Boiled Potatoes with Parsley and Dill


For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.


  • 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


  1. 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.

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