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
Units
Scale
- 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
