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:[sc name="dillpotatoesrotd"][/sc]
- 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.