Dilly Potatoes:

New red potatoes are an important feature at every Midsummer Feast beginning around the summer solstice - June 21st.  They mark new beginnings in the garden and the end of the long winter.

Low in starch, their thin skins are full of fiber and nutrients like vitamin B, iron, and potassium so recipes typically call for skin on.  A very nice direction for those of us who dislike peeling potatoes……

The Pritiken Longevity Center notes these beautiful young potatoes are good for weight loss. With lots of fiber and fewer calories, they are filling and delicious.  Boiled, roasted, smashed or sliced in salads, new reds should be a must on your shopping list.

Dilly Potatoes is just one of many expressions to try with these delicious nuggets.  If you can find them, “Creamer size” potatoes are wonderful (about 1” in diameter - no bigger than a golf ball). Harvested before maturity, they are tender and buttery.  Next best is the slightly larger new red - no more than 2” in diameter.

Ingredients

1-1/2 pounds new red potatoes

6-7 pearl onions 

2  tablespoons butter

1 tablespoon EVOO

1/2 teaspoon coarse ground salt (kosher, pink Himalayan)

1/2 teaspoon ground pink pepper  (black can be substituted)

2 tablespoons fresh dill - cut 

Fig or honey date balsamic vinegar

Directions Preheat oven to 400F

1. Rinse potatoes to eliminate any grit and cut in half.

2. Peel pearl onions and cut in half.

3. In a large bowl, melt butter with olive oil.  Add dill, salt and pepper and stir. 

4. Add potatoes and onions and stir to completely coat all potatoes.

5. Place coated potatoes and onions - cut side down - on parchment-lined cookie sheet.

6. Roast in the oven for 25-30 minutes until they are fork-tender.

7. Flip potatoes and onions at 15 minutes.

8. Transfer to a serving bowl, drizzle balsamic and add small dill sprigs to top of dish.

9. For a bit of decadence, serve a small bowl of sour cream on the side to be added as desired.

Servings:

4