Buttered New Potatoes with Dill, Lemon, and Garlic

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.

Buttered new potatoes with dill, garlic, and lemon on a white oval plate.

What makes this recipe a winner:


  • Simple Ingredients: All you need are a few pantry basics—think butter, garlic, and fresh herbs—for a budget-friendly, convenient side.
  • Quick and Easy: Ready in less than 30 minutes, this recipe is an impressive yet low-effort win for your dinner lineup.
  • Fresh and Vibrant: Zesty lemon and fragrant dill bring bright spring vibes to these potatoes, making it the perfect way to celebrate the season.
  • Versatile Side Dish: Its light and savory taste pairs beautifully with a variety of mains like grilled fish, roast chicken, or even a hearty salad.
Buttered new potatoes with dill, garlic, and lemon on a white oval plate.

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 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!

Don’t forget to pin this for later

Pinterest image with the title of the recipe and photos of the finished dish.

Looking for more simple yet elegant veggie side dishes? Be sure to try our buttery roasted carrots and asparagus with tarragon, our spicy-sweet maple Sriracha Brussels sprouts, our zesty Italian roasted vegetables, and our savory charred broccolini with lemon, garlic, and parmesan.

Seasonal Produce Spotlight:

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

New potatoes, butter, lemon zest, lemon juice, garlic, and dill in small bowls.

Be sure to scroll down to check out the full recipe and ingredient list below.

Recipe Roadmap with Images

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. Drain thoroughly.

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.

Recipe Tips

  • 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.

HUNGRY FOR MORE? Subscribe to our newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

Buttered New Potatoes with Dill, Lemon, and Garlic

Say hello to your new favorite spring side: Buttered New Potatoes with Dill, Lemon, and Garlic! This bright, flavorful dish is pure potato perfection, and it's ridiculously easy to make.
By: AllieAllie Cleveland
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 135 kcal

Ingredients
  

  • 1 ½ pounds new potatoes
  • ¼ cup unsalted butter
  • 1 ½ 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, bring salted water to a boil. Add the new potatoes and cook until tender when pierced with a fork, about 12-15 minutes. 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

Calories: 135kcal | Carbohydrates: 17.8g | Protein: 2g | Fat: 5.9g | Saturated Fat: 3.6g | Cholesterol: 15.3mg | Sodium: 212.7mg | Fiber: 2.7g | Sugar: 1.3g

*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.

Keyword spring side dishes, vegetable side dish
Did you make this recipe? Leave a comment below and let us know how it was!

FAQs

New potatoes are young, early-harvested potatoes that are usually smaller in size and have thinner skins compared to mature potatoes. They are harvested before reaching full maturity, which gives them a tender, waxy texture and a sweet, delicate flavor. Because of their thin skins, new potatoes don’t require peeling and can be enjoyed whole. They are typically harvested in spring or early summer and are prized for their ability to hold their shape well when cooked, making them ideal for steaming, boiling, or roasting in simple dishes.

Farmer’s markets in spring/early summer will be your best bet however, major grocery chains typically stock new potatoes when they’re in season.

New potatoes are young, immature potatoes harvested early in the season before they reach full maturity. They have thin skins, a tender, waxy texture, and a sweet, earthy flavor. In contrast, baby potatoes are fully mature potatoes that are small in size, either because they’re a variety bred to be small or were specifically harvested at a smaller size.

Buttered new potatoes with lemon, dill, and garlic on a white oval plate.

What to Serve with …

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.
  • Seafood: Bright, zesty potatoes go wonderfully with grilled or baked fish, shrimp, or scallops.
  • Barbecue: Add them to a barbecue spread with smoked brisket, BBQ chicken and ribs, or pulled pork for a fresh and herby contrast.
  • Brunch Dishes: Balance the richness of quiche, frittata, eggs benedict, ham, and sausage with the light, lemony potatoes. Try serving the potatoes with our Asparagus Ricotta Tart.
  • Salads: Serve alongside salads that feature arugula, asparagus, and other spring greens. Or serve with a Greek style-salad or a hearty roasted vegetable salad for a satisfying, flavor-packed combo.

Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Your feedback is important to us. Thank you for visiting Maplevine Kitchen!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.