This is my new go-to summer potato recipe. Lord knows I die for a roasted potato but I avoid turning on my oven in the summer. These stovetop potatoes are just perfect! Not to mention super quick.

Sometimes less truly is more. The base for this to-die-for sauce is just butter, caramelized onions, cream, fresh dill, and salt and pepper.

You can often find tiny, adorable gold potatoes. If you are cooking larger potatoes, just cut them into small pieces to expedite the cooking time.

Whatever you do, don’t substitute dried dill. It doesn’t taste the same. Fresh basil, rosemary, or Italian parsley would also be great here!

Creamy Dill Potatoes

1 pound petite gold potatoes
2 Tbsp butter
1 cup diced onion
1/4 cup heavy cream
Salt, pepper
1/4 cup fresh dill, chopped

1. Cut potatoes in half and set in a medium sauce pan. Cover potatoes with water, add a bit of salt, and bring to a boil. Cover and simmer until potatoes are fork-tender, about 10-15 minutes.
2. While potatoes are boiled, melt butter in a medium pan. Add onions and cook over medium heat until onions are caramelized, at least 5 minutes.
3. Add heavy cream and season with salt and pepper. Bring cream to a boil, then lower heat and stir in fresh dill. Let sauce cook on low to thicken until the potatoes are ready.
4. Drain potatoes and gently toss with creamy dill sauce. Serve immediately.