You can't beat the flavour of garden fresh new potatoes with their crisp texture and slightly sweet taste. No peeling required with their wafer thin skins that add great taste and colour to any potato dish. My sister-in-law Patti is a fantastic cook and this recipe is an adaptation of her creamy dill potatoes. Fresh dill is a must for this recipe, you can't quite get the same flavour with dried dill.
New Potatoes with Creamy Dill Sauce
by Laureen King from ArtandtheKitchen
- 3 lbs new potatoes
- 4 cups heavy cream
- 1 cup onion finely chopped
- 1/4 cup butter
- 1/4 - 1/2 cup fresh dill chopped (don't use stem part)
- 1/2 - 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon nutmeg
- In large heavy saucepan melt butter over medium heat.
- Add finely chopped onions and sauté until onions are golden brown. (do not over brown)
- Slowly stir in heavy cream.
- Stir in dill. (I only use the feathery ends of the dill, not the stems)
- Add salt, pepper and nutmeg.
- Simmer on low heat for about 30 minutes until sauce thickens a bit.
- While dill sauce is simmering prepare new potatoes.
- Wash potatoes, removing any blemished spots.
- Add to large pot of cold water (enough to fully cover potatoes).
- Add a teaspoon of salt and cook over medium high heat until potatoes are tender, not mushy.
- Drain and serve with creamy dill sauce.