Dill Fingerling Potatoes

These simple potatoes can be made ahead and reheated right before serving.

TOTAL TIME:45 min.



  • 1½ Tbsp. olive oil
  • 1¼ lbs. fingerling potatoes, rinsed but not peeled
  • 1 tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • ½ tsp. garlic powder
  • 1½ Tbsp. fresh dill, chopped


  1. Heat the oil in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, pepper and garlic powder, and toss well.

  2. Cover the pot tightly and cook over low heat for 20-30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.

  3. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook.

  4. Toss with the dill, and serve hot.

  5. Refrigerate leftovers.

Nutritional Facts

Per serving: Calories 220, Calories from Fat 60, Total Fat 7g (11% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 650mg (27% DV), Carbohydrates 34g (11% DV), Dietary Fiber 2g (8% DV), Sugars 0g, Protein 5g, Vitamin A 0%, Vitamin C 70%, Calcium 0%, Iron 10%.