I saw this recipe demonstrated on Ina's show Barefoot Contessa, and I knew I had to work it into my menu right away. I decided to skip the original side dish I had planned with my Salmon Burgers (see previous post) and try this instead. It looks super-simple with very few ingredients. With all the yummy, buttery, dill goodness, I think these potatoes will be a perfect accompaniment. I adore Ina, and her food is always top notch! I know these potatoes will deliver on flavor.
Dill Fingerling Potatoes
2009, Ina Garten, All Rights Reserved/foodnetwork.com
2 tablespoons butter
1 1/4 pounds fingerling potatoes, rinsed but not peeled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.
These potatoes were another winning recipe last night! Really, we had a great dinner...and these potatoes were an extra little touch that made it so. They were really easy to prepare, and they turned out perfectly seasoned and cooked; just as Ina promised. I think you could probably try the same technique with small red potatoes...which I may try next time if I can't find fingerling potatoes. Overall, we will totally make these potatoes again. They were delicious!!!