Braised Garlic Dill Fingerling Potatoes
Little buttery fingerling potatoes braised with garlic and dill and topped off with fleur de sel salt are the next greatest thing to hit your Sunday dinner. A fingerling potato has an extra creamy instead with a paper thin peel that crisps perfectly when roasted.
Servings: 6
Ingredients
- 2 Tablespoons Unsalted Butter
- 1 Pound Fingerling Potatoes rinsed but not peeled
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 1 1/2 Tablespoons Chopped Fresh Dill
- 3 Cloves Garlic minced
- Fleur de Sel or other coarse salt, even kosher works
Instructions
- Melt the butter in a Dutch oven or large heavy-bottomed pot.2 Tablespoons Unsalted Butter
- Add the whole potatoes, salt, pepper, 1/2 tablespoon of the dill and the garlic, toss well.1 Pound Fingerling Potatoes, 1 teaspoon Kosher Salt, 1/4 teaspoon Freshly Ground Black Pepper, 1 1/2 Tablespoons Chopped Fresh Dill, 3 Cloves Garlic
- Cover the pot tightly and cook over low heat for 20 to 30 minutes, shaking the pot occasionally or stirring with a wooden spoon, until the potatoes are tender when tested with a small knife.
- Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook.
- Toss with the reserved dill, and salt to taste, then serve hot.1 1/2 Tablespoons Chopped Fresh Dill, Fleur de Sel
Notes
Leftovers can be refrigerated for 3-4 days
Nutrition
Serving: 3oz. | Calories: 94kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 393mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 15mg | Calcium: 14mg | Iron: 1mg