When you want a potato side dish that’s more elegant than ordinary roasted potatoes but just as comforting, these Braised Dill Potatoes deliver tender, creamy potatoes infused with butter, garlic, and fresh dill in a method that transforms humble spuds into something special. Imagine small potatoes braised gently in broth and butter until they’re incredibly tender, then finished with an abundance of fresh dill that adds bright, herbal flavor to every bite. The braising liquid reduces into a luscious sauce that clings to the potatoes, creating something that’s part side dish, part vegetable braise, and completely delicious. Whether you’re serving these alongside roasted chicken or fish, bringing a side dish to a potluck, looking for a Scandinavian-inspired accompaniment, or simply wanting potatoes that taste like you put in more effort than you actually did, these braised dill potatoes prove that sometimes the simplest techniques create the most impressive results. They’re elegant enough for company yet easy enough for weeknight dinners.
Serving Quantity: 6 servings
Cooking Time: 40 minutes (10 minutes prep, 30 minutes cooking)
Nutritional Information per serving:
1. Calories: 245
2. Protein: 4g
3. Carbohydrates: 32g
4. Fat: 12g
5. Fiber: 4g
6. Sugar: 2g
7. Sodium: 385mg
Ingredients You Need:
For the Potatoes:
1. 2 pounds small potatoes (baby Yukon gold, fingerling, or new potatoes)
2. 4 tablespoons butter
3. 2 tablespoons olive oil
4. 4 garlic cloves, minced
5. 1.5 cups chicken or vegetable broth
6. 1/2 cup dry white wine (optional, can use more broth)
7. 2 bay leaves
8. 1 teaspoon salt
9. 1/2 teaspoon black pepper
10. 1/2 cup fresh dill, chopped (plus more for garnish)
11. 2 tablespoons fresh lemon juice
12. Zest of 1 lemon
13. Flaky sea salt for finishing
14. Cracked black pepper
Prepare the Potatoes
Wash the potatoes thoroughly, scrubbing to remove any dirt. If using larger potatoes, cut them in half or into quarters so all pieces are roughly the same size, about 1 to 1.5 inches. If you have truly small baby potatoes, you can leave them whole. Uniform sizing ensures even cooking. Pat the potatoes dry with a towel.
Brown the Potatoes
Heat the butter and olive oil in a large, deep skillet or wide pot with a lid over medium-high heat. Once the butter is melted and foaming, add the potatoes in a single layer if possible. Let them cook undisturbed for about 3 to 4 minutes until the bottoms develop a golden-brown color. Flip and brown another side for 2 to 3 minutes. You’re not trying to cook them through, just creating some color and flavor. Work in batches if necessary to avoid overcrowding.
Add Aromatics
Once the potatoes are lightly browned, reduce the heat to medium. Add the minced garlic to the pan and stir for about 30 seconds until fragrant. Be careful not to burn the garlic or it will taste bitter. The garlic should just become aromatic and coat the potatoes.
Add Braising Liquid
Pour in the chicken or vegetable broth and white wine if using. The liquid should come about halfway up the sides of the potatoes. If it doesn’t, add a bit more broth. Add the bay leaves, salt, and pepper. Stir gently to combine everything.
Bring to Simmer
Increase the heat to bring the liquid to a boil, then immediately reduce to low. The liquid should be at a gentle simmer with small bubbles breaking the surface, not a vigorous boil. Cover the pan with a tight-fitting lid.
Braise Until Tender
Let the potatoes braise, covered, for about 20 to 25 minutes until they’re completely tender when pierced with a fork or knife. Check them after 20 minutes. The potatoes should be soft all the way through but still hold their shape. Stir gently once or twice during cooking to ensure even braising.
Reduce the Sauce
Once the potatoes are tender, remove the lid and increase the heat to medium-high. Let the liquid reduce and thicken for about 5 to 7 minutes, stirring occasionally, until you have a glossy sauce that coats the potatoes rather than a watery liquid. The butter and broth will emulsify into a luscious sauce. Remove the bay leaves and discard them.
Add Fresh Dill
Reduce the heat to low. Add the chopped fresh dill, lemon juice, and lemon zest. Toss the potatoes gently to coat them with the dill and citrus. The residual heat will wilt the dill slightly and release its aromatic oils. Fresh dill is essential here, dried dill won’t provide the same bright, fresh flavor.
Taste and Adjust
Taste the potatoes and sauce and adjust the seasoning as needed. You might want more salt, pepper, lemon juice, or dill depending on your preference. The flavors should be balanced between buttery richness, herbal freshness, and bright acidity from the lemon.
Transfer and Garnish
Transfer the braised potatoes to a serving bowl or platter, making sure to pour all that delicious sauce over them. The potatoes should be glistening with the butter sauce and flecked with green dill. Garnish with additional fresh dill fronds for presentation. Finish with a sprinkle of flaky sea salt and freshly cracked black pepper.
Serve Warm
Serve the potatoes immediately while they’re hot and the sauce is still silky. These are best enjoyed fresh, though they reheat reasonably well. The combination of tender potatoes, buttery sauce, and fresh dill is absolutely irresistible.
Helpful Tips for Success:
1. Choose small, waxy potatoes that hold their shape during braising.
2. Yukon gold potatoes provide the best creamy texture and buttery flavor.
3. Don’t skip the initial browning, it adds essential flavor and color.
4. The braising liquid should simmer gently, not boil vigorously.
5. Fresh dill is essential, dried dill doesn’t provide the same vibrant flavor.
6. Add the dill at the end to preserve its bright color and fresh taste.
7. The lemon juice brightens the dish and cuts through the richness.
8. Make sure the lid fits tightly to trap steam during braising.
9. Don’t over-reduce the sauce or it will become too salty.
10. These pair beautifully with salmon, chicken, pork, or any roasted meat.
11. Leftovers can be reheated gently on the stovetop with a splash of broth.
12. Add a dollop of sour cream when serving for extra richness.
13. The potatoes can be kept warm in a low oven for up to 30 minutes.
14. Try adding other herbs like parsley or chives along with the dill.
15. This Scandinavian-inspired dish is perfect for spring and summer dining.
