Buttered New Potatoes with Dill, Lemon, and Garlic
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Say hey to your new favorite spring side: Buttered New Potatoes with Dill, Lemon, and Garlic! Bright, fresh, and bursting with flavor, it’s pure potato perfection and it’s so simple to whip up.
Buttery, Herb-Infused Bliss
This Buttered New Potatoes with Dill, Lemon, and Garlic recipe is my new springtime favorite! New potatoes—those tender, freshly dug beauties with their delicate skins—are the perfect creamy base for this simple yet classy side dish.
Tossed in a garlicky melted butter sauce and dialed up with fresh lemon zest and dill, these lil’ potatoes deliver spring vibes in every bite. Serve them alongside grilled meats or make them the star of your brunch table—either way, their bright, fresh flavors are sure to spruce up any meal!
Looking for more simple yet elegant side dishes? Be sure to try our spring vegetable au gratin, creamy lemon risotto, pesto mashed potatoes au gratin, savory truffle mashed potatoes, and our zesty Italian roasted vegetables.
Why This Recipe Shines
Seasonal Produce Spotlight: New Potatoes
New potatoes are a spring treat in the Pacific Northwest, known for their delicate skins and creamy texture.
These young potatoes are harvested early in the season, from late spring to early summer, making them a local favorite at regional farmers’ markets. The region’s fertile soil and mild climate provide optimal growing conditions for their distinctive flavor and tender flesh.
Perfect for roasting, steaming, or tossing in butter and herbs, their natural sweetness and earthiness shine through in simple dishes.
Key Ingredients
*Find the full printable recipe with specific measurements below.
Step-By-Step Directions
1
Boil the Potatoes
Bring a large pot of salted water to a boil. Add new potatoes and cook for 12-15 minutes, or until fork-tender.
2
Make the Sauce
In the same pot, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in lemon zest and juice.
3
Combine and Season
Place the potatoes back in the pot and gently toss them in the lemon garlic butter sauce to coat them evenly. Stir in chopped dill along with salt and pepper to taste.
4
Transfer and Serve
Transfer the potatoes to a serving bowl and garnish with extra dill if desired. Serve warm.
Perfect Pairings
These buttery new potatoes with dill, garlic, and lemon would pair wonderfully with a variety of main dishes:
- Grilled or Roasted Meats: Complement the fresh, herby flavors with grilled chicken, pork chops, or a perfectly roasted leg of lamb. Consider pairing these potatoes with our fragrant Lavender Herb Butter Roasted Chicken or our Pork Tenderloin with Balsamic Strawberry Sauce.
- Seafood: Bright, zesty potatoes go wonderfully with grilled or baked fish, shrimp, or scallops. I like to serve them with this easy baked Herb-Crusted Cod with Lemon and Panko.
- Barbecue: Add them to a barbecue spread with smoked brisket, BBQ chicken and ribs, or pulled pork for a fresh and herby contrast. Try them with our Blueberry BBQ Chicken.
- Brunch Dishes: Balance the richness of quiche, frittata, eggs benedict, ham, and sausage with the light, lemony potatoes. Try serving the potatoes with our Italian Baked Eggs or Asparagus Ricotta Quiche.
- Salads: Serve alongside salads that feature arugula, asparagus, and other spring greens. I think our Lemony Green Bean Salad with Goat Cheese pairs particularly well. Or pair them with our Spinach and Arugula Salad with Shaved Parmesan.
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Buttered New Potatoes with Dill, Lemon, and Garlic Recipe
Equipment
- Dutch oven or large stockpot
Ingredients
- 1½ pounds new potatoes
- ¼ cup unsalted butter
- 1½ teaspoons garlic, minced
- 1 teaspoon lemon zest (from about half a large lemon)
- 1 tablespoon lemon juice (from about half a large lemon)
- 1 tablespoon fresh dill, chopped, plus extra for garnish
- salt and freshly ground black pepper, to taste
Instructions
- In a large pot or Dutch oven, bring salted water to a boil. Add the new potatoes and cook until tender when pierced with a fork, about 12-15 minutes. Pour water and potatoes into a colander and drain well.
- In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the lemon zest and juice.
- Return the potatoes to the pot and gently toss them in the lemon garlic butter sauce until evenly coated. Stir in the chopped dill, salt, and freshly ground black pepper to taste.
- Transfer the potatoes to a serving dish and garnish with extra dill if desired. Serve warm for a flavorful, elegant side dish.
Recipe Notes
- Substitutions and Variations:
- Baby potatoes will work well in recipes calling for new potatoes, making them a good stand-in.
- Swap butter for olive oil for a dairy-free option or ghee for a richer flavor.
- Replace dill with parsley, chives, or thyme for a different herbal note.
- Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Warm gently in a skillet over low heat with a splash of water or broth to revive the creamy texture.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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