New Potatoes with Sour Cream and Dill

 New Potatoes with sour cream and dill

Spring and early summer is a season for new potatoes. New potatoes are freshly harvested young potatoes with paper-thin skin. They are so delicious that I can eat new potatoes every day! You can serve it with any meat or fish.

 

The best is small or medium size potatoes and you don’t have to cut them. I grow potatoes in my garden and I found mostly large size potatoes which I am going to use for this dish.

 

 New Potatoes with sour cream and dill


Ingredients:New Potatoes with sour cream and dill
– New Potatoes – 2 pounds
3-4 Tbsp butter
½ cup sour cream
Fresh Dill
Salt, Pepper

New potatoes have a very thin skin, so you don’t peel such potatoes – you just scrub them. You can scrub potatoes with a knife or with the abrasive side of a dish sponge.

Tip: to avoid brown stains on your fingers from new potatoes, scrub them under running cold water.

 

 New Potatoes with sour cream and dill

If potatoes have the size of a small egg or smaller – leave them whole, and cut larger ones in halves or quarters.

Place potatoes in a pot, cover with cool water and bring to a boil. Add about ½ Tbsp salt and cook, gently boiling about  10 minutes or until easily pierced with a fork.

 

 New Potatoes with sour cream and dill

Chop dill.

 

 New Potatoes with sour cream and dill


Drain the potatoes. Add butter, sour cream and chopped dill.

 New Potatoes with sour cream and dill


Cover pot with a lid and shake pot to mix everything together.
Serve immediately.
 Enjoy!

 New Potatoes with sour cream and dill

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