Dilled Potatoes
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12small red potatoes, about 1 pound
- Salt and freshly ground white pepper to taste
- 1tablespoon butter
- ¼cup finely chopped dill
Nutritional analysis per serving (4 servings)
85 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 273 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For an attractive touch, use a paring knife to remove a thin band of skin around each potato. Leave the rest of the skin intact.
- Step 2
Wash the potatoes and place them in a saucepan with water to cover. Add salt, bring to a boil and simmer about 20 minutes or until tender.
- Step 3
Drain the potatoes and add pepper, butter and parsley or dill. Toss well and serve hot.
Private Notes
Comments
I drained the potatoes, then put them in the saucepan over low heat, occasionally shaking till they dried out. Added chopped dill, parsley, butter, salt and pepper. Somehow superior to similar recipes. Gotta trust Pierre Franey!
I drained the potatoes, then put them in the saucepan over low heat, occasionally shaking till they dried out. Added chopped dill, parsley, butter, salt and pepper. Somehow superior to similar recipes. Gotta trust Pierre Franey!
I made this with olive oil instead of butter and it was still yummy! Also I used blue potatoes.