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Dill Potato Quarters

I decided to document my preparation of these taters with my iPhone. Please excuse the photo quality. I just had to share this one with you. This is a trick I learned from "America's Test Kitchen". It takes 15 minutes and the potatoes can be used as a base with about any fresh herbs you can grab. You can cook a few for fresh hot potatoes to serve as side for your dinner. Leftovers go great with your eggs as in the morning!


  • Small potatoes (new reds or fingerling)
  • 2 tablespoons of fresh dill - Chopped
  • 2-3 tablespoons of olive oil
  • A small pour of Beer, White Wine or Water.


  1. Wash of the field dirt from your potatoes. Leave the skins on, but can be removed if you like.
  2. Cut potatoes in quarters.
  3. Place cut sides on paper towels to dry up the wetness that is created when first cut. (This is key!)
  4. In a 10 inch frying pan (12 inch if you have lots to prepare), add olive oil and heat over medium heat.
  5. Spread hot oil around pan.
  6. Add dried off potatoes to pan. (NOTE: if potatoes wetness returns they spit hot oil. There is an art to this, please be careful)
  7. Arrange potatoes cut side down. Cook uncovered for 4-5  minutes.
  8. Tip over the potatoes to the other cut side facing down for 4 minutes uncovered.
  9. Add in herbs now or later and toss lightly to cover potatoes.
  10. The last minute or two. Carefully pour your liquid into the pan and cover. This steams the potatoes the rest of the way while keeping the crisp sides.
  11. That's it.
This is what it looks like in the process.