RATING 0.0
No reviews available

Browned Potatoes with Dill Cream

  • ACTIVE: 15 MIN
  • TOTAL TIME:
  • SERVINGS: 6

Ingredients

  1. 1 3/4 pounds baby red potatoes
  2. 1/2 cup sour cream
  3. 1/2 cup plain yogurt
  4. 2 tablespoons finely chopped dill
  5. 1 tablespoon snipped chives
  6. 1 tablespoon minced red onion
  7. 1/4 teaspoon caraway seeds
  8. Kosher salt and freshly ground pepper
  9. 2 tablespoons extra-virgin olive oil
  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.

YOU MIGHT ALSO LIKE