Loaded with fresh flavor these dill potatoes with asparagus and peas are a simple spring side that’s perfect any day of the week.
If you’re looking for a simple side for a weeknight meal or a special occasion then I suggest you give these dill potatoes a try. Needing only a handful of ingredients and the slightest amount of preparation, it’s one of those staple side dishes that makes something special out of something ordinary.
With spring just around the corner I’ve been eager to add a little more green and a lot more freshness to my diet and these dill potatoes fit the bill. It’s an easy and flavorful side for any spring or even summer meal. New potatoes, asparagus, peas, dill, parsley and a bit of lemon zest team up together for a flavor-packed dish that’s easy to throw together.
What are New Potatoes?
New potatoes, also called baby potatoes, are simply the small immature versions of larger potatoes. These young potatoes are the best for boiling or steaming since they are so creamy and less starchy than their more mature counterparts. They also have thin skins that don’t require peeling and cook quickly thanks to their small size making them easy to prepare. You can find them in a variety of colors like red, purple and gold.
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Potatoes – New or baby potatoes are ideal but fingerling will also work. Choose potatoes that are similar in size for even cooking.
- Dill – Fresh dill is what we need for these potatoes.
- Parsley - Grab a bunch of flat-leaf also known as Italian parsley.
- Garlic – One clove is all we need.
- Lemon Zest – Use a microplane or a fine grater to zest ½ a lemon.
- Olive Oil – Use an unfiltered extra-virgin olive oil with grassy notes for best flavor.
How to Make Dill Potatoes:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by placing your potatoes in a large pot, covering them with water and bringing the water to a boil. Reduce the heat to a simmer and cook until the potatoes are fork tender. The cooking time will vary based on the size of your potatoes but in general will be between 8-10 minutes for small potatoes. If you have a few larger potatoes you can cut them in half before cooking.
- While the potatoes are cooking you’ll take your dill, parsley, garlic, lemon zest and olive oil and pulse them together in a small food processor until smooth. What you’ll end up with is a bright green herb-flecked oil to toss your vegetables with.
- When your potatoes are done you’ll add the asparagus and peas to the water to blanch for a minute before draining (cooking everything together in the same pot saves on time and dishes).
- The drained but still warm vegetables are then tossed with the herb oil and served warm.
And that is how you make a fresh spring side that’s ready to serve in minutes!
Loaded with fresh flavor these dill potatoes are a simple spring side that’s perfect any day of the week.
- 1 lb/453g baby potatoes, scrubbed
- ½ bunch of asparagus, woody ends removed and cut into 1-inch pieces
- 1 cup/170g frozen peas
- 2 Tablespoons fresh dill leaves
- 2 Tablespoons flat leaf parsley leaves
- 1 small garlic clove
- The zest of half a lemon
- ¼ teaspoon fine sea salt
- 3 Tablespoons/45ml extra virgin olive oil
- Place potatoes in a medium pot, cover with cold water and bring to a boil over high heat. Salt water, reduce to a simmer and cook until potatoes are fork tender (about 8- 10 minutes).
- Meanwhile make the dill oil. Put the dill, parsley, garlic, lemon zest and salt in small food processor and pulse until coarsely chopped. Add the olive oil and process again until smooth, scraping down the sides as needed.
- Once the potatoes are cooked use a strainer to remove them and place them in a large bowl with the dill oil.
- Bring cooking water back to a boil and add the asparagus and blanch for 1-2 minutes (until asparagus turns bright green) and drain.
- Add asparagus and peas to the bowl with the potatoes and gently toss together with the dill oil. Serve warm or at room temperature.
Omit asparagus and/or peas or replace with vegetables of choice like green beans or broccolini. Use fingerling potatoes instead of new or baby potatoes.
Store in an airtight container in the fridge. Leftovers can be served cold.
Gluten-Free, Grain-Free, Vegetarian, Paleo, Egg-Free, Dairy-Free, Nut-Free, No Refined Sugar
Amount Per Serving: Calories: 265Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 176mgCarbohydrates: 31gFiber: 5gSugar: 4gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.