Polish Potatoes with Dill – a simple recipe, and I’ll tell you how I made them . . . this time. They might be different next time.
I’ll also share some of the many variations that you might like to try. Even with that, I’m sure that some will want to say, “that’s not how I make them.” Or it’s not how their mother or grandmother made them. This is a recipe made for spinoffs!
It’s also a recipe that I think you’ll use a lot, and why not? It’s the side dish that goes with just about everything. Grilling sausages? Making kotlet or pork with sauerkraut? Polish Potatoes with Dill, that’s your go-to side dish.
We’ll reheat leftovers and have them with a fried egg for breakfast.
Variations for Polish Potatoes with Dill
- Rather than adding sour cream, as I have, you might add plain kefir.
- You can also omit the sour cream and just add additional butter.
- Rather than adding sauteed diced onion, you might snip fresh chives or sliced green onions over the top of your potatoes.
- Add additional herbs! Flat-leaf parsley would be a perfect addition. Maybe a little fresh thyme or chives in addition to the onion rather than as an onion replacement.
- Some recipes call for new potatoes which are simply potatoes that have just been harvested. They haven’t been cured. I’m going out on a limb and will say use whatever potato you on hand. If the potatoes are large, cut them into quarters.
Polish friends had a temporary work assignment in Tucson, and when they invited us to their apartment for a supper, these potatoes were on the menu. That night, I think there might have cilantro and dill on the potatoes with butter. Savoring them, Ed said, “these just taste like Poland.”
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Because the name is so descriptive and there are so many variations. There isn’t just one name for this recipe in Polish. It might be Młode ziemniaki z okrassą, koperkiem i zsiadłym mlekiem (new potatoes with lard, dill, and sour milk or Ziemniaki z cebulą i koperkiem (potatoes with onion and dill).
We’re cooking the potatoes whether they are new or “old” in their skins. In Poland, this is referred to as “in their uniform.” Our British friends call it “in their jacket.” It adds more flavor and keeps more of the nutrients in the potatoes.
However you finish Polish Potatoes with Dill, I know you’ll enjoy them!
Personalize this classic side dish with what you have on hand!
- 2 pound potatoes (1 kg)
- 2 tablespoons butter, softened
- 1/2 cup sour cream
- 2 – 3 tablespoons chopped fresh dill
- 1 teaspoon salt
- Wash the potatoes and boil them in salted water in their skins for 25 – 30 minutes or until tender. Drain and cool the potatoes until they can be handled comfortably. Remove the peel; it will come off easily with a butter knife. You can consider peeling an optional step if you’re using new potatoes or even not new potatoes.
- Add the potatoes to a bowl with the butter, sour cream, dill, and salt. Stir to combine. (Some Polish recipes have you return the potatoes to the pan for this step and the remaining ingredients, cover the pan with the lid, and shake to combine.)
If you only have dried dill, use 2 – 3 teaspoons
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