Dill Fingerling Potatoes

• doses: 3 servings
• tempo ativo: 10 minutes
• tempo total: 45 minutes

Ingredientes

2 tablespoons unsalted butter ( can use 2-3 TBSP)

1 1/4 pounds fingerling potatoes, rinsed but not peeled

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 tablespoons chopped fresh dill (any herb can be used)

Instruções

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 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. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.

Notas

More info from another website - https://www.thekitchn.com/ina-dutch-oven-potatoes-23688532

Wash the potatoes. You can use any small potato for this dish. I usually use small creamer or baby potatoes, but Ina’s original recipe calls for fingerlings. There’s no need to peel the potatoes, but make sure to wash off any lingering dirt.

Melt the butter. In a large Dutch oven, melt a few tablespoons of butter. The amount of butter you use doesn’t have to be very specific. Ina’s original recipe calls for 2 tablespoons of butter for 1 1/4 pounds of fingerling potatoes. I typically cook between 1 and 1 1/2 pound of potatoes — because that’s what fits comfortably in a single layer in my Dutch oven — and use 2 to 3 tablespoons of butter.

Add the potatoes, herbs, and salt to the pot. The amount of herbs is also flexible. I usually just use whatever is already in my kitchen, which amounts to a few sprigs of a few different herbs. Use your judgment and/or what you have. No need to chop them if you don’t want to, keep it easy and just throw in whole sprigs. Stir the potatoes to coat evenly.

Shake. Cover the Dutch oven with a lid and turn the heat down to low. I said this was hands-off and it almost is, with the exception of shaking the pot — with the lid still on — a few times during the course of cooking. I try and shake the pot once every 10 to 15 minutes. You want to shake the pot vigorously enough that you can hear and feel the potatoes moving around, so you know they’re not getting stuck to the bottom of the pot.

Test and serve. You’ll know the potatoes are done when they’re easily pierced with a knife. How long this takes will depend on how many potatoes are in the pot, your stove’s heat level, and the size of the potatoes. Very small ones can be done in around 20 minutes, while larger ones can take up to 40. Start checking around the 20-minute mark. I like to sprinkle the potatoes with some extra herbs if I’ve got them, and a crack of black pepper.

Informação Nutricional

• Calorias: 214
• Gordura Total: 8g
• Gordura Saturada: 5g
• Colesterol: 20mg
• Sódio: 463mg
• Carboidratos Totais: 33g
• Fibra Alimentar: 4g
• Açúcares Totais: 2g
• Proteína: 4g