Pommes Bouillies a l'Aneth (Boiled potatoes with dill)
Published November 10, 1981
- Total Time
- 30 minutes
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Ingredients
6 new, red, waxy potatoes, about 1 ½ pounds
Salt to taste, if desired
6 dill sprigs with stems
2 tablespoons butter
2 tablespoons finely chopped dill
Nutritional analysis per serving (4 servings)
56 grams carbs; 15 milligrams cholesterol; 297 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 7 grams fiber; 761 milligrams sodium; 7 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut each potato in half. Using a sharp knife, cut away a small center strip of skin from the outside of each piece. Put the potatoes in a saucepan and add water to cover and salt to taste. Add the dill sprigs.
- Step 2
Bring to a boil and simmer until tender, about 20 minutes.
- Step 3
Drain. Discard the dill sprigs. To the potatoes add the butter and chopped dill. Stir gently to coat the pieces and serve.
Private Notes