New Potatoes in Garlic Cream Sauce with Dill

By Savva LoginovUpdated
Total 35 minMakes 4 side servingsResting, soaking, chilling or cooling 0 min
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New potatoes in garlic cream sauce make a soft, rich side with fresh dill running through the finish.

New potatoes in garlic cream sauce make a soft, rich side with fresh dill running through the finish. Small potatoes keep their shape after boiling, and their thin skins do not need peeling. The sauce starts with gently softened onion rather than browned garlic, which keeps it sweet and rounded. Drain the potatoes thoroughly before adding cream: lingering cooking water makes the coating thin. Fold the potatoes gently and serve while the sauce is still loose enough to spoon.

Recipe at a glance

Yield: 4 side servings. Prep: 10 minutes. Cook: 25 minutes. Total: 35 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Saucepan, colander and wide sauté pan

Ingredients and directions

New Potatoes in Garlic Cream Sauce with Dill

Recipe card

New Potatoes in Garlic Cream Sauce with Dill

Prep 10 minCook 25 minTotal 35 minYield 4 side servingsResting, soaking, chilling or cooling 0 min

Total includes the additional waiting time stated in the directions. Appliance times are estimates.

Only numbered ingredient amounts change.

Equipment: Saucepan, colander and wide sauté pan

Ingredients

Instructions

  1. Boil potatoes

    Cut larger potatoes into pieces about 3 cm wide. Cover with cold water, add half the salt and bring to a boil. Simmer 15–20 minutes until a knife enters easily; drain.

  2. Start sauce

    While potatoes cook, melt butter over medium-low heat. Soften onion 5 minutes, add garlic and stir 30 seconds.

  3. Simmer cream

    Add cream, remaining salt and pepper. Simmer gently 3–4 minutes until it coats a spoon.

  4. Coat potatoes

    Fold in potatoes and dill. Warm together 1 minute, turning gently to avoid breaking the potatoes.

Doneness checks

While potatoes cook, melt butter over medium-low heat. Soften onion 5 minutes, add garlic and stir 30 seconds.

Helpful tips

  • Cut potatoes to matching sizes.
  • Start with cold water.
  • Drain thoroughly.
  • Simmer cream gently.

Troubleshooting

  • Potatoes may retain boiling water. Drain them thoroughly and simmer the cream briefly.
  • Drain thoroughly.

Serving ideas

  • Serve with baked salmon.
  • Pair with roast chicken.
  • Offer beside grilled mushrooms.
  • Add a crisp cucumber side.

Substitutions

Use small waxy red potatoes when new potatoes are unavailable. Single cream gives a thinner coating.

Variation

Add 1 tsp Dijon to the finished sauce before adding potatoes.

Make ahead

Boil potatoes earlier the same day and refrigerate promptly; warm through in the freshly made sauce.

Storage and reheating

Refrigerate up to 3 days. Reheat gently with a splash of milk to 74°C (165°F). Freezing changes the sauce and potato texture.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Why is the sauce thin?

Potatoes may retain boiling water. Drain them thoroughly and simmer the cream briefly.

Should I peel new potatoes?

Their thin skins can stay on after thorough washing.

How to tell when it is ready

While potatoes cook, melt butter over medium-low heat. Soften onion 5 minutes, add garlic and stir 30 seconds.

Tips

  • Cut potatoes to matching sizes.
  • Start with cold water.
  • Drain thoroughly.
  • Simmer cream gently.

Troubleshooting

  • Potatoes may retain boiling water. Drain them thoroughly and simmer the cream briefly.
  • Drain thoroughly.

Substitutions

  • Use small waxy red potatoes when new potatoes are unavailable. Single cream gives a thinner coating.

Variations

  • Add 1 tsp Dijon to the finished sauce before adding potatoes.

Serving suggestions

  • Serve with baked salmon.
  • Pair with roast chicken.
  • Offer beside grilled mushrooms.
  • Add a crisp cucumber side.

Make ahead

Boil potatoes earlier the same day and refrigerate promptly; warm through in the freshly made sauce.

Storage

Refrigerate up to 3 days. Reheat gently with a splash of milk to 74°C (165°F). Freezing changes the sauce and potato texture.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Why is the sauce thin?

Potatoes may retain boiling water. Drain them thoroughly and simmer the cream briefly.

Should I peel new potatoes?

Their thin skins can stay on after thorough washing.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

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