“Not everyone can be a truffle. Most of us are potatoes. And a potato is a very good thing to be.” – Massimo Bottura
Looking for a change-up to weeknight dinners? Look no further!
This super simple recipe comes together faster than it takes the main dish to finish in the oven. The best part? It’s potatoes … with cream! A wonderful combination that everyone will love! 🙂
Here are the ingredients. Like I said – “super simple!”
Although I recommend it, you don’t need to use fresh dill… dried dill also works fine. 🙂
You’ll need one pound of red potatoes, and they don’t need to be baby potatoes. You can dice up the big ones instead if you want.
We were about to experience an overnight freeze so I ran to the garden and got one last swipe of fresh dill. 😏
Cut the baby potatoes in half and boil them in heavily salted water until they are fork tender… anywhere from 15-20 minutes.
Dice half of an onion.
And dice about a tablespoon of fresh dill. If you’re using dried dill, use 1/2 tablespoon instead. Dried herbs are more potent than fresh.
Just chillin’ in the sink 🙂
Over medium heat, sauté the onion in one tablespoon of butter.
Then add the heavy cream. You can sub half-n-half if you need to.
Next add the dill and salt.
Simmer over medium heat for a few minutes longer.
Now add the potatoes.
And at last add the sour cream. 🙂
Continue cooking for a few more minutes.
VIOLA, done! You guys, these potatoes are SO good. SO GOOD! The flavors are simple but work together nicely as the carmelized onion takes it to another level. Don’t deprive yourself. Give them a try the next time you want to change up your dinner menu! 🙂 xoxo
Sour Cream and Dill Potatoes
- 1 pound baby Red Potatoes (you can sub for large)
- 1/2 cup Heavy Cream (you can sub half-n-half)
- 1 tablespoon freshly chopped Dill (you can sub 1/2 T dried Dill)
- Half of a diced White Onion
- 1 tablespoon Butter
- 1/4 cup Sour Cream
- 1/2 teaspoon Salt
Cut the baby potatoes in half. If you’re substituting large red potatoes make sure you cut the pieces about 1 1/2 inches thick. Now boil the potatoes in heavily salted water for 15 to 20 minutes or until fork tender. Set aside.
In a large frying pan over medium heat sauté the diced onion in 1 tablespoon of butter. Then add the cream, dill, and salt. Simmer for a few minutes and then add the potatoes to the cream mixture. Lastly add the sour cream mixing really well, and simmer for a few minutes longer. Serve 4-6 as a side dish.