Contents
A traditional Lithuanian side dish made with just three simple ingredients: potatoes, butter, and dill. This humble yet flavorful recipe is served year-round, from summer harvests to the Christmas table. Naturally gluten-free and vegetarian, it's a quick and comforting side dish perfect for any occasion.
Equipment
- Large pot
- Knife and cutting board
- Colander or strainer
- Lid or pan cover
Ingredients
- 1 lb (400g) potatoes (new baby potatoes or waxy variety preferred)
- 1 tbsp (15g) unsalted butter
- 1 tbsp dried dill or 1 tablespoon fresh dill, finely chopped
- Salt, to taste
Instructions
- Prep potatoes: Wash and scrub the potatoes. Cut larger ones into chunks; small baby potatoes can be left whole. No need to peel if skins are thin.
- Boil: Place potatoes in a large pot. Add enough cold water to cover and season with salt. Bring to a boil and cook until fork-tender (10–20 minutes).
- Drain and steam: Drain the water, then return the pot to the stove (heat off) for 1 minute to let the potatoes steam dry.
- Add butter: Add butter to the hot potatoes. Cover with a lid and gently swirl or toss to coat them evenly.
- Season with dill: Sprinkle with chopped dill and more salt if needed. Serve immediately.
Notes
Fall in love at first bite with this comforting and humble Lithuanian classic: boiled potatoes with dill and butter. With just three simple ingredients, this timeless side dish brings rustic charm and fresh flavor to any meal. From cozy weeknight dinners to festive holiday feasts, it's the kind of dish that warms the heart and satisfies every craving. 💛🌿 A Lithuanian Staple from Summer to Christmas
In Lithuania, these buttery dill potatoes are more than just a side—they’re part of everyday life and cherished traditions. They’re enjoyed from the first potato harvest of early summer all the way to the Christmas Eve table, where they sit alongside dishes like pink cold beet soup (šaltibarščiai) in warm months and pickled herring (silkė) in the winter season. The author fondly recalls childhood memories of helping with potato harvests—even if a bit reluctantly as a city kid. After long hours in the field, the family would gather around the table, sharing bowls of freshly dug potatoes glistening with butter and fragrant dill. That flavor remains unforgettable—a taste of home, tradition, and togetherness. 🏡📝 Why You'll Love This Recipe
✅ Requires only 3 ingredients ✅ Takes less than 30 minutes ✅ Naturally vegetarian and gluten-free ✅ Perfect for batch cooking and leftovers ✅ A nostalgic taste of Lithuanian heritage🛒 Ingredients You’ll Need
- 1 lb (400g) potatoes – see best types below
- 1 tablespoon (15g) unsalted butter
- 1 teaspoon dried dill or 1 tablespoon fresh dill, finely chopped
🥔 Best Potatoes for This Dish
Choosing the right potatoes makes all the difference! Lithuanians often use new baby potatoes—a summer favorite thanks to their paper-thin skins and creamy texture. These waxy potatoes don’t fall apart after boiling and soak up butter beautifully.Great Potato Options:
- New baby potatoes (Lithuania)
- Jersey Royals (UK)
- Yukon Gold or Red potatoes (USA)
- Avoid: Floury varieties like Russets unless you prefer a softer texture
👩🍳 How to Make Boiled Potatoes with Dill and Butter
Step 1: Prep the potatoesCut large potatoes into even-sized chunks. Leave baby potatoes whole. No need to peel if skins are thin—just scrub them clean. Step 2: Boil
Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender—about 10–20 minutes depending on size and type. Step 3: Drain and steam
Drain thoroughly and leave them in the hot pan (off heat) for 1 minute to allow excess moisture to evaporate. Step 4: Butter up! 🧈
Add the butter, cover the pot with a lid, and gently swirl or toss until all potatoes are coated in melted, glossy butter. Step 5: Add dill and serve 🌿
Sprinkle generously with dill, season with extra salt if needed, and serve hot!
🧊 Storage & Leftover Ideas
Got leftovers? These dill potatoes store beautifully and can be used in all kinds of ways. Refrigerate in an airtight container for 3–4 days.Delicious Ways to Reuse Leftover Potatoes:
- Pan-fried: Reheat with a splash of sunflower oil until golden.
- Roasted: Toss with oil, season, and bake at high heat until crispy.
- Air Fryer: Crisp them up quickly for a crunchy snack or side.
- Potato Salad: Chop and mix with mayo, pickles, and extra dill for a Baltic-style potato salad.
