Active Time
15 MIN
Total Time
30 MIN
Yield
Serves : 6

How to Make It

Step 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.

Step 2    

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

Step 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.

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