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.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 1 / 2 lb (680 g) baby gold potatoes, halved if large 1 1 / 2 tsp (7.5 ml) 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
Show original ingredient measurements
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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Place potatoes in a pot, cover with cold water by 1 inch (2.54 cm), add 1 1/2 teaspoons (7.5 ml) 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.
Show original 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.
Per serving | Servings: 4
Generated: 2026-11-05T19:35:36+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.