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Creamy dill potatoes are an easy but supremely flavorful side dish for the table. It’s a wonderful way to use fragrant fresh dill.
Growing up in the Midwest, potatoes were something we ate often. To me they epitomize the comforting food you crave when anything goes wrong.
Perhaps this is because they so ultimately remind me of family, of the times before my brother and I reached high school-busyness and we still had dinners around the table.
I also have a memory of falling asleep in a chair before dinner, and answering questions about potatoes while I slept. How many other foods can you dream-request?
While we almost exclusively had mashed potatoes when I was a child, sometimes we branched out into other kinds, and small new potatoes and fingerlings have been my favorite for years.
Ingredients for creamy dill potatoes
One reason this recipe is a go-to is because you only need a handful of ingredients.
New potatoes – Grab your favorite variety of small potato from the store or farmers market. I love getting them from the market because I know they are super fresh, but it’s not always possible where you live.
Butter and flour – To make a cream sauce, you first need to make a simple roux, which is just fat and flour cooked together.
I use all-purpose flour; you can use a gluten-free all-purpose flour blend if you need to keep this recipe gluten free.
Milk or cream – I’ve made this recipe with milk, cream, and half and half (a mixture of milk and cream). Honestly, any of them work! It just depends on how creamy you like your sauce.
Keep in mind that if you use cream instead of milk, the sauce can thicken faster.
Fresh dill – While you could use dried dill for this recipe, I highly recommend getting fresh dill fronds. The bright, light anise flavor of dill is perfect in a creamy sauce.
Salt and pepper – To taste.
What are new potatoes?
New potatoes are not any one kind of potato. Rather, they are potatoes that are dug up and sold without curing.
Most potatoes are cured after harvest for a few weeks. This helps the peel thicken and heal any scrapes that might have happened during harvest, which helps the potatoes last longer for selling and storing.
New potatoes have thin skins and keep their shape after cooking. They are just slightly sweeter than other potatoes because the sugars have not converted to starch.
You can find new potatoes sold as baby red potatoes, Yukon gold potatoes, and fingerling potatoes. I love getting the bag of different-color potatoes for a varied palette on the table.
New potatoes cook quickly and are always so creamy and mild, they stand up to a variety of preparations.
Keeping it simple with just a few ingredients and fresh herbs really showcases these potatoes!
How to make potatoes with dill
Wash your potatoes, then cut them into halves or quarters.
Place them in a large pot and fill with enough water to cover by 1-2 inches.
Cover and bring to a boil. Once boiling, remove cover and reduce heat slightly. Cook for 10-15 minutes.
The potatoes should be easily pierced with a fork but not falling apart. Drain the potatoes and set aside while you make the sauce.
Using the same pot, melt the butter over low heat. Whisk in the flour so that it coats the melted butter and clumps, browning lightly.
While whisking, pour in the milk or cream.
Increase the heat to medium-high and keep whisking, blending the roux into the milk to create a sauce.
The sauce will thicken as it cooks. When it coats the back of a spoon, it’s ready. Season with salt and pepper to taste.
Now, add the potatoes back into the pot and stir to coat. Make sure to do this carefully so you don’t break up or mash any potatoes in the process.
Stir in the chopped dill until evenly coated.
Scoop the potatoes into a serving dish and pour any excess sauce over the top. Serve immediately.
What to do with dill
This recipe uses about half a standard package of dill fronds, so chances are you might be looking for some other ways to use it.
Try stirring it into yogurt with some lemon juice for a dipping sauce for any vegetable fritter, such as Carrot Fritters.
You can even use it in cocktails! Follow the Scandinavian theme and use it to make your own Aquavit.
You could swap the dill for parsley in this Dill Potato recipe if you prefer, but of course the flavor will be quite different and much milder.
Like many who grew up in the Midwest, I have a strong Swedish heritage, although admittedly I did not try my hand at making Swedish food until I was an adult.
These dill potatoes are a Scandinavian standard on the table, especially during the holidays.
When you’re making dishes to celebrate a long, cold winter, as many Swedish recipes do, having dishes that don’t just reflect the snowy plains help make the meal more welcoming.
You’ll love the bright fresh dill on these potatoes, no matter what you serve them with!
- 1 1/2 pounds new potatoes
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- Salt and pepper to taste
- 1/3 cup chopped fresh dill
- Wash and halve potatoes and boil them in water for 10-15 minutes, until easily pierced with a fork but not falling apart.
- Drain potatoes and let them rest in the colander while you make the sauce.
- Using the same pot, melt butter over low heat. Whisk in the flour to form a roux (it will look like paste) and then slowly pour in the milk, whisking all the while.
- Bring the heat up to medium-high and continue to whisk, cooking the sauce until it has thickened and coats the back of a spoon. Add salt and pepper to taste.
- Pour potatoes back into the pot, add dill, and mix well. Serve hot.