I’m not a big fan of dill, so I reduced it to half a tablespoon. Served with venison backstrap, it’s quite tasty.
- 2 lbs new potatoes
- ½ Tbsp sea salt for boiling potatoes + ½ tsp more for seasoning the sauce
- 1 Tbsp olive oil or butter
- ½ medium onion, finely diced
- 1 garlic clove, pressed
- ¾ cup heavy whipping cream
- ¼ cup fresh dill, chopped
- How to cook new potatoes:
- Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have a very thin skin. You don’t have to scrub all of it off, just get at least half of it off.
- Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1″ thick pieces. Place potatoes in a pot and cover with cold water. Bring to a boil, add ½ Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.
- In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and saute over medium heat until golden and soft. Add 1 pressed garlic clove and sauté another minute, stirring constantly. Add ¾ cup heavy whipping cream and ½ tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes. Stir in ¼ cup chopped fresh dill then remove from heat and pour sauce over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve.