Braised Potatoes with Butter, Garlic & Dill
How to make braised potatoes with a luxuriously creamy, tender texture. Serve as a side to a variety of protein dishes and enjoy the delicately garlic infused flavor.
Print
Pin
Servings: 4
Equipment
- 1 Dutch oven or other heavy bottomed pot with a lid
Ingredients
- 2 tablespoon olive oil
- 4 tablespoon butter, divided in two
- 1½ lbs small potatoes*
- 4 cloves garlic, or to taste
- kosher salt, to taste
- black pepper, to taste
- 1 cup water, or vegetable or chicken broth
- 5-6 sprigs fresh dill, or to taste
Instructions
- Rinse potatoes, scrub and if needed remove eyes or peel thicker part of the skins. Halve larger potatoes to obtain uniform pieces.
- Small chop the peeled garlic cloves and coarse chop the dill (remove thickest parts of stem).
- Heat both 2 tablespoon butter and 2 tablespoon olive oil in the Durch oven or pot over medium-high heat. Add the potatoes and the chopped garlic and mix well to coat the potatoes.
- Allow the coated potatoes and garlic to brown for about a minute. Give them a good stir and allow them to brown for another minute.
- Season with kosher salt and black pepper, to taste. Add 1 cup of water, stir well. Lower the heat to medium-low. Cover with lid.
- Cook covered on medium-low for about 15 minutes.
- Check for tenderness and to see how much of the water has been absorbed (if needed add a splash or two more). If needed, cook covered for another 5-10 minutes or until tender to your liking.
- When tender turn off the heat. Add the remaining 2 tablespoon butter and the chopped fresh dill. Stir well, then close the lid and allow the potatoes to sit for a couple of minutes. Serve.
Notes
*Such as baby golds, fingerlings, small red or purple. See post for more notes on suitable potatoes.
The nutritional information depends on the variety of potato used, how much seasoning is used and if water or broth is used as the braising liquid.
