How to cook new potatoes:: Listen for the gentle shimmer of simmering water and watch the surface ripple as you heat the pot. Putting new potatoes into cold water and bringing it up together ensures even cooking. A reliable sign they are done is when a fork slides in with little resistance and the surface looks plump, not collapsed. Avoid rapid boils that batter the skins and cause split, falling apart pieces.
Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have a very thin skin. You don't have to scrub all of it off, just get at least half of it off.: You will feel the roughness of the skin yield as you scrub, and smelling the fresh earthiness is normal. Removing excess dirt keeps the skins pleasant to eat while preserving that thin, tender texture. If you scrub too vigorously you may remove too much skin, losing texture and appearance.
Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1" thick pieces. Place potatoes in a pot and cover with cold water. Bring to a boil, add 1/2 Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.: The visual cue here is evenly sized pieces bobbing gently in the pot, and the aroma of starchy water as it heats. Cutting to uniform roughly 1 inch pieces ensures consistent tenderness. Overcooking leads to mushy interiors, while undercooking gives a chalky center; test early to avoid either.
In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and sauté over medium heat until golden and soft. Add 1 pressed garlic clove and sauté another minute, stirring constantly. Add 3/4 cup heavy whipping cream and 1/2 tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes. Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve.: Warmth should kiss the pan and the oil should shimmer lightly, signaling it is ready. This oil cushions the onion as it softens and promotes gentle browning for sweet, caramelized notes. Heating too hot at this point will burn the aromatics, creating bitter off notes.
Add finely diced onion and sauté over medium heat until golden and soft: You will hear a soft sizzle and see the edges of the onion turning translucent, then pale gold. This transformation builds natural sweetness and depth in the sauce. Stir occasionally to ensure even coloring, and avoid high heat which can cause uneven charring.
Add 1 pressed garlic clove and sauté another minute, stirring constantly: The scent should shift, becoming warm and pungent but not sharp, a fragrant lift to the pan. Keep stirring so the small garlic pieces do not stick and brown, which makes them bitter. If you see dark flecks form, remove the pan from heat to cool slightly before continuing.
Add 3/4 cup heavy whipping cream and 1/2 tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes: The cream will hiss slightly as it hits the pan and then smooth into a glossy sauce; small, gentle bubbles along the edge indicate a proper simmer. Simmering concentrates and rounds the flavors, but letting it boil hard can cause separation. Reduce heat if you see the sauce breaking or sputtering.
Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes: The bright green flecks of dill will release a fresh, herbaceous perfume as you stir them in. Adding herbs off heat preserves their volatile aromatics and keeps their color vibrant. If you cook them too long the dill will fade to a duller tone and lose aroma.
Toss potatoes in sauce until evenly coated: You should see each new potato glistening, the sauce clinging to nooks and skin. Toss gently so pieces keep their shape and the sauce distributes evenly. Over handling can break the potatoes and make the dish look mashed rather than composed.
Cover with lid to keep warm until ready to serve: A soft steam will rise when you lift the lid, keeping the dish tender and melding flavors. Holding it briefly like this helps the sauce settle onto the potatoes. Avoid leaving it covered for too long, which can make the skins soggy and dilute the fresh herb aroma.
