Baby Potatoes with Dill & Parmesan
Recipe: #16373
December 17, 2014
Categories: Desserts, Side Dishes, Potatoes, 5 Ingredients Or Less, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"Sometimes the simplest is the best, this is delicious in the summer when the new baby potatoes are in season"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (253.6 g)
- Calories 269.6
- Total Fat - 13.9 g
- Saturated Fat - 8.5 g
- Cholesterol - 35.7 mg
- Sodium - 192.2 mg
- Total Carbohydrate - 30.2 g
- Dietary Fiber - 6.4 g
- Sugars - 0.1 g
- Protein - 9 g
- Calcium - 205.8 mg
- Iron - 7.9 mg
- Vitamin C - 26.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Fill a medium pot with whole unpeeled baby potatoes. Add in 2 teaspoons of salt. Cover and bring to a boil and cook red potatoes at a light boil for about 10-12 or just until you can easily pierce potatoes with a fork. Remove from heat and drain well, then slice the potatoes in fourths.
Step 2
In a large pan over medium heat, melt butter. Transfer potatoes to the buttery skillet then sprinkle with garlic salt to taste. Toss potatoes to coat them in butter and sprinkle again with garlic salt. Let potatoes sit undisturbed for 2-3 minutes then turn them and let sit another 2-3 minutes.
Step 3
Once potatoes are starting to turn golden on the second side, turn them and sprinkle generously with fresh dill and top with shredded parmesan cheese. Remove from heat and let the potatoes sit in the hot skillet to let the cheese melt, then serve.
Tips
No special items needed.
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