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These Dill Red Potatoes with lemon and butter are a truly versatile side dish. They go great with grilled chicken, and also roasted fish. The potatoes have a lots of fresh dill in them to intensify the flavor. Butter makes them extra creamy and delicious. While lemon zest and juice goes a LONG way in brightening these potatoes up and giving them life. I love serving these potatoes with a variety of main courses, and they are SO easy to make. It doesn’t take much more than boiling a small pot of potatoes to create this show stopping side dish. Give them a whirl.
I use two cooks tools that you really can’t go without in making these. A microplane for grating the zest and a potato masher to mash all those red potatoes with the skins still on. Most people have these on hand already and if you don’t, you should have them. A microplane is an incredibly versatile tool that you can use for zesting citrus, grating garlic or ginger or Parmesan cheese. A potato masher does just that, it mashes potatoes. It can also mash up beans for refried beans, smash tomatoes to make a saucy pan gravy, or help to cream up your soups without using an immersion blender.
My top picks for these tools are here:
- 28 oz small red potatoes
- 5 TBSP unsalted butter
- ¾ tsp kosher salt
- 3 tbsp chopped fresh dill
- 1 tsp lemon zest
- 1 TBSP lemon juice
- Put the potatoes in a medium sauce pan and cover them with water by one inch. Bring to a boil over high heat and allow to boil until a fork can easily be inserted in them, about 15-20 minutes.
- Drain the potatoes in a colander in the sink. In the hot pan that the potatoes were cooking in add in the butter and top with the hot and drained potatoes. Set the pan on a cutting board or on a towel on the counter. Let the hot potatoes melt the butter somewhat. Add in the salt, lemon juice, lemon zest, and dill. Using a potato masher mash the potatoes until all the ingredients are mixed well and the potatoes are the desired consistency.