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:
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!
These are the ingredients you will need.
Begin by washing and scrubbing your potatoes very well.
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.
When potatoes reach the desired tenderness, remove from heat and pour into a colander to drain off the liquid.
Finely chop 2 cloves of fresh garlic.
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.
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 and let it cook until slightly toasted in color. Garlic can burn quickly so don’t let it overcook.
Strip the dill leaves from their stem and add them into the butter and garlic mixture.
Add the salt, well…..add the “blurry salt.” Wait….I’ve got more of them.
Now add the “blurry pepper.” See, told you I had more. At least I’m consistent.
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.
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!
