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.
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
- 1
Prep: Melt the butter in a Dutch oven or large heavy-bottomed pot.
- 2
Mix: Add the whole potatoes, salt, pepper, 1/2 tablespoon of the dill and the garlic, toss well.
- 3
Braise: 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.
- 4
Steam: Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook.
- 5
Serve: Toss with the reserved dill, and salt to taste, then serve hot.
Cook it from the original
This recipe comes from ohsweetbasil.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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