Here is the first recipe and second post in our series on how to use dill in the summer time.
This is a great recipe to serve hot or cold and is scrumptious for table meals and barbecues. Sure to please the crowd this will be a recipe you tuck away to use again and again.
6 red potatoes (about 2 pounds), peeled or un-pealed, and halved
2 to 3 tablespoons of unsalted butter
coarse sea salt and freshly ground pepper
1 to 2 (to taste) teaspoons of dried dill
1 tablespoons of dried parsley
Place potatoes in a large pot of water, bring to a boil and cook until fork tender, 15 to 18 minutes. Drain. Transfer to serving bowl, add butter and season with salt and pepper to taste. Toss with herbs and serve fresh.
We hope you enjoy this recipe, be sure to stay tuned for the next one to come!