Sunday, August 16, 2009

Creamy Dilled New Potatoes

1 1/2 pounds new red and/or yellow potatoes, scrubbed
1 cup heavy (whipping) cream
4 to 5 tbs coarsely chopped fresh dill leaves (not dried dill!)
kosher salt/fresh ground pepper to taste

In a medium pot, cook potatoes in boiling, salted water until tender to the tip of a knife. Drain and return to pot. Cover and set aside.

Meanwhile, in a small saucepan, gently heat cream and dill over medium heat, stirring constantly, until simmering. Reduce heat to low and simmer, stirring, for several minutes, until reduced by 1/3 in volume. Season to taste.

Pour cream and dill sauce over potatoes and toss gently. Transfer to a serving dish and serve immediately.

Note: Sauce should be thick enough to cling to the potatoes, even though some of it will sink to the bottom of the dish.

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