New Potatoes with Dill – How Long to Boil Young Potatoes
New potatoes with dill and butter are the dish June is worth waiting for. They cook faster than mature potatoes, need no peeling, and there are two main secrets: start them in boiling water and don't overcook. Below: how long to boil new potatoes by size, how to dress them properly with butter and dill, and which mistakes ruin the dish.
In short: drop washed new potatoes into salted boiling water and cook for 15–20 minutes depending on size – a knife should slide in freely. Drain, let the potatoes dry for half a minute on the warm switched-off burner, add butter, dill and garlic if you like – then shake the pot with the lid on.
How long to boil new potatoes
The time is counted from the moment the water returns to a boil:
| Size | Boiling time | Note |
|---|---|---|
| Small (walnut-sized) | 15 minutes | boil whole |
| Medium | 20 minutes | whole |
| Large | 20–25 minutes | better halved |
| In their skins for salad | 15–20 minutes | cool without peeling |
| Steamed | 20–25 minutes | richer flavour |
There is one doneness test: a knife or toothpick slides into the potato freely, with no crunch. Don't overdo it – extra minutes make new potatoes watery and split their skins.
Do new potatoes need peeling?
No. The thin skin of new potatoes is edible and adds a light “country” flavour when boiled. Just wash the tubers thoroughly with a stiff brush or sponge. If you still want the skin off, don't cut it away with a knife – scrub it off: put the potatoes in a bag with a handful of coarse salt, rub them vigorously, then rinse.
How to boil new potatoes step by step
- Wash the tubers and pick ones of the same size – they'll cook evenly. Halve the large ones.
- Bring water to a boil and salt it: about 1 heaped teaspoon of salt per litre.
- Add the potatoes to boiling water only – this is the key difference from mature potatoes: they won't turn mushy outside and will keep more vitamins.
- Cook for 15–20 minutes at a gentle simmer, then test with a knife.
- Drain the water and return the pot to the warm switched-off burner for 30 seconds – the extra moisture evaporates.
- Add 30–50 g of butter, finely chopped dill and, if you like, pressed garlic. Cover with the lid and shake the pot – the butter and dill will coat every tuber.
What to serve them with
A summer classic: new potatoes with dill plus lightly salted cucumbers – 24-hour pickles with garlic or quick ones made in a bag. They're also great with fried fish, cutlets, herring or simply sour cream.
Common mistakes
- Starting in cold water – the outside turns mushy before the centre is cooked.
- Overcooking – the potatoes go watery and the skins burst.
- Mixing sizes – the small ones fall apart while the large ones are still raw.
- Skipping the drying step – butter and dill slide right off wet potatoes.
- Peeling with a knife – most of the flavour and vitamins of new potatoes sit right under the skin.
How long boiled new potatoes keep
In the fridge – up to 2 days in a sealed container, but they're best straight off the stove: as they cool, new potatoes lose their fluffiness. Don't reheat leftovers in the microwave – brown them in a pan with butter instead.
❓ Frequently asked questions
How long do I boil small new potatoes whole?
About 15 minutes after the water returns to a boil. Test with a knife: if it slides in freely, they're done.
When should I salt the water?
As soon as it boils, before adding the potatoes: about a heaped teaspoon of salt per litre of water.
Why do new potatoes split while boiling?
Because of a rolling boil or overcooking. Keep the simmer gentle and start testing from the 15th minute.
Can I boil new potatoes for a salad?
Yes, in their skins for 15–20 minutes. Cool them unpeeled – they'll stay firm and won't crumble when diced.
Why do peeled potatoes darken?
The flesh oxidises in the air. If you've peeled them in advance, keep the tubers in cold water – but no longer than an hour.
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