Browned Potatoes with Dill Cream

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  • Servings: 6

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  • 1 3/4 pounds baby red potatoes
  • 1/2 cup sour cream
  • 1/2 cup plain yogurt
  • 2 tablespoons finely chopped dill
  • 1 tablespoon snipped chives
  • 1 tablespoon minced red onion
  • 1/4 teaspoon caraway seeds
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil

How to make this recipe

  1. In a large saucepan, cover the potatoes with cold water. Bring to a boil and cook until the potatoes are almost tender, about 8 minutes. Drain and let stand until cool enough to handle. Cut the potatoes in half lengthwise.

  2. Meanwhile, in a small bowl, whisk the sour cream with the yogurt, dill, chives, onion and caraway and season with salt and pepper.

  3. In a large cast-iron skillet, heat the olive oil until shimmering. Cook the potatoes in two batches cut side down until golden brown and tender, about 10 minutes. Transfer the potatoes to a platter and season with salt and pepper. Drizzle the potatoes with the dill sauce and serve.

Make Ahead

The dill cream can be refrigerated for up to 3 days. Bring to room temperature before serving.

Serve With

Smoked or poached salmon.

Contributed By Published November 2011

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