takes me back to my childhood and it is truly so tasty. I hope you and your family like it as much as I do.
Have a great day!
This recipe originally appeared in September 2013 and was revised and republished in March 2021.Print
This is my favorite potato recipe of all time. It’s creamy and comforting and has A LOT of dill for a delicious fresh flavor.
Listen to me explain briefly about how to make these potatoes, with some great tips along the way, by clicking the play button below:
- 2 lbs. small potatoes
- 2 tsp. plus 1/4 tsp. salt, divided
- 3 Tbsp. butter
- 1 medium onion, chopped
- 1/2 cup whipping cream
- 1/8 tsp. black pepper
- 1 cup of fresh dill fronds, chopped (approx. 1 oz. package of fresh dill)
- Wash the potatoes and then cut any larger ones in half.
- Put the potatoes in a medium saucepan and just cover with cold water. Add 2 teaspoons of the salt and stir.
- Partially cover the pot and bring to a simmer over high heat.
- Uncover and reduce heat to low. Stir.
- Simmer the potatoes until the are fork tender, 5-8 minutes. Drain.
- While potatoes cook, in a large skillet melt the butter over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, 3-5 minutes.
- Add the whipping cream, the remaining 1/4 teaspoon of salt, and the pepper. Stir.
- Increase the heat to medium and bring the cream up to a boil, stirring constantly. Reduce the heat to low and add the dill.
- Add the drained potatoes to the skillet. Use a large spoon to turn them over in the cream sauce, coating them.
- Gently stir them in the sauce over low heat for 1 minute. Serve.