Thursday, December 12, 2013

Potatoes and Fresh Dill

Serves 6
2 ½ lbs. fingerling potatoes, scrubbed and unpeeled (any potato will work!)
1 T. kosher salt
3 T. olive oil
2 T. finely chopped fresh dill
Salt and freshly ground black pepper
Place potatoes in a large saucepan and cover with cold water. Add kosher salt and bring to a boil. Simmer uncovered for 15 to 20 minutes, or until the flesh can be pierced easily with a sharp knife. Drain and place in a colander. Cover the colander with a kitchen towel and steam the potatoes for 10 minutes. When the potatoes are still warm but cool enough to handle, slice each in half lengthwise. Place in a serving dish and drizzle with olive oil. Stir in fresh dill and season to taste with salt and pepper.

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