Skillet-Browned Potatoes With Fresh Dill Recipe - Cooking Index
Skillet-Browned Potatoes With Fresh Dill Recipe - Cooking Index
One way to cut down on holiday oven gridlock is to choose a side dish that can be made on top of the stove, like this one.
Type: Vegetables| 3 lbs | 1362g / 48oz | Fingerling potatoes - scrubbed |
| = (or baby red-skinned potatoes) | ||
| 5 tablespoons | 75ml | Butter |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Chopped fresh dill |
Place potatoes in large pot. Add enough cold water to cover. Bring to boil. Cover partially and cook until potatoes are just tender but still hold their shape, about 15 minutes. Drain and cool. Cover and refrigerate at least 4 hours or overnight.
Cut potatoes in half. Melt butter in very large skillet over medium-high heat. Add potatoes; cover skillet and cook until potatoes brown, stirring occasionally, about 10 minutes. Season generously with salt and pepper. Add dill; toss to coat. Transfer to bowl and serve.
This recipe yields 8 servings.
Source:
Bon Appetit, November 2001
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