Herb-Infused Side Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lbs new potatoes
02 -
1/2 Tbsp sea salt for boiling potatoes + 1/2 tsp more for seasoning the sauce
03 -
1 Tbsp olive oil or butter
04 -
1/2 medium onion, finely diced
05 -
1 garlic clove, pressed
06 -
3/4 cup heavy whipping cream
07 -
1/4 cup fresh dill, chopped
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
# Notes:
01 -
New Yukon gold potatoes are recommended, but any variety of new potatoes or red potatoes will work well
02 -
For a richer flavor, use butter instead of olive oil
03 -
This dish is best served fresh but can be reheated gently if needed