Dill Fingerling Potatoes
Recipe: #476
October 14, 2011
Categories: Side Dishes, Potatoes, 5 Ingredients Or Less, Baby Shower, Brunch, Christmas, Fathers Day, Mothers Day, St Patricks Day, Thanksgiving, more
"I saw Ina Garten prepare these potatoes on one of her shows. She made them look so easy -- and THEY ARE!!!! I love "roasting" these little gems on the stove and not having to heat up the oven."
Ingredients
Nutritional
- Serving Size: 1 (203.5 g)
- Calories 456.6
- Total Fat - 11.4 g
- Saturated Fat - 2 g
- Cholesterol - 1.1 mg
- Sodium - 76.5 mg
- Total Carbohydrate - 85.5 g
- Dietary Fiber - 0.7 g
- Sugars - 0 g
- Protein - 3.7 g
- Calcium - 88.1 mg
- Iron - 2.3 mg
- Vitamin C - 76.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Melt the butter in a Dutch oven or large heavy-bottomed pot.
Step 2
Add the whole potatoes, salt, and pepper and toss well.
Step 3
Cover the pot tightly and cook over low heat for 20-30 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 of the potatoes from burning.
Step 4
Turn off the heat and allow the potatoes to seam for another 5 minutes. Don't overcook.
Step 5
Toss with the dill, and serve hot.
Tips
No special items needed.