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Garlic Dill New Potatoes Recipe

| February 6, 2012 | 6 Comments

Garlic Dill New Potatoes Recipe
Quick and easy potatoes, simple to make with just a few ingredients.  You’ll love the taste of these potatoes with a hint of garlic and dill.  It’s a great side dish for just about any meal and pairs well with about any meat dish.  You can even prepare them a day or two ahead and heat and serve when needed.

 


Garlic Dill New Potatoes Recipe:

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Every time I visit one of the Boston Market® Restaurant locations, I have to order their Garlic Dill New Potatoes.  I just love them.  They do a great job of preparing many dishes that I like, but I always seem to order pretty much the same thing each time I visit.

Normally, I’ll order the Rotisserie Chicken as my main item and then add the Garlic Dill New Potatoes along with Fresh Vegetable Stuffing to complete my meal.  I must have the cornbread as well.  It’s not a complete meal without bread and Boston Market® produces some pretty good cornbread in my opinion.

My hometown has yet to acquire a Boston Market® Restaurant and the nearest location is about 40 miles away.  I have lots of bittersweet memories of eating at that one location in particular.  I spent some rough hours of my life sitting out in their parking lot eating late evening suppers in my car after my wife passed away.  Maybe I can share more with you later in future posts as we build our site.

Garlic Dill New Potatoes are pretty simple to make and only use a few ingredients.  It’s a great side dish for lots of meals and should you not devour them all in one sitting, they will keep in your refrigerator for several days.  Ready?

Let’s Get Cooking!

 

Ingredients you'll need for Garlic Dill New Potatoes
These are the ingredients you will need.

 

Start by washing your potatoes
Begin by washing and scrubbing your potatoes very well.

 

Boil the potatoes in water.
Place potatoes in a saucepan and cover with about an inch of water.  Bring to a boil on medium-high heat.  Once they start boiling, reduce the heat down to medium and let the potatoes boil for about 20 minutes until soft but not mushy.  You can take a knife or fork and break one open to see if it’s cooked all the way through at this point.  If not, just toss it back in the pot and let them cook a few minutes longer.

 

Drain the water from the potatoes.
When potatoes reach the desired tenderness, remove from heat and pour into a colander to drain off the liquid.

 

Chop up some garlic.
Finely chop 2 cloves of fresh garlic.

 

Cut the potatoes into wedges.
Cut the potatoes into halves, then into quarters or wedges.  Larger potatoes should be cut into about 6 wedges.  Try to keep them all about the same size.

 

Melt some butter in the saucepan.
Place a small saucepan or skillet on medium heat and begin to melt the butter.  Watch it carefully and don’t let the butter burn.  Adjust your heat as needed as stoves will vary.

 

Add the chopped garlic to the butter.
Add the chopped garlic and let it cook until slightly toasted in color.  Garlic can burn quickly so don’t let it overcook.

 

Add the fresh dill.
Strip the dill leaves from their stem and add them into the butter and garlic mixture.

 

Add the salt.
Add the salt, well…..add the “blurry salt.”   Wait….I’ve got more of them.

 

Add some black pepper.
Now add the “blurry pepper.”  See, told you I had more.  At least I’m consistent.

 

Add the celery seed.
Add the “slightly blurry” celery seed.  OK, I’m getting better, let’s hope it holds out till we finish.

 

Place the potato wedges in a serving bowl.
Place the potato wedges in a serving bowl.

 

Pour the melted butter and spices over the potatoes.
Pour the melted butter, garlic and seasonings over the potatoes.  Gently toss them to coat each wedge.  At this point, they are ready to serve.  If you need to keep them warm, you could place them in a casserole dish and place in a slightly warm oven to hold them until needed.  Don’t leave them for long but the extra time will also allow the flavors of the seasonings to absorb into the potatoes even more.

Serve and enjoy.
Serve and Enjoy!

 

Garlic Dill New Potatoes Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 Servings

Garlic Dill New Potatoes Recipe

Quick and easy potatoes, simple to make with just a few ingredients. You'll love the taste of these potatoes with a hint of garlic and dill. It's a great side dish for just about any meal. You can even prepare them a day or two ahead and heat and serve when needed.

Ingredients

  • 1 to 2 - pounds of New Red Potatoes
  • 1/2 – Stick of Butter…the real stuff.
  • 2 – cloves of Garlic
  • 1/2 – teaspoon of Salt
  • 1/2 – teaspoon of Black Pepper
  • 1/2 – teaspoon of Celery Seed
  • 4 to 5 sprigs of Fresh Dill (or about 1/2 teaspoon of Dried Dill)

Instructions

  1. Wash and scrub your new potatoes until clean.
  2. Place potatoes in a large sauce pot and cover with water.
  3. Bring to a boil over medium-high heat.
  4. Reduce heat to medium and cook until tender but not mushy.
  5. When potatoes are done, pour into a colander to drain the liquid.
  6. Cut the potatoes in half, then into wedges. Larger potatoes should be cut into about 6 wedges.
  7. Finely chop the garlic cloves.
  8. In a small saucepan, on medium heat, add the butter and let it slowly melt.
  9. Add the minced garlic. You only want the garlic slightly toasted so don’t let it burn.
  10. Strip about 4-5 sprigs of the fresh dill and place leaves in the butter and garlic mixture.
  11. Add the salt, black pepper and the celery seed. Stir until the garlic is lightly toasted and remove from heat.
  12. Place potato wedges into a serving bowl and then pour the melted butter, garlic and seasonings on top.
  13. Gently stir and toss the wedges until each potato section is coated with the butter mixture.
  14. Serve immediately while still warm.
http://www.tasteofsouthern.com/garlic-dill-new-potatoes-recipe/

 

Your Comments:

I hope you’ll give these a try and let me know how you like them.  This is a great side dish for about any meat and potatoes type of meal.

I used fresh dill in making mine but you could certainly use dried dill as well.  Just remember that dried dill will have a stronger flavor so use sparingly first time around.  Same for the garlic.  I like garlic but you might want to use less when you try the recipe.  I look forward to reading your comments so feel free to share them in the section below.

Be Blessed!!!
Steve

 

 

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Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (6)

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  1. Maryanne says:

    Can’t wait to try this recipe. The potatoes from BM are my absolute favorite, so I’m excited to give your recipe a try! Thank you :)

    • Steve Gordon says:

      Hi Maryanne, I do hope you get to try the recipe, I think you’ll like them. I’m happy to share the recipe and thankful that you paid us a visit today. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  2. Daniel says:

    You, sir… are awesome. I tried a copycat recipe and the end result was close but not a true clone. Thank you for the articulate step-by-step … those potatoes look perfect.

    • Steve Gordon says:

      Thank you for your comments Daniel. I appreciate that and I do hope you will give them a try. Let me know how they turn out OK. Please visit with us again soon. Be Blessed!!! –Steve

  3. Lora Harper says:

    Thank you for this recipe! I, too, have long loved these in out-of-town Boston Market restaurants, but my home town lacks one, too.

    • Steve Gordon says:

      Hi Lora, Thanks for your comments and for stopping by. It’s a very simple recipe, but I really love these potatoes. Maybe one day we’ll both be fortunate enough to have a Boston Market nearby. Be Blessed!!! –Steve

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