This particular recipe caused a lot of different philosophical cooking debates between myself and Claudia. The largest being that young garden potatoes should only be used in this recipe. ONLY THIS RECIPE. I learned this the hard way when Claudia called me up last week to tell me she dug out some “nice young potatoes” from our garden in Saskatchewan. When she told me this I was quite happy, as I had my eye on this great potato salad recipe that I wanted to make for her and my Dad the following week. BIG mistake. BIG. A mere two seconds went by after the words “use these young potatoes for potato salad” flew out of my  mouth when Claudia interjected with one word – “No”. Being quite a stubborn daughter and fond of debate, I then asked her why I couldn’t use the “young garden potatoes” for my potato salad. Her answer (said in a sarcastic ‘well aren’t you a piece of work’ response – quite possibly rolling her eyes at me): “Because, young potatoes are for dill potatoes only.” Fair enough Mom, fair enough.

Dill potatoes are very common in Ukrainian households. Maybe it’s because potatoes were a staple on the farm or in gardens. Probably because it was dirt cheap (no pun intended) to grow and cook with in general. Either way, they are so simple to make, yet so comforting and delicious. Best in summer when you have “young potatoes” and fresh garden dill. Now, when I asked Claudia her definition of “young potatoes” for this post, I didn’t get a really clear, definite answer. Essentially, they are potatoes that are pulled out of the ground at an earlier stage and not left to fully mature. P.s. they are delicious!

You will need:

1/4 cup butter

1/2 onion

Handful of fresh chopped dill

1.5 cups whipping cream

Lots of “young potatoes”

**Please note that the quantities in this recipe are simply eye-balled to personal preference.  Again, we didn’t really count out the number of potatoes. We simply filled the pot. This particular batch made enough to serve at least 6 people. **

Sample: “Young potatoes”.

The best part about these being young is that they peel super easy.

Takes no time at all.

Cut potatoes into quarters.

Enter Jaime and Claudia’s second philosophical cooking debate. I like to cut my potatoes width-wise. Claudia noticed this and pointed out that she cuts potatoes lengthwise. When asked which way was better, Claudia simply had no comment but looked at me like I was crazy to even ask.

Lengthwise is best.

Fill pot with water and rinse potatoes. This gets rid of any extra starch.

Drain.

Salt the potatoes. Eyeball it – be generous but not TOO generous.

Fill pot with water.

This time keep the water in and bring to a boil.

Boil until potatoes are fork tender.

In the mean time….

I know what you’re thinking. What took so long for the butter to show up. Well here you go! Place your butter in a nonstick skillet and melt.

Chop your onion and saute with butter until tender.

It smells even better than it looks.

Enter your “handful” of fresh chopped dill.

Toss with onions and butter.

This also smells a million times better than it looks. If that’s even possible.

Stir in whipping cream and bring the whole mixture to a boil.

Remove from heat and let stand until your potatoes are done.

Your potatoes are done! That didn’t take long.

Strain your potatoes and place back in pot.

Mix creamy, dill, onion, butter mixture with potatoes.

Place back on stove on medium-low heat for another few minutes to thicken.

Serve on fancy Ukrainian plates – if you can actually wait that long.

Most can’t resist the wait from pot to plate.

Creamy and…

Dill-icious!

(sorry, I couldn’t resist!)

by | 47 Comments

47 Comments on Dill Potatoes

  1. torviewtoronto
    July 26, 2010 at 10:00 PM (14 years ago)

    Looks delicious I have made like this without the dill during a holiday because those were the only ingredients we had and it was delicious

    Reply
    • Claudia's Cookbook
      July 27, 2010 at 4:46 PM (14 years ago)

      Thanks torviewtoronto! The dill gives it such a great touch – highly recommend you try!

      Reply
      • Levia boyeckko
        August 9, 2022 at 10:15 AM (2 years ago)

        We make these potatoes all the time when we have new potatoes. Even beans with cream and garlic. Everything with cream mmmmmmgood

        Reply
  2. Alison Zulyniak
    July 26, 2010 at 10:47 PM (14 years ago)

    MMMMmmmmmm. My Grandma used to make these all the time. It’s true… only garden potatoes work!

    ~Prairie Story ..care of Alison Zulyniak

    Reply
    • Claudia's Cookbook
      July 27, 2010 at 4:45 PM (14 years ago)

      It’s funny how only Ukrainian girls would understand the garden potato specification so well 🙂

      Reply
      • Susan
        April 24, 2018 at 5:49 PM (6 years ago)

        I remember it well on my grandfathers farm fresh from the garden you can’t describe the deliciousness !!!!!!

        Reply
      • Laurie
        August 28, 2018 at 11:00 PM (6 years ago)

        I’m German English and I understand it just as well

        Reply
  3. Baking Serendipity
    July 28, 2010 at 2:59 PM (14 years ago)

    Looks delicious! Isn’t it funny how we all have our own unique ways of cooking?

    Reply
  4. Coffeebeans
    August 1, 2010 at 3:11 AM (14 years ago)

    Looks great! I should try this recipe sometime!

    Reply
  5. Michelle Manary
    August 1, 2010 at 7:59 PM (14 years ago)

    Hey Jaime. I made the Dill Potatoes tonight with my own garden potatoes and dill. They were a huge hit.

    I love this site. Thanks for sharing. The cooking reminds me of my Grandma’s best recipes.

    Thanks to your Mom and you for sharing. You are making my late Grandpa proud of me yet!

    Reply
  6. Claudia's Cookbook
    August 2, 2010 at 6:39 PM (14 years ago)

    Thanks so much Michelle! I’m glad you and your family liked the recipe and I am so happy to hear you are able to connect with the website. That is all I wanted to accomplish – so thank you so much for sharing 🙂

    Reply
  7. Shirl
    August 9, 2010 at 1:26 PM (14 years ago)

    This is a once per year treat (gotta watch those arteries, ya know) as is chicken made with a dill and cream sauce too. My variation to the potato recipe is to add fresh mushrooms and green onion rather than white onion. Baba’s favorite. Wish a person could still buy fresh thick sweet cream.

    Reply
    • marlie brown
      April 12, 2017 at 2:09 PM (7 years ago)

      oh i hear you – i thicken mine with bit of cornstarch – and i use this sauce over perogies as well – same for beet rolls – THERE IS ABSOLUTELY NO CALORIC CONTENT in UKRAINIAN COOKING RIGHT? BRING ON MORE CREAM –

      Reply
  8. Claudia's Cookbook
    August 9, 2010 at 9:05 PM (14 years ago)

    Green onion and mushrooms work very well for this recipe as well! Great ideas. Thanks for stopping by Shirl!

    Reply
  9. Sarah
    December 15, 2010 at 8:58 PM (13 years ago)

    This recipie is a heart attack waiting to happen lol!

    Reply
  10. Tekla
    June 21, 2011 at 12:05 PM (13 years ago)

    I am laughing and crying at the same time. My Grandma and I made these all the time and there really is nothing better. Your banter back and forth about how to cut the potatoes and which ones to use warms my heart. Her way was always the right way and no explanation was needed. Thank you for this. I miss my Grandma so much and this blog reminds me so much of her. Enjoy and cherish this time you have together.

    Reply
    • Claudia's Cookbook
      June 21, 2011 at 12:32 PM (13 years ago)

      Thank you so much for your story and heartfelt comments Tekla. It means a lot to us that people such as yourself are able to relate to our blog and our family stories.

      Reply
  11. Iris ( Orycia)
    September 29, 2013 at 8:55 PM (11 years ago)

    A girl after my own heart. These potatoes are better than candy in my family.

    Reply
    • Claudia's Cookbook
      September 30, 2013 at 1:19 AM (11 years ago)

      I honestly cannot understand how people cannot love new potatoes slathered in cream and dill 🙂 Also – my family has a place in Runnymede, SK. Heard of it?

      Reply
      • Dennis
        October 15, 2018 at 11:30 PM (6 years ago)

        been through there many times years ago on the way to Canora to see Dr. Rostoski Sr. who was the best chiropractor in Mb. and Sk.

        Reply
  12. Anne
    December 16, 2015 at 6:33 PM (8 years ago)

    I do it the same but I like to give my cooked potatoes a slight mash.

    Reply
  13. Thelma Young
    July 15, 2016 at 6:14 PM (8 years ago)

    I make this but I also add other vegetables to it – fresh from the garden. Tiny carrots, beans and peas – in that order. I don’t boil the beans and peas as long as the potatoes and carrots. We call it hodgepodge.

    Reply
    • Carol
      May 12, 2017 at 12:47 PM (7 years ago)

      I do the same and if I am lucky enough to have a bit of chicken leftover from something else I cut it up and put it in, too Absolutely delicious!

      Reply
  14. Rebecca Campbell
    August 26, 2016 at 10:36 PM (8 years ago)

    When making these creamy dill potatoes the other night I couldn’t help but smile when our home smelled identical to my Grandma Campbell’s kitchen when she would make nelesniki and other Ukrainian treats. I lost my Grandma four years ago to cancer, and I always struggle with feeling scared that I will never feel the same things as I did when she was still with us. I adored this recipe and admired the nostalgia and beautiful memory. Thank you <3

    Reply
    • Claudia's Cookbook
      August 27, 2016 at 1:03 PM (8 years ago)

      Hi Rebecca! Thank you SO much for sharing your story. I am so sorry about your Grandma and understand your feelings exactly. It’s part of the reason this blog was started a few years ago. You have no idea how much it means to me to hear the recipes helped you connect in some way. Thank you again and all the best 🙂

      Reply
  15. Susan
    February 3, 2017 at 12:48 PM (7 years ago)

    Can you cook these a day ahead

    Reply
    • marlie brown
      April 12, 2017 at 2:13 PM (7 years ago)

      oh most certainly – i actually leave them on top of the stove after supper – by bedtime – bowl is empty – lol ol yes i am a real ukrainian

      Reply
  16. Carol
    May 12, 2017 at 12:44 PM (7 years ago)

    I grew up in Ukrainian family with strong Ukrainian roots in our community in Alberta. I have since moved to Newfoundland where mostly Irish people are and I so dearly miss all the delicious food we would take for granted. The tasty cooked wheat on Christmas eve and studenatz( my spelling will be wrong) and those small little cabbage rolls my Mom used to make will never be forgotten. I used to eat them straight out of the fridge at times- there is nothing that will ever match them.I would just do anything to have all this back, as well as family, if it were possible!

    Reply
  17. blkittle
    September 17, 2017 at 10:30 AM (7 years ago)

    I can’t seem to find this potato recipe on your Pinterest pg. so I can save to my Pinterest. Do you have have a link for it Please & Thanks Beverly

    Reply
  18. Carol
    November 17, 2017 at 7:23 AM (6 years ago)

    I have been enjoying these potatoes as much as possible this last summer. Oh they are heaven on a plate, for sure. My love for dill will never die. I don’t seem to notice much difference in the types of potatoes. I mostly stick to small red ones and they are fantastic. I try to limit it to once a week, so waistline does not suffer, but I wish I could eat these every day.

    Reply
  19. Billy
    November 29, 2017 at 5:34 PM (6 years ago)

    These potatoes look delicious! I can’t wait to try making these at home. I love adding dill to different recipes, it really brings out great flavor and adds alot to a dish. Thank you for sharing!

    Reply
  20. Mary Hutchinson
    August 22, 2018 at 5:52 PM (6 years ago)

    I don’t have whipping cream. Can I use half and half?

    Reply
  21. Joanie
    August 27, 2018 at 2:18 PM (6 years ago)

    I make this quite often Also good with those little potates sold in small bags at the store,just cut in half. Also similar recipie for “chicken and cream” with Polenta. Getting the grand kids introduced to these Ukrainian favorites with great success.

    Reply
  22. Marilyn Kotylak
    October 21, 2018 at 10:51 AM (5 years ago)

    Family favorite at our house as well with new potatoes. Try same sauce over perogies. Takes them to a whole new level!!

    Reply
  23. Gail
    October 28, 2018 at 12:25 PM (5 years ago)

    So glad I found this recipe! I could’ve asked my mom but she would give me the look your mom gave you for asking why lengthwise is best 😄so excited to make this for my husband right now. (And I agree, young potatoes are for this recipe ONLY!)

    Reply
  24. Pat
    November 11, 2018 at 8:42 PM (5 years ago)

    My Mom (Baba) used to make this all the time with the potatoes she grew in the garden. We would also put it on home grown asparagus. Make this all the time for both and now one of my granddaughters won’t eat asparagus any other way. Thanks for the recipe because now I can give it to her so she’ll quit asking me for the recipe because I never had one to give. Nothing like our Ukrainian food.

    Reply
  25. Deb Kosteniuk
    February 12, 2019 at 2:24 PM (5 years ago)

    This is a dish my Ukrainian Grandma NEVER made (she said it wasn’t common in her part of the Ukraine), but I had other Ukrainian friends who had mothers or grandmothers that did. I remember the first time I had this dish at my friend Donna’s house. I thought I had died and gone to heaven. I found your recipe and have made it many many times now and each time I make it I think of you and your post. Thanks for ensuring a simple, traditional dish like this accessible so this Canadian girl with Ukrainian and Hungarian heritage can make it for my friends and family. We love it.

    Reply
  26. Naomik
    April 23, 2019 at 7:51 PM (5 years ago)

    Made these for supper tonight and it was a huge hit! So easy and so delicious! I didn’t have enough cream so I did about half buttermilk and it was so good. Will definitely be making this again in the future! Thanks!

    Reply
  27. Brenda Andruchow
    November 29, 2019 at 9:31 PM (4 years ago)

    I also use this sauce on fried eggs, pirogies, add cremini mushrooms and then use on chicken !

    Reply
    • Lynn
      May 1, 2021 at 1:01 PM (3 years ago)

      Wow…on mushrooms! That would be wonderful!!! Thanks for the tip! :0

      Reply
  28. Lynn
    May 1, 2021 at 1:01 PM (3 years ago)

    As a Ukrainian girl (much older now), dill was a staple in our home and we also have those plates. 🙂 This looks wonderful and although I much prefer it when people have actually made the recipe instead of posting that recipes “look” delicious, I can tell that judging by the ingredients this will be wonderful and will certainly be added to our rotation. 🙂 Thank you! I so enjoy your recipes!

    Reply
    • Claudia's Cookbook
      July 12, 2021 at 1:50 PM (3 years ago)

      You’re so welcome! Glad you enjoy the blog 🙂

      Reply

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