Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Boiled Potatoes with Parsley and Dill 3.2 (40) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 8 For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages. Ingredients 6 red potatoes (about 2 pounds), peeled and halved 2 to 3 tablespoons unsalted butter Coarse salt and freshly ground pepper 1 tablespoon fresh dill, finely chopped 2 tablespoons torn fresh curly leaf parsley Directions Place potatoes in a large pot of water. Bring to a boil, and cook until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving bowl, add butter, and season with salt and pepper. Toss with herbs. Cook's Notes Potatoes can be made up to 1 day ahead; warm over low heat, tossing with herbs just before serving. Print