Sunday, September 14, 2008

Garlic Dill Red Potatoes

This is my version of Boston Market's famous side dish. Since the potatoes do not need to peeled, preparation time is short and cooking them is incredibly easy. Boston Market claims they use new potatoes, but regular red potatoes are just fine and much easier to come by, all year round.

I use garlic powder instead of fresh garlic in this dish because the garlic does not cook and some people are intolerant of (or just don't like!) fresh raw garlic.

  • 3 pounds red potatoes
  • 1/4 cup butter or margarine
  • 1 teaspoon garlic powder, or to taste
  • 1 teaspoon dried dill weed, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 2 teaspoons sea salt for cooking potatoes

Wash potatoes and cut away any bad spots on them. Slice into wedges or cut into large cubes. Rinse well after cutting.

Cover potatoes with cold water and add salt. Bring to a boil and cook for about 12 minutes or until tender when pierced with a fork. I like my red potatoes cooked a little more than most Boston Markets do -- I've had some that were frankly underdone, but that is a matter of taste.

While potatoes are cooking, melt butter or margarine in the microwave and add seasonings. Mix well, let sit for a few minutes and taste. Adjust seasonings as desired. I don't add any salt until after I mix the butter with the potatoes and taste. The potatoes will absorb salt while cooking, so keep that in mind!

When potatoes are done, drain and set back over the turned off burner for a minute. That will let them dry out as remaining water cooks off. Add butter mixture, mix gently, taste and adjust as needed. There is no going wrong with this dish -- add more butter if you want it, add more pepper. Serve immediately!

Leftovers, if there are any, are wonderful browned and scrambled with eggs.

General Cooking Hint: Because potatoes do absorb salt, throwing a quartered potato into a soup or stew or even spaghetti sauce will quickly absorb extra salt! Let cook and discard.

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