Creamy Dill Potatoes
Transform your dinnertime side dish game with this recipe for Creamy Dill Potatoes—a luxurious blend of tender baby potatoes coated in a silky, herb-infused sauce. Bursting with the fresh, aromatic flavors of chopped dill and a touch of tangy lemon juice, these potatoes are simmered to perfection and then enveloped in a rich garlic cream sauce made from butter, broth, and heavy cream. The secret lies in a quick roux that creates a luscious base for the sauce, ensuring every bite is irresistibly velvety. Perfectly seasoned with a hint of black pepper and customizable salt, this dish is the ideal accompaniment to roasted meats, grilled seafood, or hearty vegetarian mains. Ready in just 40 minutes, this creamy potato recipe is easy to prepare yet sophisticated enough for special occasions. Make these Creamy Dill Potatoes your new go-to comfort food for any meal!
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Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 1 teaspoon Salt
- 3 tablespoons Butter
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 1 cup Chicken or vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Fresh dill, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoons Black pepper
- to taste Additional salt (optional, for seasoning)
Instructions
Wash the baby potatoes and cut any larger ones in half so all pieces are roughly the same size.
Place the potatoes in a large pot, cover them with water, and add 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.
Drain the potatoes and set them aside to keep warm.
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.
Sprinkle the flour over the butter and garlic, whisking constantly to create a roux. Cook the roux for 1 minute to remove the raw flour taste.
Slowly add the chicken or vegetable broth while whisking continuously to prevent lumps. Once smooth, stir in the heavy cream.
Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken, about 3-4 minutes.
Stir in the chopped dill, lemon juice, and black pepper. Adjust the seasoning with additional salt, if desired.
Add the cooked potatoes back to the pot and gently toss them in the creamy dill sauce until fully coated.
Remove from heat and transfer the creamy dill potatoes to a serving dish. Garnish with a sprinkle of fresh dill, if desired, and serve warm.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 7.4 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 170 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3957 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
