Crispy Butter Potatoes with Lemony Dill Cream
These are the potatoes to top all potatoes.
The secret is in the cooking process, which is a quick boil to get the potatoes tender following by toss with plenty of butter and a roast in the oven. They get a super crispy side where they have been cooked cut side down, while the other side with the potato skin has some nice crystallized salt. The inside is tender and perfect, and paired with the lemony dill cream they have a punch of fresh herbs and are decadent yet perfectly balanced.
Have fun!
- 1.5 lbs small gold potatoes
- 5 Tbsp unsalted butter, melted
- 1 tsp flaky salt
- 1 cup sour cream
- 1/2 tsp lemon zest, really finely chopped
- 2 tsp chopped fresh dill, more to top potatoes if you want
- 2 tsp chopped fresh chives, more to stop potatoes if you want
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Place the potatoes in a medium-large pot (one that will fit all the potatoes in an even layer on the bottom) and cover with water by 2 inches (room temp just out of the tap, not hot). Preheat oven to 400 degrees and set the rack in the bottom 1/4 of the oven.
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Place pot on stovetop and bring to a boil. Reduce heat and simmer until potatoes are tender (skins should not be falling off or cracking, and a pairing knife should insert easily and release easily).
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When potatoes are tender remove from heat, drain and let cool just enough so that you can handle them.
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Add the melted butter to a large bowl (or the pot you used to cook the potatoes). Cut each potato in half and toss with the butter. Sprinkle with the kosher salt and toss again. The potatoes should start to absorb a lot of the butter.
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Line a baking sheet with foil and spread out the potatoes so that the cut side is down and they are evenly spaced. Put in the oven for 15-20 minutes or until the bottoms are nice and browned but not burnt. *Every oven is different so make sure to keep an eye on them since they are close to the direct heat in the bottom of the oven.
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While the potatoes are cooking combine the sour cream, lemon zest, dill and chives in a small bowl and set in the fridge.
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Serve the potatoes right away while hot with the lemony dill cream on the side and extra herbs over the top to garnish if you want!
