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New potatoes are the ultimate summer comfort food; so creamy, tender, and full of flavor!
This recipe for new (or baby) potatoes is not fussy, sometimes simple is best, especially in the case of fresh garden veggies!
With just four ingredients, (potatoes, butter, garlic and dill), add in a sprinkle of salt & pepper it’s the perfect summer side!
What Are New Potatoes?
New potatoes are little potatoes that have been freshly dug out of the ground! These little potatoes are harvested early so they have a high sugar content (it hasn’t converted to starch yet) and very thin skins. The texture tends to be creamier and much less starchy than most other potatoes.
They’re great to bake or roast, boil, or even put into the air fryer!
These little spuds stay nice and firm after cooking; there are so many ways new potatoes can be prepared! They can be roasted, boiled, fried, air fried, cooked on a stovetop or in the oven.
Ingredients and Variations
Potatoes – This recipe is for new potatoes which are thin-skinned, slightly sweet, and extra creamy. Fingerlings or any thin-skinned potato will work! Just adjust the cooking time for the denser potatoes.
Butter – Adds an amazing buttery flavor of course! We prefer salted butter in this recipe with extra sea salt and black pepper sprinkled on top. If you have a great quality extra virgin olive oil, it can be drizzled over the warm potatoes in place of butter.
Fresh Herbs – For best results, use fresh herbs. I love dill with summer potatoes but parsley, chives, or basil are great additions too.
Variations – Add a sprinkle of fresh parmesan cheese or a squeeze of lemon juice before serving.
How to Cook New Potatoes
- Cook potatoes and sliced garlic in salted water until potatoes are fork-tender (per the recipe below).
- Stir in fresh herbs and butter, and season with salt and pepper.
- Serve warm.
A Sweet Garlic Flavor
In this recipe, the potatoes are boiled with slices of garlic in the water. This adds a subtle and delicious garlicky flavor with little extra effort.
If you have roasted garlic, it can be added in place of sliced garlic. Melt butter while the potatoes drain and add the bits of roasted garlic. Stir it all together and add herbs.
Perfect New Potatoes
- Baby new potatoes, reds, or fingerlings don’t need peeling because the skin is so thin!
- If baby new potatoes aren’t available, thin-skinned potatoes (red or Yukon gold) can be chopped and used instead!
- Dill is very delicate and the entire piece can be used, even the stems!
- Cooking potatoes too long can make them water and prevent the butter and herbs from sticking as they should.
- Add other fresh herbs like oregano, chives, or parsley. If using sage or rosemary, they should be cooked a little bit in the butter before adding the potatoes.
- Leftover new potatoes can be chilled and added to potato salad too!
Serving Suggestions
We love to serve garlic dill new potatoes with summer favorites like grilled chicken breasts, corn salad and grilled veggies. (I often add a big dollop of sour cream on the side too).
New potatoes are perfect next to a steak dinner too.
More Summer Veggies
Did you love these Garlic Dill New Potatoes? Be sure to leave a rating and a comment below!
Boiled New Potatoes with Garlic
This New Potato side dish is full of garlic, fresh dill, and creamy butter!
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Wash potatoes and cut in half if larger than bite-sized.
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Peel garlic cloves and slice each clove into 2-3 slices.
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Bring a large pot of salted water to a boil. Add potatoes and garlic.
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Boil until potatoes are tender when poked with a fork, about 12-14 minutes.
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Drain potatoes & garlic well and place in a bowl.
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Stir in butter and dill and season with salt & pepper to taste.
- Baby new potatoes, reds, or fingerlings don’t need peeling because the skin is so thin!
- If baby new potatoes aren’t available, thin-skinned potatoes (red or Yukon gold) can be chopped and used instead!
- Dill is very delicate and the entire piece can be used, even the stems!
- Cooking potatoes too long can make them water and prevent the butter and herbs from sticking as they should.
- Add other fresh herbs like oregano, chives, or parsley. If using sage or rosemary, they should be cooked a little bit in the butter before adding the potatoes.
- Leftover new potatoes can be chilled and added to potato salad too!
Calories: 186 | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 61mg | Potassium: 728mg | Fiber: 4g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 34mg | Calcium: 26mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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