Potatoes are one of those vegetables that we North Texans can’t live without. They always show up on our Thanksgiving tables it seems. For cooking new potatoes they mainly need to be washed and scrubbed first and don’t have to be peeled. But peeling them is okay if that is your preference. If the new potatoes are small enough, you can cook them whole. Otherwise slice them in large slices or quarter them. Cover with water, salt and pepper and cook until fork tender.
New Potatoes with Dill Butter
Recipe adapted fromBon Appetit, June 2012
6 to 8 servings
Ingredients
¼ cup (1/2 stick) unsalted butter at room temperature
2 TB coarsely chopped fresh dill plus more for garnish
Kosher salt and fresh ground pepper
2 lb new potatoes or other small potatoes
1 TB crushed toasted caraway seeds (optional)
Water
Other Items Needed
Measuring cups and spoons
Cutting board
Chef’s knife
Potato masher
Small bowl
Large pot
Colander
Medium bowl
Large spoon
Serving bowl
Instructions
In a small bowl mash together butter and 2 TB fresh dill.Season with salt and pepper.(Can be made 1 week ahead.) Cover and chill.
Place potatoes in the pot. Cover with water by 1 inch. Season with salt. Bring to a boil. Reduce heat and simmer gently until tender. Drain in the colander.
Transfer hot potatoes to the bowl. Add dill butter and 1TB water. Toss, adding water by teaspoonful until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper. Transfer to a serving bowl. Garnish with more dill and caraway seeds.
Another recipe for the Thanksgiving table is on the chalkboard for Kathryn’s Texas Kitchen.
Until next time…
Bon appétit!