New Dill Potatoes with Scallion Cream Sauce – Polish summer staple side dish. This type of potatoes are the creamiest out there and they are only available for the short period of time. Hurry up, get some on your local farmer’s market and follow this recipe to try the best potatoes you have ever tasted.
As far as I know these potatoes shows up earlier in Poland than in US. Here, I started seeing them on the market at the end of July. In Poland they start to become available in the second half of June. For me it was always official: the summer is here as my new potatoes arrive. I’m a “potato” girl. I can eat potatoes every day in every form. Maybe it’s because of my heritage, as in Poland potatoes are served for dinner 6 nights of the week. I’m not complaining though. I adore them. And the “new” potatoes are by far my absolute favor. They just melt in your mouth. When you try them in this recipe: New Dill Potatoes with Scallion Cream Sauce, you will understand what I’m talking about. Butter and cream adds extra “melting in your mouth” factor.
My mom used to make these potatoes with just butter and dill and serve sour cream on a side. It’s of course an option if you prefer sour cream. I do like it but I wanted to take these beauties to another level and smatter them in a cream sauce made from reduced heavy cream and scallions. The slightly sweet cream sauce works really well with slightly sweet new potatoes. The scallion adds a zing and butter and dill just complement the whole dish. I could go on and on about how absolutely delicious they are but I will stop here and encourage you to try this New Dill Potatoes with Scallion Cream Sauce when the new potatoes are still available on the market. Hurry up friends! 🙂
Here are step by step instructions:
Wash your potatoes. You can leave the skin on as I did. They will have more fiber and more texture. But this is totally optional. You can peel them or use brush and scrub them to get rid of the skin.
Boil the potatoes in a pot of water with a little less then 1 tablespoon of salt. It may seem a lot but these potatoes, for whatever reason, are sweet and they do not absorb salt that much. If you feel uncomfortable with that much salt, add half a tablespoon and once they are almost cooked taste it and adjust.
Once the potatoes are cooked and strained, add butter and dill.
Mix the ingredients together. You can stop here and serve them with a dollop of heavy cream or proceed forward and make cream sauce as described below.
In the meantime heat up a heavy skillet with cream. Add half of the scallions, season with pepper but skip the salt for now. You will want to taste your potatoes first. If they are salty enough there is no need to add salt to the cream. But if you feel that they may need a little bit more, you can add a pinch here.
Once the cream is bubbly and reduced by about half, add dill potatoes and mix everything together. Sprinkle the remaining scallions and serve immediately.
I’m pretty confident than when you first try this New Dill Potatoes with Scallion Cream Sauce, it will become your staple as it is my house. And if you have leftovers you can heat them up the next day and let them crisp up. It will be a totally different experience from the same dish. Enjoy.
New Dill Potatoes with Scallion Cream SaucePrint
- 10 small/medium new potatoes
- Less than 1 tablespoon of salt
- 1 tablespoon of butter (adjust if more butter is needed)
- 1 tablespoon of dill (adjust if you want more dill)
- 1/3 cup of heavy cream
- 2 tablespoon of fresh scallion , chopped
- Freshly ground pepper and more salt to taste
- Wash the potatoes
- Cut up bigger ones in a half and leave the smaller ones as whole
- Place them in a pot of water with less then 1 tablespoon of salt and cook for about 20-25 minutes from the moment the water is boiling (check with the fork if they are cooked through)
- Strain the potatoes and return them to the pot
- Add butter and dill and wait until the butter melts
- Stir everything together so that all potatoes are covered with butter and dill
- In the meantime heat up the heavy cream with half of the scallions and cook for about 5-10 minutes until bubbly and reduced in half
- Add dill potatoes to the cream, mix together
- Sprinkle with the rest of the scallions
- Adjust seasoning with salt and pepper
- Serve immidiately