Thanks, Jenn and hubby, sounds like something we'll enjoy - Ken is a potato fanatic and he also loves dill!

You're very welcome Woodie. I've copied so many recipes from here and shared very few (except for cookie recipes) so as I was eating them last night I thought "I bet those foodies over on the forum will love these". If your hubby likes potatoes and dill then I think he will love these. They are a step up from the common mashed potatoes or wedges and that's why I think they'd be good for a special occasion or any dinner for company.

Jen

Thanks Jenn, I love fresh dill in potato salad so I know i will love these.

Ann

You're welcome, Ann, I hope you will.

Jen

Jen - I made your potatoes tonight and they are terrific! I used whole milk, not cream, but they were still rich and good and you're right, you definitely don't need any butter. It's a great method of cooking potatoes and I'll definitely make them again. Thanks!

I'm glad you liked them Woodie. :-)

These do look good...did you use russet potatoes?

I used Yukon Golds.

We used small white potatoes called "Baby Dutch" which I bought in a small bag at Trader Joe's. Here's a picture of them in another thread I posted. I didn't know about this recipe when I posted that thread!

nothing not to like about that--thanx for posting as i'm sure we both would enjoy those taters!

Jenn, they sound awesome...I love dill with potatoes! Thank you for posting this.

Here is another one you might like:

{{!gwi}}
(Marilyn)

4 medium to large Yukon Gold potatoes
1 Vidalia onion; sliced (any sweet onion)
3 tablespoons butter
1 teaspoon kosher salt (less if using regular salt)
fresh ground pepper to taste
dill weed (about 1 teaspoon dried)

Pre-heat oven to 425°. Cut each potato into 8 wedges (Cut in half, lay cut side down and cut each half into 4 wedges.) leaving skin. Spray a square baking dish with Pam. Place wedges in dish, top with onion slices, and sprinkle with salt, pepper and dill. Top with butter slices. Cover dish with foil and bake 40 minutes, uncover and continue to bake another 20 minutes until golden brown.

Oh Marilyn, those sound (and look!!!) fantastic. We will surely make those. Thanks!

Jen

Can't believe I found this! I couldn't find it using a forum search so I used Google instead.

I made them again the other night using red potatoes. We didn't have cream so I used some Greek yogurt (plain) left over from another recipe combined with a little milk and butter to reach the 1/2 cup measure. They are so easy and quick, and the outcome is like mashed potatoes with lumps, so if you like that then you'll love these.

I think the recipe is versatile; replace the dill with fresh chives and add some grated cheddar, or minced garlic if you wish. It's not a make-ahead dish but it's a special way to serve potatoes.