Buttered Red Potatoes with Dill and Parmesan

Buttered red potatoes with dill start with a brief boil, then finish in a skillet. That gives them soft centres and lightly golden edges rather than the all-over crust of potatoes cooked raw in the pan. Dill and Parmesan are added at the end, where their flavour stays distinct and the cheese does not burn. Leave the thin red skins on after washing. Dry the boiled pieces before they reach the butter so they brown instead of steaming.

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 skillet

Ingredients and directions

Doneness checks

Cover pieces with cold water and add half the salt. Simmer 12–15 minutes until tender. Drain and let steam escape 2 minutes. Melt butter in a large skillet over medium heat. Add potatoes in one layer and cook 6–8 minutes, turning once, until patches turn golden.

Helpful tips

• Keep thin skins on.
• Drain and steam-dry potatoes.
• Turn only after browning.
• Add cheese off the heat.

Troubleshooting

• These are boiled first and finished with dill and cheese; row 84 cooks raw potato pieces in the skillet.
• Drain and steam-dry potatoes.

Serving ideas

• Serve with grilled fish.
• Pair with roast chicken.
• Add cucumber salad.
• Offer beside mushroom patties.

Substitutions

Use vegetarian-labelled Parmesan-style cheese if needed; traditional Parmesan may contain animal rennet.

Variation

Replace dill with chopped parsley and add lemon zest.

Make ahead

Boil earlier the same day, refrigerate promptly and finish in butter just before serving.

Storage and reheating

Refrigerate up to 3 days. Reheat in a skillet or oven to 74°C (165°F). Freezing can make the potatoes softer.

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

How does this differ from crisp sautéed potatoes?

These are boiled first and finished with dill and cheese; row 84 cooks raw potato pieces in the skillet.

Why are the edges not browning?

The pieces may still be wet or crowded. Steam-dry and use a wide pan.

How to tell when it is ready

Cover pieces with cold water and add half the salt. Simmer 12–15 minutes until tender. Drain and let steam escape 2 minutes. Melt butter in a large skillet over medium heat. Add potatoes in one layer and cook 6–8 minutes, turning once, until patches turn golden.

Tips

• Keep thin skins on.
• Drain and steam-dry potatoes.
• Turn only after browning.
• Add cheese off the heat.

Troubleshooting

• These are boiled first and finished with dill and cheese; row 84 cooks raw potato pieces in the skillet.
• Drain and steam-dry potatoes.

Substitutions

• Use vegetarian-labelled Parmesan-style cheese if needed; traditional Parmesan may contain animal rennet.

Variations

• Replace dill with chopped parsley and add lemon zest.

Serving suggestions

• Serve with grilled fish.
• Pair with roast chicken.
• Add cucumber salad.
• Offer beside mushroom patties.

Make ahead

Boil earlier the same day, refrigerate promptly and finish in butter just before serving.

Storage

Refrigerate up to 3 days. Reheat in a skillet or oven to 74°C (165°F). Freezing can make the potatoes softer.

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).