Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

New Potatoes with Dill and Sour Cream
 
 

1 pound new potatoes
2/3 cup sour cream
Chopped fresh dill leaves: about 1/4 cup - to taste 
Salt and pepper to taste

Use any new potatoes you like, fingerlings are wonderful, but so are baby reds. Leave skins on, and cut into 1" pieces. Cover with room temperature water that has been salted. Cover potatoes by an inch of water. Bring to a boil and cook just until tender. Don't overcook or they will be mushy. Drain and add sour cream, dill, salt and pepper. Serve hot or warm.

More recipes, etc. on Rita's web site: www.abouteating.com

 
 

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