New Potatoes with Dill Butter

potato side fourth of july picnic vegetarian kid-friendly quick & easy low cal high fiber low sodium father's day backyard bbq root vegetable low cholesterol dill butter bon appétit sugar conscious pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher small plates

The Bon Appétit Test Kitchen

Makes 6 to 8 servings

Source

Ingredients

1/4 cup (1/2 stick) unsalted butter, room temperature

2 tablespoons (packed) coarsely chopped fresh dill plus more for garnish

Kosher salt, freshly ground pepper

2 pounds new potatoes or other small potatoes

1 tablespoon crushed toasted caraway seeds (optional)

Method

Mash butter and 2 tablespoons dill in a small bowl. Season dill butter with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.

Place potatoes in a large pot. Cover with cold water by 1"; season with salt. Bring to a boil; reduce heat to medium and simmer gently until tender, 10-12 minutes. Drain.

Transfer hot potatoes to a medium bowl; add dill butter and 1 tablespoon water. Toss, adding water by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper and transfer to a serving bowl. Garnish with more dill and caraway seeds, if desired.