Photo by Andrew Thomas Lee
Serve these easy boiled potatoes with slow cooker corned beef, or any hearty main course.
Recipe information
Yield
6 servings
Ingredients
1 pound fingerling potatoes
Kosher salt
1 tablespoon unsalted butter
1 tablespoon finely chopped fresh dill
Preparation
Place the fingerling potatoes in a medium pot, add cool water to cover by 1 inch, and bring to a boil over high heat. Add salt to taste, reduce the heat, and simmer for 10 to 15 minutes, until the potatoes are fork-tender. Remove the pot from the heat and drain off the water. Toss the potatoes well with the butter and the chopped dill, melting the butter. Season with additional salt to taste, and serve.
Reprinted from The Chef and the Slow Cooker. Copyright © 2017 by Fried Pie, LLC. Photographs copyright © 2017 by Andrew Thomas Lee. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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