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Milk Street Recipe
Steamed Potatoes with Fresh Dill
Steamed potatoes tossed with melted butter and chopped fresh herbs are the perfect accompaniment to Baked Salted Salmon with Dill. Any thin-skinned, lower-starch potato, such as Yukon Gold, work well in place of the red potatoes called for. The dill can be swapped for any fresh herb.
Don't use a narrow pot. If the potatoes are piled up in the steamer basket, they will cook unevenly. The wide diameter of a Dutch oven allows for distribution in a thinner layer and more even cooking.
2 pounds red potatoes, unpeeled, cut into 1½-inch chunks
2 tablespoons salted butter, melted
2 tablespoons chopped fresh dill
Kosher salt and ground black pepper
Ingredients
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2
pounds red potatoes, unpeeled, cut into 1½-inch chunks
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2
tablespoons salted butter, melted
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2
tablespoons chopped fresh dill
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Kosher salt and ground black pepper
Directions
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01Place a folding steamer basket in a large Dutch oven. Add enough water to fill the bottom of the pot without submerging the basket. Remove the basket, then cover the pot and bring to a simmer over medium-high.See It
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02Distribute the potatoes in an even layer in the basket, then place the basket in the pot. Cover and return to a simmer over medium. Cook until a skewer inserted into the potatoes meets no resistance, about 15 minutes.See It
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03Transfer the potatoes to a large bowl and add the butter, dill, 1 teaspoon salt and ¼ teaspoon pepper. Toss, then taste and season with additional salt and pepper.See It