Middle Eastern•healthy
New Potatoes with Dill
Maureen Abood recipe - Lebanese/Middle Eastern
- Prep time
- 5 min
- Cook time
- 8 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 pounds new potatoes (all similar size, rinsed)
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh dill (finely chopped)
- 3 teaspoons kosher salt
- 1/4 teaspoon black pepper
Instructions
- 1
Halve or quarter the potatoes evenly.
- 2
Place them in a large pot with cold water, add 2 teaspoons of the salt, and bring to a boil. Cook just until the potatoes are tender and not falling apart, about 8 minutes, depending on your potato size of the potatoes. Keep checking and checking for doneness by piercing a potato with a fork or knife, looking for just a hint of resistance but not more than that.
- 3
Drain in a colander. In a serving dish, toss the potatoes gently with the olive oil, dill, salt, and pepper. Serve warm immediately or at room temperature.