If you’re looking for a simple potato side dish that’s full of flavor, these garlic dill new potatoes are a favorite in my kitchen.
They’re buttery, garlicky, and tossed with plenty of fresh dill for bright flavor.
This is one side I make on repeat. I first had them at Boston Market (does that restaurant even exist anymore?) and this recipe is my at-home version.
I love that they’re easy enough for busy nights but special enough for holidays dinners like, Thanksgiving, Christmas, Easter, you name it.
They’re great alongside a burger or steak instead of fries, or served with salmon or chicken.
Because they’re boiled, there’s no oven to heat up, making them perfect for warm weather. And when new potatoes are on sale, this recipe is as budget-friendly as it is delicious.
Looking for more recipes with garlic? Try my garlic herb mashed potatoes or my super easy recipe for sauteed garlic green beans. Also, take a look at my reader-favorite recipe: honey garlic chicken tenders.
Why You’ll Love Garlic Dill Potatoes
Simple and quick – Just boil, toss, and serve.
Elegant side dish – The garlic butter and dill make humble potatoes feel holiday-worthy.
Budget-friendly – When you catch new potatoes on sale, this is a budget-friendly side dish.
No oven required – A stovetop recipe that works year-round.
Red potatoes and green dill make this dish extra festive on a Christmas table.
Ingredients You’ll Need
- New potatoes (red or gold)
- Butter
- Garlic
- Fresh dill
- Salt and pepper
Ingredient Notes
New potatoes – Choose red or gold new potatoes (also called baby potatoes). They’re waxy, which means they hold their shape after boiling (unlike a russet). You can also use small fingerling potatoes.
For more about the differences between the potato types, see my ranch roasted potatoes recipe where I go into more detail.
Garlic – Fresh cloves of garlic make the best flavor here. Skip the jarred stuff.
Butter – Either salted or unsalted works. Unsalted just gives you more control when seasoning at the end.
Dill – Fresh dill is the star of the show. I like to grab baby dill by the bunch. It’s usually more fragrant and cheaper than the little clamshell packs.
You’ll probably have extra dill, but that’s not a bad thing. For holidays, use some to garnish your side dish or main dish platter. Or use fresh dill in place of dried dill in my dill pickle crackers recipe.
How to Make Garlic Dill New Potatoes
Detailed recipe and instructions are in recipe card at bottom of post.
- Prep the potatoes – Wash and cut them into even pieces. (See my tips below.)
- Boil – Place potatoes in a pot and cover with cold water by about an inch. Add 1 tablespoon salt, then bring to a boil. Cook until fork-tender, about 10 minutes.
- Drain – Drain well, then return the potatoes to the pot. I like to toss everything in the pot, to keep my serving dish neat.
- Make garlic butter – In a small pan, melt butter over medium-low heat. To the melted butter, add minced garlic and cook 1–2 minutes, just until fragrant. Don’t be tempted to go faster with higher heat. Butter and garlic burn easily!
- Toss – Pour the garlic butter over the drained potatoes. Add fresh dill, season with pepper, and gently toss to coat. Taste and add more salt if needed.
Prepping and Boiling the Potatoes
For the best result, wash the potato skins (don’t peel), cut the potatoes close to the same size, start the potatoes in cold water that’s been generously salted, and don’t overcook.
Full disclosure, I overcooked the potatoes you see here, because it turns out it’s really hard to take pictures and boil potatoes at the same time.
Tossing the Potatoes with Garlic Butter and Dill
The boiled potatoes are delicate. Toss gently with the amazing-smelling garlic butter and freshly minced baby dill.
Tips for Cutting & Mincing
Potatoes – Cut them into halves, fourths, or sixths depending on size. (I give them a quick sort by size before cutting.)
The main goal is for all pieces to be similar so they cook evenly. It makes them easier to eat with a fork and gives you more garlicky, buttery coating per bite.
Garlic – A garlic press has its time and place, but for this recipe I prefer to mince with a knife.
When garlic is eaten raw or only lightly cooked, pressing tends to make it taste sharper and more pungent. (I save the garlic press for things like chili, soups and sauces that are cooked longer.)
To cut garlic with a knife, first smash each clove with the side of a large knife to loosen the peel. Remove the peel. Then mince the garlic finely.
Dill – Use a sharp knife and mince dill right before tossing with the potatoes. This keeps it bright green and flavorful instead of bruised or faded.
With baby dill, the tiny stems near the upper part are tender and totally fine to chop and eat. I just cut off the thicker lower stems and mince the rest.
Recipe Notes
- Salt the water generously – I use about 1 tablespoon. It might look like a lot, but most goes down the drain. The benefit is that it seasons the inside of the potatoes as they cook.
- Skip rinsing the potatoes both before and after boiling. The natural starch helps the garlic butter stick.
- Garlic cooking tip – Garlic burns quickly. Melt the butter first, then add garlic for just 1–2 minutes until fragrant. If you need to hold it, keep the pan on low.
What to Serve With Garlic Dill Potatoes
Honestly, they go with just about anything.
- Roast chicken, beef, or pork
- Grilled salmon or baked fish
- Holiday mains like turkey or ham
They also sit beautifully on a buffet table alongside vegetable sides like garlic green beans almondine, crispy parmesan roasted carrots, or roasted Brussels sprouts with balsamic and honey.
More Potato Recipes You’ll Love
Garlic Dill New Potatoes
Garlic dill new potatoes are a simple side dish recipe made with boiled potatoes, butter, garlic, and fresh dill. The tender potatoes are tossed until coated and seasoned to perfection. Quick to make and full of flavor, this easy recipe pairs with everyday meals and is a favorite for holiday dinners too.
Ingredients
- 1 ½ pounds new potatoes (red or gold)
- 2 tablespoons butter
- 4 cloves garlic, minced (about 1 ½ tablespoons)
- 1 tablespoon fresh dill, minced
- Salt and pepper, to taste
Instructions
- Prep the potatoes – Wash and cut them into even pieces.
- Boil – Place potatoes in a pot and cover with cold water by about an inch. Add 1 tablespoon salt, then bring to a boil. Cook until fork-tender, about 10 minutes.
- Drain – Drain well, then return the potatoes to the pot. (I like to toss everything in the pot to keep my serving dish neat.)
- Make garlic butter – In a small pan, melt butter over medium-low heat. To the melted butter, add minced garlic and cook 1–2 minutes, just until fragrant.
- Toss – Pour the garlic butter over the drained potatoes. Add fresh dill, season with pepper, and gently toss to coat. Taste and add more salt if needed.
Notes
Cutting the Potatoes – Cut them into halves, fourths, or sixths depending on size so they're similar in size and cook evenly.
Mincing the Garlic – Mince garlic with a sharp knife instead of using a press which releases oils that make it taste sharper and more pungent. Smash each clove with the side of a large knife to loosen the peel. Then mince the garlic finely.
Mincing the Dill – Use a sharp knife and mince right before tossing with the potatoes. This keeps it bright green and flavorful instead of bruised or faded. Cut off the thicker lower stems and mince the rest.
Salt the water generously – I use about 1 tablespoon. It might look like a lot, but most goes down the drain. The benefit is that it seasons the inside of the potatoes as they cook.
Don’t rinse the potatoes – The starch helps the garlic butter stick.
Garlic cooking tip – Garlic burns quickly. Melt the butter first, then add garlic for just 1–2 minutes until fragrant.