Boiled New Potatoes with Garlic
User Reviews
5
Boiled New Potatoes with Garlic
Description
This simple recipe begins by washing and halving baby new potatoes if needed. Garlic cloves are peeled and sliced to release their aroma during cooking. Both potatoes and garlic are boiled together in salted water until the potatoes become tender but remain firm enough to hold their shape. Once drained, the potatoes and softened garlic are mixed with butter and finely chopped fresh dill. Salt and black pepper are added to taste, enhancing the natural flavors.
The resulting dish has a creamy texture from the butter, combined with the gentle pungency of garlic and bright freshness from the dill. The skins on new potatoes are thin enough to eat and add a slightly rustic texture without needing peeling. This makes for an easy side suited to accompany roasted meats, grilled fish, or vegetables.
Dill can be substituted or supplemented with other fresh herbs like chives, oregano, or parsley depending on preference. Care should be taken not to overboil potatoes to avoid excess wateriness, which can interfere with the butter and herb coating. Leftover boiled new potatoes can be chilled and repurposed in potato salad.
Ingredients
- 1 ½ pounds potato or baby potatoes, new
- 4 cloves garlic
- 2 tablespoons butter
- 1 tablespoon dill chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Wash potatoes and cut in half if larger than bite-sized.
- Peel garlic cloves and slice each clove into 2-3 slices.
- Bring a large pot of salted water to a boil. Add potatoes and garlic.
- Boil until potatoes are tender when poked with a fork, about 12-14 minutes.
- Drain potatoes & garlic well and place in a bowl.
- Stir in butter and dill and season with salt & pepper to taste.
Notes
- Baby new potatoes don’t need peeling since their skin is thin and tender.
- Thin-skinned red or Yukon gold potatoes can be substituted if baby new potatoes aren’t available.
- Use entire dill sprigs including stems as the herb is delicate and flavorful throughout.
- Avoid overcooking potatoes to prevent them becoming watery and to allow the butter and herbs to cling properly.
- Other fresh herbs such as oregano, chives, or parsley can be added; if using sage or rosemary, briefly cook them in butter before adding potatoes.
- Leftover potatoes can be chilled and used in potato salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186 | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 61mg | 3% |
| Potassium | 728mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 34mg | 38% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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