Garlic Butter New Potatoes with Dill
Gloriously glossy, fragrant with garlic and fresh herbs, these tender new potatoes in garlic butter and dill are a seasonal side that sings. Easier than mash, quicker than roast potatoes and more refined than baked spuds, this dish often steals the dinner spotlight.
During a spring trip through Poland I fell in love all over again with simple, comforting potato dishes. From potato pancakes and pierogi to rustic potato bread and new potatoes dressed with dill, the country is full of memorable potato fare. One version I loved was served with a generous spoonful of sour cream, smoky kielbasa and tangy sauerkraut—hearty, familiar and deeply satisfying.
Inspired by that meal, I created a lighter adaptation that keeps the essence: small boiled new potatoes, plenty of butter and fresh dill, with the bright addition of garlic. I leave out the sour cream for a cleaner, more versatile side that pairs beautifully with many mains—think beef stroganoff, roast leg of lamb, or simply a braised chicken.
What are new potatoes?
“New potatoes” describes the stage at which potatoes are harvested rather than a single variety. These tubers are dug up just 10–12 weeks after planting, early in the season. The earliest new potatoes can appear as soon as May in many regions, and the harvest extends into mid to late summer.
Because they are harvested young, new potatoes are small, tender and sweet. Their skins are thin and delicate, so peeling is unnecessary. Their flesh remains firm and waxy rather than starchy, which means they hold their shape after boiling and show off subtle nutty flavours that heavier treatments—like heavy roasting or vigorous mashing—can overwhelm.
Boiling and then dressing them simply with salt, butter or oil and herbs is all that’s needed to highlight their best qualities. The result is a clean, satisfying side that complements many dishes.
Important recipe tips and notes
- Garlic, butter and herbs work well with any potato, but the combination of dill and waxy new potatoes evokes Eastern European flavours.
- Finely mince or use a microplane for the garlic so the flavour distributes evenly.
- Use fresh dill—dried dill won’t provide the same fresh, anise-like lift.
What goes with it
These garlic-buttered new potatoes work with many mains, but leaning into the dill brings to mind Eastern European pairings. Some favourites to serve alongside:
Porcupine meatballs (tefteli) in a rich tomato sauce — ideal for dipping these buttery potatoes.
Cabbage rolls (golubtsi) filled with a savoury ground meat mix; dill highlights the dish’s sweet and tangy notes.
Braised chicken or rabbit in mushroom and sour cream sauce — a comforting, home-style combination.
Meat patties (kotlety) with wild mushroom sauce — a lighter main that still matches the herb-driven profile of the potatoes. On warm days, pair the dish with a simple summer tomato and cucumber salad.
Storage and leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. These flavoured potatoes are versatile: use them cold in a dill potato salad, chop and pan-fry them for a crispy edge, or add them to soups and stews as a ready-made hearty element.
More side dishes to try
- Butter beans puttanesca
- Herb and garlic mashed potatoes
- Miso butter roasted cabbage wedges
- Spiced roasted butternut squash with hot honey
New Potatoes with Garlic Butter and Dill
Ingredients
- 1 kg / 2 lbs new potatoes
- 45g / 3 tbsp butter (salted or unsalted)
- 1 garlic clove, crushed or finely minced
- 2–3 tbsp fresh dill, chopped
- salt to taste
Instructions
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Scrub the potatoes well; do not peel. Leave small potatoes whole and halve any large ones so pieces are roughly the same size. Place in a pot, cover with cold water, bring to a boil and simmer for 10–13 minutes after the water returns to a boil, until tender when pierced with a knife. Drain and let the potatoes sit briefly to steam dry.
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Return the empty pot to the stove over low heat and add the butter to melt. Put the hot potatoes back into the pot, add the crushed garlic and chopped dill, cover and let the residual heat melt and distribute the butter. After about a minute, hold the lid and give the pot a good shake to coat the potatoes evenly. Season with salt to taste and serve warm.
Nutrition
| Carbohydrates: 29 g
| Protein: 3 g
| Fat: 6 g
| Fiber: 4 g
Nutrition information is an estimate and should be used as a general guide only.