New potatoes with garlic and dill

I love potatoes, especially the baby ones because they’re so tender and flavoursome. Personally, I think butter and dill is the best combination to top them with as they work soooo well with potato.

Today I am going to share with you one of my favourite new potato recipes. It’s a perfect side dish that I can always count on to satisfy everyone at the table, plus, it goes well with almost any meal.

First, wash and place the baby potatoes in a pan. Cover with at least 3cm of boiling water and cook on a medium heat until tender (around 20 minutes).

Drain the potatoes in a sieve and shake to remove any excess water, set aside, and allow them to dry for a few minutes.

Heat the vegan butter in a pan on a medium heat. I’ve made this recipe so many times and tried lots of different pans – a cast iron pan works best because it gives a beautiful thin, crispy skin. Crisp on the outside and tender on the inside, I am in potato heaven!

Add the minced garlic and fry until golden, then add the potatoes and spread them evenly.

Press down gently on each potato with a large fork or potato masher until it’s flattened but still in one piece.

Gently stir and turn the potatoes so they’re evenly coated in butter. This should take 3-5 minutes.

Add the chopped dill, salt and pepper, toss, and then cook for another couple of minutes, serve hot.

Pan-roasted potatoes coated in melted butter and tossed with dill and garlic. A comforting side that’s quick, easy and incredibly delicious! If you are a potato person like me, you may be interested in checking out my super crispy smashed potato recipe.

Let me know if you try out this recipe. You can leave a comment below, or take a picture and tag it with #k33_kitchen and share it on Instagram! I’d love to see what you come up with. Cheers, hope you enjoy my recipes!