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    You are in: Home / Recipes / Baby Potatoes and Sweet Peppers in Tomato-Dill Butter Recipe
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    Baby Potatoes and Sweet Peppers in Tomato-Dill Butter

    Baby Potatoes and Sweet Peppers in Tomato-Dill Butter. Photo by PaulaG

    1/4 Photos of Baby Potatoes and Sweet Peppers in Tomato-Dill Butter

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    MarraMamba's Note:

    Use the smallest potatoes you find or quarter them as they are stir fried.Cooking time includes time to boil potatoes

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl combine butter, tomato paste, dill and black pepper. cover and refrigerate. (can be done up to 5 days in advance).
    2. 2
      Cook potatoes in a boiling water 15 to 25 mins until tender. Drain.
    3. 3
      In a wok or skillet, heat oil over medium high, add garlic, stir fry 10 secs. Add carrots, stir fry 2 minutes Add peppers, stir fry 1 to 2 min or until color intensifies. Add potatoes and stir fry 2 minutes until they are heated through.
    4. 4
      Stir in butter mixture tossing to coat vegetables.

    Ratings & Reviews:

    • on February 29, 2008

      45

      This made a great potato side to serve with Grilled Honey-Balsamic Salmon. The recipe was reduced to 3 servings with leftovers being used in eggs the following morning for breakfast. The carrots were baby cut carrots that were cut into thin strips and the smallest potatoes I could find needed cutting in quarters. The recipe goes together quickly and looks very colorful.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 21, 2007

      55

      Enjoyed these potatoes a lot! I thought I had more than a pound of new potatoes peeled so I doubled the butter, tomato paste, and dill mixture. Used fresh dill, 2 teaspoons of minced garlic, and baby carrots that I sliced. Next time I would add a little more dill and not cook my potatoes until the broke when I inserted a fork. The carrots were tender crisp and the potatoes browned a bit, the butter mixture is definitely a winner. I did add a sprinkle of fresh ground pepper and kosher salt, cooked in my electric skillet, and served with Lainey6605's Stuffed Bell Pepper Casserole. Thank you so much MarraMamba for posting this great potato recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2007

      45

      Very nice concoction! Served with a grilled chicken, and a great meal was had by all! Didn't have baby potatoes, used Yukon Gold and diced as suggested. Lovely color combination, and that sauce is quite the tasty little thing! I would NEVER have thought to put dill and tomato paste together, but wow--it was really good! Nice surprise!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baby Potatoes and Sweet Peppers in Tomato-Dill Butter

    Serving Size: 1 (188 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 239.0
     
    Calories from Fat 116
    48%
    Total Fat 12.9 g
    19%
    Saturated Fat 4.6 g
    23%
    Cholesterol 15.2 mg
    5%
    Sodium 92.9 mg
    3%
    Total Carbohydrate 29.2 g
    9%
    Dietary Fiber 5.6 g
    22%
    Sugars 5.5 g
    22%
    Protein 3.6 g
    7%

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