New Potatoes with Creamy Dill Sauce

A must-try recipe for new potatoes lathered in a decadent creamy dill sauce. A simple yet impressive summer side dish that’s been a Ukrainian family-favorite for years.

Oh, potatoes.

Little spuds dug from the earth, so economical and unassuming. Yet lathered in a decadent creamy dill sauce, the modest potato turns into a rich and impressive side dish. This recipe has always been a favorite in my Ukrainian family. Obviously, we like potatoes around here.

But what is a new potato, you ask? Often called “baby potatoes”, these mini taters are harvested young in the spring or early summer. They are smaller in size than their fully grown counterparts, with thinner skins and a sweeter, less starchy taste. If you’ve never tried them before, then this recipe for New Potatoes with Creamy Dill Sauce will have you in looove.

WHAT YOU’LL NEED TO MAKE NEW POTATOES WITH CREAMY DILL SAUCE

The good news is that chances are you already have most ingredients on hand:

• new potatoes (any color)
• heavy cream
• butter
• fresh dill
• salt & pepper

HOW TO MAKE THIS RECIPE

Making this recipe couldn’t get much easier either:

1. boil the potatoes until fork-tender, about 10 to 15 minutes depending on size, then drain
2. add the butter and cream and let simmer until slightly thickened
3. stir in the salt, pepper and heaps of fresh dill
4. try not to eat them all straight from the pot

CREAMY DILL NEW POTATOES: SOME HELPFUL TIPS

• To help your sauce thicken faster, use a trick I like to call “the sacrifical potato”. It’s not as menacing as it seems… while the sauce is simmering, slightly smash one of the potatoes to allow it to release some of its starch that will help with the thickening process
• Sub in dried dill if you don’t have any fresh on hand. It will still turn out just as delicious
• If you’re short on cream, try supplementing with a bit of sour cream or plain yogurt. Just expect a bit of a tangier flavor
• Only have regular spuds? Waxier varieties that hold their shape when cooked, like red skin potatoes, can be quartered and boiled. For a more starchy type like russets, prepare the cream sauce separately and serve alongside the already-cooked potato.

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YOU MAY ALSO LIKE

• Crispy Roasted Potatoes with Herb Dressing
• Barley Risotto with Asparagus and Crispy Prosciutto
• Summer Beet Salad with Simple Citrus Dressing

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