Boiled Potatoes With Dill Recipes

Steps:

• Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.

Steps:

• Place potatoes in a large pot of water. Bring to a boil, and cook until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving bowl, add butter, and season with salt and pepper. Toss with herbs.

Steps:

• Mash butter and 2 tablespoons dill in a small bowl. Season dill butter with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.
• Place potatoes in a large pot. Cover with cold water by 1"; season with salt. Bring to a boil; reduce heat to medium and simmer gently until tender, 10-12 minutes. Drain.
• Transfer hot potatoes to a medium bowl; add dill butter and 1 tablespoon water. Toss, adding water by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper and transfer to a serving bowl. Garnish with more dill and caraway seeds, if desired.

Steps:

• With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently.

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes., Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat.

Steps:

• Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
• In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

Steps:

• Place the fingerling potatoes in a medium pot, add cool water to cover by 1 inch, and bring to a boil over high heat. Add salt to taste, reduce the heat, and simmer for 10 to 15 minutes, until the potatoes are fork-tender. Remove the pot from the heat and drain off the water. Toss the potatoes well with the butter and the chopped dill, melting the butter. Season with additional salt to taste, and serve.

Steps:

• Preheat oven to 425 degrees F.
• In a baking pan toss together potatoes, oil, and salt, and roast in middle of oven, stirring occasionally, until potatoes are golden, about 25 minutes. Toss with dill.

Steps:

• Place potatoes in a pot, cover with water; add dill and salt. Bring to a boil, and simmer for 15 minutes or until potatoes are tender.
• Drain potatoes, and discard dill sprigs. Place potatoes in a saucepan; add butter, chopped dill, salt, pepper and cumin. Stir gently to coat potatoes. Serve immediately.

Steps:

• Boil the potatoes in salted water until fork-tender; drain and place in a large bowl.
• Toss with lemon, salt, pepper and olive oil.
• Sprinkle the potatoes with dill weed; toss and serve.

Steps:

• Place butter in a serving bowl.
• Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half.
• Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.

Steps:

• Boil potatoes until almost done, then peel and dice.
• Spread potatoes out evenly into casserole dish.
• Mix together butter, milk and flour and bring to a boil, whisking constantly.
• Cook for 1 minute more, then remove from heat.
• Add mayonnaise and rest of ingredients and mix.
• Pour mixture over potatoes in casserole.
• Sprinkle paprika and additional dill on top, if desired.
• Bake uncovered for 30 minutes.

Steps:

• Boil Potatoes for 10-15 minutes checking them for softness with a fork.
• You want them to be soft, but not falling apart or fully cooked.
• Cube the potatoes into approx.
• 1/2 to 1 inch cubes, not to thick or thin.
• Spread 2-3 tablespoons of the oil onto a nonstick cookie sheet. Preheat oven to 350 degrees.
• Put potatoes on sheet spreading them around in the oil, but keeping them away from direct contact with the side of the sheet. Season with garlic salt, onion salt and dill.
• (This should be over all potatoes, but depending on how much you want to flavor them, it is variable..
• I moderately-generously season them). Pepper to taste. Cook for 25-30 minutes or until done. Slightly golden brown.
• Halfway through check potatoes and stir around on sheet. If oil has cooked out, add the remaining oil, keeping potatoes moist but not saturated.
• After done, remove from oven and place in bowl, generously sprinkling Parmesan cheese over them.
• Stir well and serve, making sure each potato has some Parmesan cheese on it!!! Enjoy!!! Sarah Smith