Best 8 Garlic Dill New Potatoes Recipes

NEW POTATOES IN A GARLIC CREAM SAUCE

Steps:

• How to cook new potatoes:
• Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have a very thin skin. You don't have to scrub all of it off, just get at least half of it off.
• Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1" thick pieces. Place potatoes in a pot and cover with cold water. Bring to a boil, add 1/2 Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.
• In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and saute over medium heat until golden and soft. Add 1 pressed garlic clove and sauté another minute, stirring constantly. Add 3/4 cup heavy whipping cream and 1/2 tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes. Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve.

GARLIC DILL NEW POTATOES RECIPE

Steps:

• Wash and scrub your new potatoes until clean.
• Place potatoes in a large sauce pot and cover with water.
• Bring to a boil over medium-high heat.
• Reduce heat to medium and cook until tender but not mushy.
• When potatoes are done, pour into a colander to drain the liquid.
• Cut the potatoes in half, then into wedges. Larger potatoes should be cut into about 6 wedges.
• Finely chop the garlic cloves.
• In a small saucepan, on medium heat, add the butter and let it slowly melt.
• Add the minced garlic. You only want the garlic slightly toasted so don't let it burn.
• Strip about 4-5 sprigs of the fresh dill and place leaves in the butter and garlic mixture.
• Add the salt, black pepper and the celery seed. Stir until the garlic is lightly toasted and remove from heat.
• Place potato wedges into a serving bowl and then pour the melted butter, garlic and seasonings on top.
• Gently stir and toss the wedges until each potato section is coated with the butter mixture.
• Serve immediately while still warm.

GARLIC DILL NEW POTATOES

Steps:

• 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.

NEW POTATOES WITH GARLIC AND DILL

Steps:

• Wash and place the Baby Potato (750 gram) in a pan. Cover with at least 3cm of boiling water and cook on medium heat until tender for about 20 minutes.
• Drain the potatoes in a sieve and shake to remove any excess water, set aside, and allow them to dry for a few minutes.
• Heat the Vegan Butter (2 tablespoon) in a pan on medium heat. Add the Garlic (5 clove) and fry until golden.
• Add the baby potato and spread them evenly. Press down gently on each potato with a large fork or potato masher until it's flattened but still in one piece.
• Gently stir and turn the potatoes so they're evenly coated in butter. This should take 3-5 minutes.
• Add Fresh Dill (10 gram), Salt (1/2 teaspoon), and Ground Black Pepper (1 pinch), toss and then cook for another couple of minutes.
• Serve hot and enjoy!

DILL FINGERLING POTATOES

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

ROASTED DILL POTATOES

Steps:

• Place the potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with garlic, dill, salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until golden brown, stirring every 10 minutes.

GARLIC-DILL SMASHED POTATOES

Steps:

• Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes. Cool for 10-15 minutes., Meanwhile, place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Transfer potatoes to a small bowl; squeeze softened garlic into bowl. Add the remaining ingredients; mash potatoes.