Browned Potatoes with Dill Cream

1. 1

   In a large saucepan, cover the potatoes with cold water.

2. 2

   Bring to a boil and cook until the potatoes are almost tender, about 8 minutes.

3. 3

   Drain and let stand until cool enough to handle.

4. 4

   Cut the potatoes in half lengthwise.

5. 5

   Meanwhile, in a small bowl, whisk the sour cream with the yogurt, dill, chives, onion and caraway and season with salt and pepper.

6. 6

   In a large cast-iron skillet, heat the olive oil until shimmering.

7. 7

   Cook the potatoes in two batches cut side down until golden brown and tender, about 10 minutes.

8. 8

   Transfer the potatoes to a platter and season with salt and pepper.

9. 9

   Drizzle the potatoes with the dill sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.