Pommes Bouillies a l'Aneth (Boiled potatoes with dill)
- Total Time
- 30 minutes
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Ingredients
- 6new, red, waxy potatoes, about 1½ pounds
- Salt to taste, if desired
- 6dill sprigs with stems
- 2tablespoons butter
- 2tablespoons finely chopped dill
Nutritional analysis per serving (4 servings)
297 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 7 grams protein; 761 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
Cut each potato in half. Using a sharp knife, cut away a small center strip of skin from the outside of each piece. Put the potatoes in a saucepan and add water to cover and salt to taste. Add the dill sprigs.
- Step 2
Bring to a boil and simmer until tender, about 20 minutes.
- Step 3
Drain. Discard the dill sprigs. To the potatoes add the butter and chopped dill. Stir gently to coat the pieces and serve.
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