Reviewed: Mar. 11, 2009

This was delish. I also liked the idea of 1/2 cooking them tender crisp then finishing them in the oven so they don't get mushy. Great thinking.A add a bit more dill because I love it so much. Thanks for a fab recipe

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Reviewer:

Bernie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Hilliard, Ohio, USA

Reviewed: Mar. 5, 2009

These are delicious. Restaurant quality potatoes. Served with asparagus and salmon and it was perfect.

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Reviewer:

MTRATTNER

Cooking Level: Intermediate

Reviewed: Feb. 28, 2009

I forgot to pick up dill at the store, so I used about a tablespoon of mashed basil paste (the kind that comes in a tube). Delicious!

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Reviewer:

Jules

Cooking Level: Intermediate

Reviewed: Feb. 24, 2009

These turned out pretty good. However, I tried a few things differently the second time. I cut the steaming time down so the potatoes are tender crisp. Then placed them in a baking dish and poured butter/garlic/dill mixture on top. Then bake in the oven 15-20 minutes basting with the butter mixture. They turned out wonderful and not as mushy as they did the first time. Thanks for sharing an easy, basic recipe.

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Reviewer:

Marsha

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: Sheboygan, Wisconsin, USA

Reviewed: Feb. 21, 2009

These were so yummy! Not too heavy on the flavor but just enough to make you want more! I put twice the amount of butter & cooked it in a glass dish in the microwave for 5 minutes after I put the butter mixture on the potatoes. These were great!

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Reviewer:

cookiemama

Reviewed: Feb. 19, 2009

I've made this for years, but I microwave it. I cut new potatoes in chunks. Add melted butter, garlic seasoning, salt & pepper to taste. When almost done add dill seasoning.

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Reviewer:

Angelina Martin

Reviewed: Feb. 19, 2009

5 stars for flavor! Leftovers even twice as nice.

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Reviewer:

Tiggi

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

Reviewed: Feb. 13, 2009

Simple, easy, and elegant. Great as a stand-alone, but versatile enough to accommodate changes. I think next time I'll add the seasoning to the butter before melting, so the seasonings really infuse, then pour the sauce over the potatoes and pop under the broiler to intensify the flavor.

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