Soft diced potatoes tossed with butter and fresh dill and a touch or garlic make a perfect summer side dish.
This dish is sort of like a warm potato salad that's just perfect for summer. It's a staple in many Romanian households, especially during spring and early summer when fresh dill is everywhere.
What's extra nice about this potato salad dish is that this combo is near-universally loved.
Dill potatoes are not unique to Romania. Variations exist across Eastern Europe—like the Polish ziemniaki z koperkiem, or Russian dill potatoes often served with sour cream.
Even in Greek or Scandinavian cuisine, you’ll find similar pairings of boiled potatoes + dill + butter or olive oil. Just proves how great a pairing it is.
In Romania buttery potatoes with fresh herbs like dill or parsley are often served next to grilled meats or roast chicken.
It can also be made with a good quality oil instead of butter making it a great plant-based option for fasting meals or to go with simple vegetable stews, for example creamy Romanian mushroom stew.
The dill adds an earthy floral note that pairs beautifully with buttery potatoes and makes the dish feel a little brighter, even though it’s so simple.
Use whole waxy potatoes cut into chunks for a more traditional way to make it.
Good options are red potatoes, Yukon golds, or any variety that holds its shape well when boiled. The key is soft-but-not-mushy texture and lots of buttery dill to coat every piece.
Quick Summary
- Boiled potatoes with dill, butter and garlic
- Use whole waxy potatoes (cut up) or baby potatoes - peeled or unpeeled both work
- Fresh or dried dill both work well
- Ready in 30 minutes, great for meal prep
- Pairs with meat, fish, or vegetarian mains
Jump to:
Ingredients
Waxy potatoes or baby potatoes: Hold their shape after boiling and have a creamy interior.
Butter: Butter! Need I say more? Butter adds buttery flavor and richness.
Salt: Essential for both boiling and final seasoning.
Garlic powder: Adds mellow umami and complexity
Fresh or dried dill: The signature herb, giving a fresh and bright pop of summer flavor
Equipment
A pot for boiling the potatoes. A large bowl to toss it all together.
Instructions
Step 1: Prep and boil the potatoes
If using baby potatoes, scrub them clean and leave them whole (or halve if large). If using regular potatoes, peel or scrub them clean.
Then you can either cut them up before or after boiling into chunks about 3-4 cm / 1.5 inches wide. Cutting them before cuts down the cooking time.
Add them to a pot of salted water and bring to a boil. Cook until just fork-tender, about 12-15 minutes for cut up pieces or 18-20 for whole potatoes.
Step 2: Drain and dry
Drain the potatoes in a colander and let them sit for a few minutes to steam off extra moisture. This step helps the butter cling better.
Once they are cool enough to handle, cut them into chunks.
Step 3: Make the dill butter
Use the same pot (drained of all water) to melt the butter over low heat. Sprinkle in garlic powder and dill and give it a good mix.
Step 4: Toss and season
Return the potatoes to a large bowl and pour in the dill butter. Toss gently to coat. Taste and add more salt if needed.
Variations and Substitutions
- Use olive oil instead of butter for a vegan or dairy-free version (common in Romania and Greece during Orthodox fasting periods)
- Add lemon zest or a splash of vinegar if you want some brightness
- Swap garlic powder for a clove of finely minced or mashed garlic if you prefer fresh bright garlic flavor
- Stir in a spoonful of sour cream or crème fraîche for a creamy twist
- Roast leftover dill potatoes for crispy bits - if I end up with the rare leftover dill potatoes, I often roast them up and enjoy all the crispy bits, sometimes with some crumbled feta
Serving Suggestion
Serve warm and garnish with a bit more dill if you like.
These potatoes would make a great side dish for:
- Crunchy Oat Crusted Chicken Schnitzel
- Romanian Creamy Mushroom Stew (Ciulama de Ciuperci)
- Porcupine Meatballs in Tomato Sauce
Related
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Recipe
Buttery Dill Potatoes
Ingredients
- 1.5 kg waxy potatoes about 3.3lbs
- ½ cup unsalted butter
- 1.5 teaspoons salt
- 1 teaspoon garlic powder or 1 clove fresh, finely minced
- ½ cup fresh dill or 4 tablespoons dried
Equipment
- Medium-large pot (at least 4–5 liters / 4–5 quarts) — for boiling the potatoes
- Large mixing bowl (at least 3–4 liters / 3–4 quarts) — for tossing the potatoes with dill butter
Instructions
Prep and boil the potatoes
- If using baby potatoes, scrub them clean and leave them whole (or halve if large).
- For regular potatoes, peel or scrub them clean. Cut into chunks about 3–4 cm / 1.5 inches before or after boiling - cutting beforehand reduces cook time.
- Add to the pot of water with 1.5 teaspoons of salt and bring to a boil.
- Cook until fork-tender: - 12–15 minutes if cut up- 18–20 minutes if whole
Drain and dry the potatoes
- Drain the potatoes in a colander and let them sit for a few minutes to steam off extra moisture. Once cool enough to handle, cut into chunks if not already.
Make the dill butter
- In the same pot (drained of water), melt the butter over low heat. Turn off heat once melted and add the garlic powder and dill, stirring to combine.
Toss and season
- Transfer the potatoes to a large bowl and pour the dill butter over. Toss gently to coat. Taste and adjust salt if needed. Serve warm.
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