Dill Potatoes

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	45 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Peel or brush the young potatoes thoroughly, quarter or eighth depending on size and cook in salted water, but not too soft. Drain the potatoes, steam well dry.
Wash and clean the spring onions and cut the green part into rings. Use the white for other dishes. Pluck the dill from the stalks and chop.
Melt the butter in a pan, fry the potatoes in it and add the dill and onion leek shortly before the end of the roasting time, season with freshly ground pepper and salt to taste.
The golden-yellow crust that will hopefully form on the bottom of the pan is particularly delicious. In any case, scrape it off and serve with it.
The recipe is from my grandmother. Her dill potatoes were only served with a glass of buttermilk. Only tastes good with young potatoes, attempts with stored potatoes were disappointing.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.