Note: While the original recipe calls for fingerlings, I like to use white creamer potatoes (they’re slightly sweeter).

Servings: 3


  • Fingerling or white creamer potatoes, 1  1/2 lbs
  • Butter or olive oil, 1 tbsp
  • Salt and pepper
  • Fresh dill, 1  1/2 tbsp (I usually use rosemary, as shown below)


Step 1: Rinse potatoes thoroughly.

Step 2: On low heat, melt butter in a pot.

Step 3: Add the potatoes and season with salt and pepper. Toss until it’s evenly coated.

Step 4: Cover the pot. Cook over low heat for 30 minutes or until fork tender. Shake the pot every 10 minutes, to avoid burning the bottom of the potatoes.

Step 5: After potatoes are done cooking, remove from heat and let the potatoes sit for 5 minutes.

Step 6: Toss in your herbs, and serve.

Enjoy! You’ve got yourself a quick and easy side dish. :)

Original recipe by Ina Garten.


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