Warm Dilly Scallion Potatoes

Potatoes, all dressed up.

Sometimes, amid all the bells and whistles of new! exciting! food trends! and recipes, it it nice to return to the basics. Nothing is more homey or familiar than a potato. And despite being so plain, the less you generally do to them, the better. In this recipe for Warm Dilly Scallion Potatoes, little golden potatoes get dressed up in nothing but olive oil, salt pepper, and fresh herbs to make a wonderful side dish that works all year ’round.

You’ll also like: Roast Chicken With Lots of Herbs and Fried Green Tomatoes

Recipe Notes: Warm Dilly Scallion Potatoes

There is not much to these warm dilly scallion potatoes other than building a little flavor. My favorite potatoes for this dish are fingerling or small golden potatoes. Basically, you want to choose a small waxy or all-purpose yellow potato (not starchy) that does not need to be cut and will cook uniformly.

Make sure to season the potato water well. Like pasta, you want some salt to absorb well into the potato. Garlic cloves are also added to the water for a mild additional infusion of flavor.

I love the combination of potatoes, dill, and scallion. But if you cannot find one of those herbs, don’t worry. Just add a little more of the one you do have, or substitute. Tarragon could work well here. So could basil.

Did you make this warm dilly scallion potato recipe? What did you think?

Print Recipe

Warm Dilly Scallion Potatoes

Potatoes simply dressed in olive oil, salt, pepper, and plenty of fresh herbs.

Prep Time10 mins

Cook Time20 mins

Course: Side Dish

Cuisine: vegetarian

Keywords:: comfort food, dill, herbs, potatoes, scallions, sides, spring

Servings: 4 to 6 people

Ingredients

• 2 pounds small fingerling or gold potatoes, cleaned
• 1 teaspoon kosher salt, plus more for potato water and to season
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, peeled
• 3 scallions, green and pale green parts, thinly sliced
• 1/3 cup finely-chopped dill
• black pepper

Instructions

• Add the potatoes and garlic to a pot of boiling water salted with about 1 tablespoon of kosher salt, and cook until fork tender, about 10 to 15 minutes, depending on the size. Drain. Discard the garlic.
• While the water boils and the potatoes cook, chop the dill, and slice the scallions.
• Combine the potatoes, olive oil, herbs, 1 teaspoon of kosher salt, and 12 turns of black pepper in a mixing bowl. Toss well and taste for seasoning.
• Serve warm or at room temperature.