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Red Skinned Potatoes with Shallots, Garlic and Dill

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Red Skinned Potatoes with Shallots, Garlic and Dill
4 to 6 servings Easy
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PREVIOUS: Green Beans with Shallots NEXT: Hasselback Garlic Red Potatoes

Ingredients (8)

  • 1 1/2 - 2 lbs of Waxy Red Potatoes
  • 2 Medium Shallots
  • 3 to 5 Cloves Garlic
  • 3 Tbsp. Butter
  • Salt and Freshly Ground Black Pepper
  • 1 - 2 Tbsp. Sweet Paprika
  • 1/8 to 1/4 Tsp. Red Chili Powder
  • 1 Bunch of Dill
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Waxy potatoes are great for in a lot of dishes, and they are excellent when they are the main ingredient. Feel free to try other potatoes with this recipe, and you might find a new favorite dish. This recipe is very easy, and can be prepared in under an hour.


  1. 1Wash and scrub potatoes and remove any imperfections. Leave skin on, and cut potatoes into uniform 1/2 inch chunks. Add potatoes to a pot filled with plenty of water and begin boiling potatoes.
  2. 2Dice Shallots and Garlic into small dice, as fine as possible, and in a large skillet or a sauté pan, preferably non-stick or cast iron, begin to sauté shallots and garlic on medium heat with a tablespoon of butter, making sure nothing is burning.
  3. 3When water with potatoes comes to a boil, salt it well, and let the potatoes boil for about 10 minutes. Make sure potatoes are still quite firm when pricked with a knife right before draining them. They will finish cooking in the skillet or sauté pan.
  4. 4Leave potatoes on the pot in which they were boiled after draining them for a few minutes to let extra moisture evaporate. While potatoes are resting remove sautéed garlic and shallots from the pan, bring the heat up a bit, add more butter and toss the potatoes into the pan.
  5. 5Stir the potatoes to make sure they cook and brown relatively evenly. Check seasoning and add pepper and salt if needed. Once browned prick them again to make sure they are fully cooked, and add paprika and chili powder. Stir it all well, and kill the heat. Paprika will add a wonderful flavor and color to the potatoes.
  6. 6Mix potatoes in a bowl with sautéed shallots and garlic and let stand to cool. Chop dill finely and add as much as you like. You don’t want to add dill when potatoes are piping hot, because it will wilt. Serve warm, and enjoy.
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