| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 3 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 1/4 pounds fingerling potatoes, rinsed but not peeled
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons chopped fresh dill
Instructions
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 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 potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook. Toss with the dill, and serve hot.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 214 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 463 mg |
Reviews
Delicious but my potatoes also weren’t nearly done after 20 minutes in my Dutch oven. I added a quarter cup of chicken broth and steamed for another 20 and they came out perfect!
excellent – definitely had to cook longer than what was instructed. Couldn’t find fingerling potatoes, but used a bunch of baby red and gold. Paired with Ina’s salmon w herbs.
Outstanding! Served with a perfect medium rare Standing Rib Roast! Thanks Ina!
Wow these were good. Will definitely make again.
So simple and easy AND delicious! The shaking is fun too!
Admittedly, I was skeptical on this cooking method for potatoes, but in Ina we trust! And in Ina’s words, “how easy is that?”! These potatoes were perfectly cooked, and the fresh dill was delicious. Happy to have found a new way to serve potatoes. Thanks Ina!
We love this recipe. The dill and potatoes are great. I have added other spices and herbs using this method. Delicious!!!
Disappointed in this recipe. Could be cook error but I’ve had the potatoes cooking in a heavy pot as directed for an hour. Just tested them and they are still hard. Ugh.
This recipe is wonderful just as written. The first time I made it, I didn’t have fresh dill on hand so I just did salt and pepper and it wasn’t lacking flavor.
I couldn’t help noticing that the only person who gave this less than 5 stars added white wine vinegar to the dish. Why????? This was so delicious and easy just the way Ina said to make it. It did take longer than 20 minutes but that worked well for me. After the initial 20 minute steaming I let it sit in the pan for a while and when it was almost time to serve I “reheated” it which actually crisped up the skin and got me rave reviews. This is so good and you can make it in your sleep!