Ukrainian Potatoes
Garlicky, buttery, and loaded with fresh dill, these easy Ukrainian Potatoes are packed with flavor but are a super easy dish to make!
Servings: 6 servings
Calories: 235kcal
Ingredients
- 2 pounds baby potatoes
- ⅓ cup chopped fresh dill
- ¼ cup cooking oil
- 2 tablespoons butter I cook with salted butter
- 3 cloves garlic finely minced
Instructions
- Boil the potatoes in salted water until just fork tender, about 10-12 minutes, depending on their size.
- Drain the potatoes and while still steaming hot, toss them with the butter, garlic, cooking oil, and dill and serve right away.
Notes
Chef Jenn's Tips
- Fresh garlic is the key. Mince it as finely as you can, or grate it on a microplane grater.
- If you have extra dill left over, wash it, lay it on a paper towel to dry, and then pop it in the freezer in a baggie. It’ll keep for 2-3 months and you can use it in other recipes.
- Dried dill won’t be good in this recipe; you really do need to use fresh dill.
- Double the recipe so you’ve got cooked leftover potatoes for another meal. Then, pan-fry them in butter - they’re delicious when they’re golden brown and crispy!
Nutrition
Serving: 1cup | Calories: 235kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 39mg | Potassium: 644mg | Fiber: 3g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 30mg | Calcium: 22mg | Iron: 1mg