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