Side Dish: United States – Lemon-Dill Baby Potatoes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 17 min

Additional 2 min

Total 24 min

Ingredients

1 1 / 2 lb (680 g) baby gold potatoes, halved if large
1 1 / 2 tsp kosher salt, plus more to taste
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (14 g) unsalted butter
2 tbsp (30 ml) capers, rinsed and drained
1 lemon, zested and 1–2 tbsp (15–30 ml) juice
2 tbsp (8 g) chopped fresh dill
1 tbsp (4 g) chopped fresh parsley
Freshly ground black pepper to taste

Instructions

Place potatoes in a pot, cover with cold water by 1 inch, add 1 1/2 teaspoons salt, and bring to a boil. Simmer until just tender, 12–15 minutes. Drain and let steam-dry 2 minutes.
Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add capers and cook until they sizzle and crisp slightly, 1–2 minutes. Stir in lemon zest.
Add drained potatoes to the skillet and toss to coat. Lightly press a few potatoes to crack them so they absorb the flavors. Cook, tossing, 2–3 minutes.
Remove from heat, add lemon juice, dill, and parsley. Season with salt and black pepper to taste.
Serve warm, spooning the caper-lemon pan juices over the potatoes to accompany the trout.