Best Baby White Potatoes With Cipolline And Dill Recipes

Baby Potatoes With Fresh Dill image

Provided by Kittencalrecipezazz

Categories Potato

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs baby red potatoes, unpeeled and washed
1 tablespoon lemon juice
salt and pepper
3 tablespoons olive oil or 3 tablespoons melted butter
1 tablespoon chopped fresh dill weed (or to taste)

Steps:

Boil the potatoes in salted water until fork-tender; drain and place in a large bowl.
Toss with lemon, salt, pepper and olive oil.
Sprinkle the potatoes with dill weed; toss and serve.

Nutrition Facts : Calories 235.1, Fat 7, SaturatedFat 1, Sodium 13.8, Carbohydrate 39.8, Fiber 5, Sugar 1.8, Protein 4.6

Baby White Potatoes with Cipolline and Dill image

Yield Serves 6

Number Of Ingredients 4

1 pound cipolline or boiling onions (each about 1 to 1 1/2 inches in diameter)
3 tablespoons butter
2 pounds baby white potatoes (each about 1 to 1 1/4 inches in diameter)
3 tablespoons minced fresh dill

Steps:

Cook cipolline in medium saucepan of boiling water 3 minutes. Drain; rinse with cold water and peel. (Can be prepared 1 day ahead. Cover and refrigerate.)
Melt 2 tablespoons butter in large skillet over medium heat. Add potatoes; stir to coat. Cover skillet; cook potatoes until golden and almost tender, stirring occasionally, about 25 minutes. Mix in cipolline. Cover; cook until cipolline and potatoes are tender and golden, stirring occasionally, about 20 minutes longer. Mix in dill and 1 tablespoon butter. Season with salt and pepper. Transfer to bowl.