Buttery Garlic-Dill Baby Potatoes

Ingredients

• 2 lb baby yellow or Yukon Gold potatoes, skin-on, scrubbed clean
• 3 quarts cold water, for boiling
• 2 tbsp kosher salt, for the boiling water
• 4 tbsp unsalted butter
• 4 cloves garlic cloves, finely minced or pressed
• 3 tbsp fresh dill, finely chopped (or 2 tsp dried dill weed)
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh lemon juice

Instructions

1. 1

   Thoroughly scrub the baby potatoes under cold running water using your hands or a vegetable brush, paying attention to any dirt caught in the eye-dimples. Do not peel — the thin skin is essential to the dish's texture and rustic appearance. If any potato is significantly larger than a golf ball (about 1.5 inches across), halve it so all pieces cook evenly; otherwise leave them whole.

2. 2

   Mince the 4 garlic cloves as finely as possible (a microplane or garlic press works best — you want paste-fine pieces so no raw garlic chunks remain in the finished dish). Roughly chop the fresh dill, discarding any thick stems. Set both aside separately.

3. 3

   Pour 3 quarts of cold water into a large pot and add 2 tablespoons of kosher salt — the water should taste pleasantly salty, like mild sea water. Bring to a rolling boil over high heat, which will take 8–10 minutes. Adding salt now seasons the potatoes from the inside out as they cook; don't skip this step.

4. 4

   Gently lower the scrubbed potatoes into the boiling salted water using a slotted spoon or by carefully tipping them in from a colander. Reduce the heat to medium-high to maintain a steady, vigorous boil (not a violent rolling boil that could crack the skins). Cook uncovered for 14–18 minutes, until a paring knife or cake tester slides through the center of the largest potato with zero resistance — it should feel like going through soft butter. Do not stir aggressively; a gentle nudge every 5 minutes is enough.

5. 5

   Once the potatoes are fully tender, carefully drain them through a colander in the sink. Shake the colander gently 2–3 times to release steam, then let the potatoes air-dry for 2 minutes — this prevents a watery sauce and helps the butter cling better. Do not rinse them with cold water; you want them hot for the next step.

6. 6

   While the potatoes are boiling, melt 4 tablespoons of unsalted butter in a small saucepan over medium-low heat (or in a microwave-safe bowl in 20-second bursts). Once the butter is fully melted and just beginning to foam at the edges, add the minced garlic. Stir constantly with a wooden spoon for 45–60 seconds, until the garlic smells intensely fragrant and turns very pale golden — watch carefully, as garlic goes from golden to burnt in seconds and burnt garlic will ruin the dish. Immediately remove from heat.

7. 7

   Off the heat, stir in the chopped fresh dill, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon fresh lemon juice. The lemon juice will sizzle slightly when it hits the hot butter — this is normal and adds a bright acidity that balances the richness. Stir to combine and set aside.

8. 8

   Transfer the hot, drained potatoes to a large mixing bowl. Pour the garlic-dill butter over them immediately while everything is still hot. Using a large spoon or silicone spatula, gently fold and toss the potatoes in the butter, turning them over repeatedly for about 1 minute until every potato is evenly coated and gleaming. The butter will pool slightly at the bottom of the bowl — keep folding to coat fully.

9. 9

   Taste one potato before serving: it should be well-seasoned, fragrant with dill and garlic, and rich from the butter. If it tastes flat, add an extra pinch of kosher salt (up to 1/4 tsp more) and toss again. If you'd like more brightness, squeeze another small drop of lemon juice over the top.

10. 10

    Transfer to a warm serving bowl and serve immediately while the potatoes are piping hot. Garnish with a few extra sprigs of fresh dill laid over the top if desired. These are best eaten straight away, as they lose their silky butter coating as they cool. If making ahead, reheat gently in a covered skillet with 1 tablespoon of butter over low heat, tossing until warmed through.

Tools you’ll need

• large pot (4-quart or larger)
• colander
• cutting board
• sharp chef's knife
• microplane or garlic press
• large mixing bowl
• small saucepan or microwave-safe bowl
• wooden spoon or silicone spatula
• measuring spoons
• kitchen timer

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