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  • Writer's pictureErin

Braised Potatoes with Dill

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Quartered potatoes in a cast iron pan with dil, salt and pepper sprinkled on top

These quick & easy braised potatoes have the perfect fresh tang of dill and lemon. This method is so flexible and works great at home on the stove-top or over the fire. Make sure to have some salted lemons on hand to take the flavours in this side dish to the next level.

Prep Time: 10 min

Cook time: 25 min

Yield: 4 Servings


  • 4-6 whole potatoes

  • 1 cup chicken broth

  • 2-3 tbsp butter

  • 3 tbsp fresh dill, chopped

  • pepper, freshly ground

  • fresh squeezed lemon juice & sprinkle of salt *or salted lemon juice


  1. Wash potatoes and cut into quarters. Place skin side down in a cast iron frying pan. Cover the bottom of the pan with a single layer of potatoes.

  2. Add in chicken broth & butter.

  3. Cover and bring to boil on a stovetop. Turn down and simmer, with the lid on for 12 minutes.

  4. Uncover and boil until all the broth liquid evaporates & the potatoes begin to sizzle on the bottom of the pan.

  5. Add fresh chopped dill, fresh pepper and a drizzle of salted lemons juice to the potatoes. Cover and let rest for 5 min before serving.

  6. Serve with fresh sour cream on the side.

Zhuzh it up!

  • If you don't have dill, try this out with any other fresh herb that you like with potatoes.

  • If you have access to baby potatoes, leave them whole. After boiling, use the bottom of a glass to press them down and smash them a bit. Then finish the cooking.

  • Make a big batch of these and keep the leftovers to make breakfast hash with the next day: fry up your favourite breakfast meat with eggs, potatoes and melt some cheese on top!

This amazing recipe was inspired by the Taste of Home Fresh Dill Recipes Website


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