New Dill Potatoes with Scallion Cream Sauce

• Produce

  • 1 tbsp Dill
  • 10 Potatoes, small medium new
  • 2 tbsp Scallion, fresh

• Baking & Spices

  • 1 Pepper and more salt, Freshly ground

• Dairy

  • 1 tbsp Butter
  • 1/3 cup Heavy cream

• Other

  • Less than 1 tablespoon of salt

Found on innocentdelight.com

Description

Ingredients

• 10 small/medium new potatoes
• Less than 1 tablespoon of salt
• 1 tablespoon of butter (adjust if more butter is needed)
• 1 tablespoon of dill (adjust if you want more dill)
• ⅓ cup of heavy cream
• 2 tablespoon of fresh scallion, chopped
• Freshly ground pepper and more salt to taste

Directions

• Wash the potatoes
• Cut up bigger ones in a half and leave the smaller ones as whole
• Place them in a pot of water with less then 1 tablespoon of salt and cook for about 20-25 minutes from the moment the water is boiling (check with the fork if they are cooked through)
• Strain the potatoes and return them to the pot
• Add butter and dill and wait until the butter melts
• Stir everything together so that all potatoes are covered with butter and dill
• In the meantime heat up the heavy cream with half of the scallions and cook for about 5-10 minutes until bubbly and reduced in half
• Add dill potatoes to the cream, mix together
• Sprinkle with the rest of the scallions
• Adjust seasoning with salt and pepper
• Serve immidiately