Steamed Potatoes With Dill
- Servings: 4.
This is an easy way to showcase the just-dug local potatoes we can find in our farmers' markets. With only three ingredients, make sure you use the best of each: sweet little red potatoes, good unsalted butter, and snips of bright green fresh dill.
You can use a vegetable steamer or the insert of a pasta pot to steam the potatoes. You can cut the dill with a chef's knife or else use your kitchen scissors to get a fine snip.
- 3/4 pound small red potatoes, unpeeled
- 2 tablespoons unsalted butter, softened
- 1 tablespoon chopped fresh dill plus some sprigs for garnish
- In a small bowl, use a fork to combine and cream together the butter, dill and a pinch of salt. If you have good sea salt, this is a good time to use it.
- Scrub the potatoes for any dirt or debris and use a paring knife to remove any marks. If you'd like to add some visual appeal, you can use a vegetable peeler to cut a band of skin off each potato (as we've done in the photo with this recipe).
- Set a steamer over boiling water and steam the potatoes, covered, for 13 to 15 minutes or until tender. Test for doneness by piercing the potato with a sharp paring knife.
- Cut each potato in half and top with the dill butter. Toss to coat as the butter melts.
- Serve immediately with an added sprig of dill as a garnish.