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My mother’s Finnish boiled potatoes with dill - a simple, traditional side dish made with tender new potatoes, fresh herbs, olive oil, and lemon zest. Vegan, GF.
These are my mom's Finnish boiled potatoes with lemon and dill, a simple side dish that always reminds me of her and of home. Made with new potatoes, they cook in about 15 minutes, then get tossed with olive oil or butter, fresh dill (very Finnish), salt, pepper, and a hint of lemon zest. Simple, comforting, and perfect alongside almost anything.
Growing up with two frugal immigrant parents, our meals were always simple and mostly plant-based. Lentils were a staple, and meat was reserved for special occasions. My parents loved cooking together and often hosted generous dinners, filling the table with a variety of vegetable dishes, and lentils or chickpeas as the main protein. And my mom always made these potatoes. Over the years, friends called them Lea’s Potatoes, and to this day, that’s what I call them. She made them with butter, and they are delicious that way. I lighten them up a bit with olive oil- but you do you.
Why you’ll love this family favorite recipe!
I've said it before, and I'll say it again-learn the recipes of your childhood. One day, they will become a kind of quiet comfort, especially after your parents are gone. When I make these potatoes, I can feel my mom beside me, whispering softly over my shoulder, as if we're cooking them together once again.
This simple recipe is vegan and gluten-free and pairs well with many things.
Boiled Potato Ingredients
- Baby potatoes: Baby potatoes, or “new” potatoes, are the perfect bite-sized potato with a tender skin and creamy interior. Plus, they cook quickly in just 15 minutes!
- Fresh herbs: I prefer to use dill here as it is very Finnish and adds beautiful, bright flavor. You can also use fresh parsley, basil, chives, tarragon, or a mix.
- Olive oil or butter: I’m not going to lie, my mom used butter. I like to use olive oil. Feel free to do a mix of both.
- Salt and black pepper: Add to taste.
- Lemon zest: For a vibrant burst of citrusy flavor that really elevates.
The Best Kind of Potato to Use for Boiling
Waxy potatoes are the best potatoes for boiling, especially small potatoes like new potatoes and fingerlings. For this recipe, I recommend thin-skinned new potatoes (any color) for the best results.
Other varieties include Yukon Gold potatoes, but since they are larger, they will take longer to boil.
Avoid boiling starchy potatoes like Russet potatoes. Russets will fall apart when cooked and are best reserved for making mashed potatoes.
How to Make Boiled Potatoes
1. Boil the potatoes. Add potatoes to a large saucepan of salted cold water and bring to a boil over high heat. Simmer uncovered for about 15 minutes, or until fork-tender. Stir occasionally. Cooking time will vary depending on the size of the potatoes. When done, they should easily pierce with a knife, but not fully break apart.
2. Drain. Drain the hot water, then toss the potatoes with a generous drizzle of olive oil and fresh herbs.
3. Season. Season with additional salt and a generous amount of black pepper, then sprinkle in lemon zest and mix. Taste and adjust, adding more seasoning as desired.
Chef’s Tips
- Use cold, well-salted water. Add the potatoes to a pot of cold water. This will help them cook evenly from the inside out. Salting the water generously ensures the potatoes are seasoned all the way through, not just on the surface!
- Don’t over-boil. New potatoes cook quickly. Pull them as soon as they’re fork-tender so the skins stay intact and the interiors maintain a creamy texture instead of getting waterlogged.
- Steam-dry before seasoning. After draining the potatoes, let them sit in the colander for a minute or two. This allows excess moisture to evaporate so the oil and herbs cling better.
- Toss with oil and herbs while warm. Toss the potatoes with olive oil and herbs while they’re still warm so they absorb flavor beautifully.
- Add zest at the end. Lemon zest is most fragrant when added after the potatoes have cooled. This keeps the citrus bright and fresh instead of bitter.
Serving Suggestions
These simple boiled potatoes make the perfect quick side dish for just about any main dish! Here are some of our favorite pairings:
- Grilled, seared, or roasted fish: Salmon Wellington, Baked Dijon Salmon, Seared Whitefish, Baked Dover Sole, Shrimp Scampi, or see our 50+ Best Fish Recipes!
- Meat: Baked Chicken Breasts, Chicken Piccata, Grilled Lemon Herb Chicken, Swedish Meatballs, or Brothy Leek, Lamb & Cabbage Soup.
- Vegetable mains: Asparagus Salad, Spring Pea Risotto, Mushroom Toast, Cauliflower Steaks, or Zucchini Fritters.
- Brunch mains: Baked Eggs, Vegan Frittata, Smoked Salmon Omelette, or Scrambled Eggs.
For a heartier dish, top the boiled potatoes with a dollop of sour cream or crème fraîche and extra dill. Or toss with bacon bits and serve with garlic butter.
Enjoy warm or at room temperature. They’re perfect for bringing to social gatherings, along with any of our 35+ Potluck Ideas!
Storing boiled potatoes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a little oil or briefly microwave. Leftover boiled potatoes are great chopped and added to a quick potato salad, or pan-fried until golden for breakfast, my favorite. You can also repurpose leftovers into smashed potatoes.
Fun fact! Storing cooked potatoes in the refrigerator lowers their glycemic load and turns them into resistant starch!
FAQs
Baby potatoes (new potatoes) only take 12-15 minutes to boil and become fork-tender. Cooking time will vary depending on the size of your potatoes; smaller potatoes will take less time, and larger potatoes will need to cook for longer. But be careful not to over-boil them, or they may become waterlogged.
Place the potatoes in a large pot of salted water before bringing it to a boil. Use cold water to ensure even cooking on the inside and outside of the potatoes.
Once the pot is boiling, simmer the potatoes uncovered for about 15 minutes. If needed, you can place a lid on the pot until it reaches a boil to speed up the process.
The secret to perfectly boiled potatoes is to start them in cold, heavily salted water. This ensures they cook evenly from the inside out and are well seasoned.
More Potato Recipes You Might Like
⭐️ After you try this Boiled Potatoes recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Boiled Potatoes with Dill and Lemon Zest
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 3-4 1x
- Category: "How To", easy recipes, Side Dish
- Method: Boiling, Steaming
- Cuisine: American, Finnish
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Description
Finnish boiled potatoes with dill - a simple, traditional side dish made with tender new potatoes, fresh herbs, olive oil, and lemon in under 20 minutes!
Ingredients
- 1 lb baby potatoes -thin-skinned small potatoes, no bigger than 2 inches in diameter work best here
- 1/4 cup chopped dill (or flat leaf parsley, chives, tarragon or a mix of herbs)
- 1–2 tablespoons olive oil (or use butter or a combo of both)
- salt and black pepper to taste
- lemon zest
Instructions
1. Boil potatoes. Place potatoes in a pot of salted water, and bring to a boil. Simmer uncovered until fork-tender, about 15 minutes, depending on the size.
2. Drain. Drain, toss with the olive and fresh herbs.
3. Season. Season with salt, pepper, and lemon zest.
Notes
Leftovers will keep up to 4 days in an airtight container in the fridge.
Fun fact: Refrigerating cooked potatoes lowers their glycemic load and turns them into resistant starch.
Nutrition
- Serving Size: 4 ounces
- Calories: 117
- Sugar: 1.4 g
- Sodium: 614.5 mg
- Fat: 3.7 g
- Saturated Fat: 0.5 g
- Carbohydrates: 19.7 g
- Fiber: 3.3 g
- Protein: 2.5 g
- Cholesterol: 0 mg
