New Potatoes with Lemon and Dill
Here we simmer new potatoes in water until fork-tender, then brown them in butter and olive oil until lightly crisp. Finished with a squeeze of lemon juice and a sprinkling of dill, these spring-fresh potatoes are a delicious accompaniment to roasted fish or meats. Look for new potatoes that are small—no larger than about 1 inch (2.5 cm) in diameter—for the best results.
Ingredients:
- 3 lb. (1.5 kg) small new potatoes
- Kosher salt and freshly ground pepper
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 3 Tbs. extra-virgin olive oil
- Juice of 1 lemon
- 3 Tbs. chopped fresh dill, plus sprigs for garnish
Directions:
Put the potatoes in a large pot and add water to cover by 2 inches (5 cm). Stir in 1 Tbs. salt and bring to a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes are fork-tender but still hold their shape, 10 to 15 minutes, depending on their size. Drain the potatoes well and wipe the pot dry.
In the same pot over medium heat, combine the butter and olive oil and heat until the butter melts and starts to sizzle. Add the potatoes and cook, stirring occasionally, until the skins are browned and start to crisp, about 12 minutes. Season with salt and sprinkle with the lemon juice and chopped dill.
Transfer the potatoes to a serving platter and spoon the butter mixture from the pot over them. Garnish with dill sprigs and a few grinds of pepper and serve immediately. Serves 6 to 8.
Williams Sonoma Test Kitchen
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