Dill Fingerling Potatoes
Created by Bobbie on October 14, 2011
- Servings: 3-4
- Prep Time: 10m
- Cook Time: 35m
- Recipe #476
Ingredients
- 2 tablespoons unsalted butter
- 1 1/4 pound fingerling potatoes, rinsed but not peeled
- 1 teaspoon kosher salt
- 1/4 teaspoon finely ground black pepper
- 1 1/2 tablespoons chopped fresh dill (you can adjust the amount to your taste)
How to Make
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Step 1: Melt the butter in a Dutch oven or large heavy-bottomed pot.
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Step 2: Add the whole potatoes, salt, and pepper and toss well.
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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.
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Step 4: Turn off the heat and allow the potatoes to seam for another 5 minutes. Don't overcook.
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Step 5: Toss with the dill, and serve hot.
Nutritional Facts
- 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