Boston Market Garlic Dill New Potatoes
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Boston Market Garlic Dill New Potatoes

Score: 5.00. Votes: 4
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Technically speaking "new potatoes" can be any young potato. Boston Market, however, uses red potatoes for this particular dish, and they're actually not all that young. So, for this recipe you need some common, medium-size red potatoes. After cutting the potatoes into bite-size slices, you steam them on a steamer rack or basket in a large covered saucepan over boiling water. When the potatoes are done, toss them with a delicious mix of melted butter, fresh dill, and garlic, and you've got a quick clone that could stand up to any taste test.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 8 medium red potatoes
  • 3 tablespoons butter, melted
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons minced garlic (about 2 cloves)
  • 1/4 teaspoon salt
  • Do This
    • Restaurant/Brand
      Boston Market
    • Instructions

      1. Cut the potatoes in half (lengthwise), cut the halves in half (also lengthwise), then cut the quarters in half (yeah, still lengthwise), so that you have eight wedges from each potato. Steam the sliced potatoes on a steamer rack over boiling water in a large, covered saucepan for 10 minutes, or until the tip of a knife encounters just a little resistance when stuck into the potatoes. The potatoes will cook a bit more after they come off the heat, so you want to be sure not to overcook them.

      2. Combine the melted butter, dill, garlic, and salt in a small bowl.

      3. When the potatoes are cooked, dump them into a medium bowl. Pour the garlic butter over the potatoes, then gently toss the potatoes until they are well coated. Be careful not to toss the potatoes too much or they may start to fall apart, and you're not making mashed potatoes.

      Makes 4 to 6 servings.

Average rating:

Score: 5.00. Votes: 4
Rating of votes (4)
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Aug 17, 2006, 22:00

Really tasty!! The best thing is you don't need many ingredients.

Sep 26, 2005, 22:00

We love this recipe! Easy and delicious!!! I always make extra so I have leftovers for lunch the next day.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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