Buttery Dill Potatoes
Traditional Romanian dill potatoes tossed in butter and garlic—simple, herby, and ready in 30 minutes. This recipe makes about 6 side dish servings.
Servings 6 servings
Calories 314kcal
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
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
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.
Nutrition
Calories: 314kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 631mg | Potassium: 1177mg | Fiber: 4g | Sugar: 3g | Vitamin A: 793IU | Vitamin C: 25mg | Calcium: 38mg | Iron: 2mg