Gloriously glossy, infused with garlic and fresh herbs, tender new potatoes tossed in garlic butter and dill make a delightful seasonal side. Easier than mash, quicker than roast potatoes and more interesting than a plain baked spud, this dish often steals the show at the dinner table.
Poland, after Russia and Ukraine, remains one of the great champions of the humble potato. A week spent between Warsaw and Krakow in May filled the senses with familiar flavours: potato pancakes, pierogi stuffed with potato, potato bread, and the simple yet perfect Polish new potatoes with dill. On that trip I enjoyed a version served with a generous spoonful of sour cream, smoky kielbasa and tangy sauerkraut—a comforting plate that felt like home.
Inspired by that meal, I offer a lighter, more versatile take here. This recipe keeps the tender boiled new potatoes and the abundance of dill, but replaces the sour cream with melting butter and bright garlic. The result is slick, aromatic potatoes that complement a wide range of mains, from creamy beef stroganoff to roast leg of lamb.
What are new potatoes?
New potatoes are not a distinct variety; the term refers to the timing of harvest. These tubers are dug up 10–12 weeks after planting, early in the season. In many regions they appear from May, and the season stretches into July or August depending on climate.
Because they are harvested early, new potatoes are small, tender and crisp-skinned. Their thin skins don’t need peeling, and their flesh is sweeter and firmer than fully matured potatoes because the starch has not fully developed. A quick boil preserves their delicate texture and subtle nutty flavour.
New potatoes show best with simple treatments: a little salt, butter or oil and fresh herbs. Heavy techniques such as vigorous mashing or high-temperature roasting can overwhelm their waxy texture and erase the gentle, nutty notes that make them special.
Important recipe tips and notes
- Garlic, butter and herbs work with any potato, but dill paired with waxy new potatoes is especially evocative of Eastern European home cooking.
- Finely mince or microplane the garlic for an even, gentle garlic aroma throughout the dish.
- Use fresh dill only; dried dill lacks the bright, grassy lift that this recipe depends on.
What goes with it
These buttery, garlic-scented dill potatoes are a natural match for dishes from Eastern European and Slavic traditions, though they pair equally well with modern Western mains. They soak up sauces and add a fresh herbal note that complements richer proteins. Suggested pairings include:
- Porcupine-style meatballs in a rich tomato or gravy sauce—great for dipping.
- Classic cabbage rolls stuffed with a beef and pork mix; the dill cuts through the savoury richness.
- Braised chicken or rabbit with mushrooms in a creamy sour-cream sauce for a homely, comforting plate.
- Pan-fried meat patties with wild mushroom sauce for a lighter, rustic meal, especially during warmer months when a crisp tomato and cucumber salad is also on the table.
Storage and leftovers
Store any leftover potatoes in an airtight container in the refrigerator for up to four days. These already-flavoured potatoes are convenient for quick lunches or to repurpose: turn them into a dill potato salad, add them to a hearty soup, or gently pan-fry slices with onions for a fast side or breakfast dish.
More side dishes to try
- Butter beans with a bright puttanesca-style sauce
- Herbed garlic mashed potatoes
- Miso-butter roasted cabbage wedges
- Spiced roasted butternut squash finished with hot honey
New Potatoes with Garlic Butter and Dill
Ingredients
- 1 kg / 2 lbs new potatoes
- 45 g / 3 tbsp butter (salted or unsalted)
- 1 clove garlic, crushed or finely minced
- 2–3 tbsp fresh dill, chopped
- Salt, to taste
Instructions
- Scrub the potatoes well; do not peel. Leave small potatoes whole and halve any that are large so pieces are a similar size.
- Place the potatoes in a pot of cold salted water and bring to a boil. Cook for 10–13 minutes from the boil, until tender when pierced with a fork. Drain and return to the pot off the heat, allowing them to steam-dry briefly.
- Add the butter to the warm pot, then return the potatoes to the pot so residual heat melts the butter. Press the garlic through a press or finely mince it and add it along with the chopped dill. Cover the pot with a lid and let sit for about a minute to allow the flavours to infuse.
- Holding the lid in place, give the pot a good shake so the potatoes become evenly coated in the garlic butter. Season with salt to taste and serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
If you try this recipe, taste and adjust the seasoning at the end. Fresh dill is the finishing touch that lifts these potatoes from simply good to memorably delicious. Serve while warm and enjoy their smooth, herb-kissed shine alongside your favourite main course.