Dinner · Part 3 of 3: Tips & recipe card

Dill Butter Fingerling Potatoes: Easy Slow Cooker Side Tips, FAQ & printable recipe

Name: Dill Butter Fingerling Potatoes: Easy Slow Cooker Side
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 3 lb fingerling potatoes, washed; 6 tbsp unsalted butter, cubed; 3 cloves garlic, minced; 1 tbsp fresh lemon zest; 1/2 cup fresh dill, chopped; 1 tbsp fresh lemon juice; Flaky sea salt, for serving

By Clara Weller · Oct 17, 2026

A close-up of buttery fingerling potatoes in a sage-green slow cooker, garnished with fresh dill and lemon zest.

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 6

Tips for success

For the best texture, choose fingerling potatoes that are roughly the same size. If you have a mix of sizes, cut the larger ones in half so everything cooks evenly. The skins are thin and edible, so there is no need to peel them. Just give them a good scrub under running water to remove any dirt. Dry them well before adding to the slow cooker; excess water can dilute the butter sauce.

The butter sauce is the real magic here. As the potatoes cook, their starch thickens the melted butter into a silky, clingy coating. To get every bit of that sauce onto the potatoes, toss them gently in the slow cooker right before serving.

If you have extra sauce left in the pot, spoon it over the top. Do not skip the lemon juice; it cuts through the richness and makes the dill and garlic pop.

Variations

Herb Butter Potatoes: Swap the dill for a mix of fresh thyme, rosemary, and chives. Use 1/4 cup chopped herbs total and add them with the butter. Finish with lemon juice and flaky salt as directed.
Spicy Garlic Potatoes: Add 1/2 teaspoon red pepper flakes or a minced fresh chili with the garlic. Increase the garlic to 4 cloves for a punchier flavor. Keep the dill and lemon, but add a little extra lemon juice at the end.
Parmesan Crusted Potatoes: After cooking, toss the potatoes with 1/2 cup grated Parmesan and place them under the broiler for 3 to 5 minutes until the cheese is golden and crispy. Skip the lemon juice and use a pinch of black pepper instead.
Lemon Herb Yogurt Sauce: Serve the potatoes with a dollop of Greek yogurt mixed with lemon zest, chopped dill, and a pinch of salt. This adds a cool, tangy contrast to the buttery potatoes. Spoon the sauce over the top just before serving.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. The butter will solidify, but that is fine.
Freezer: Freeze cooked potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently in a skillet over medium-low heat with a splash of water or broth, stirring occasionally, until hot.

Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. The butter sauce will solidify when chilled, which is fine; it will melt again when reheated.

Let the potatoes cool for no more than 2 hours before refrigerating. To reheat, warm them in a skillet over medium-low heat with a splash of water or broth, or microwave in 30-second bursts, stirring between, until hot.

You can assemble the slow cooker the night before: place the potatoes, butter, garlic, lemon zest, and dill in the insert, cover, and refrigerate. In the morning, set the slow cooker to LOW and cook for 4 hours.

The potatoes may need an extra 15 to 20 minutes because they start cold. Alternatively, cook the potatoes fully, then refrigerate and reheat gently before serving. The lemon juice and flaky salt should always be added after reheating.

Serving ideas

These potatoes are a versatile side that pairs with almost any main. They are especially good alongside roasted chicken, grilled steak, or pan-seared pork chops. The buttery dill sauce also complements fish like salmon or trout. For a vegetarian meal, serve them with a crisp green salad and some crusty bread to soak up the extra sauce. They are hearty enough to be the star of the plate.

For a pretty presentation, transfer the potatoes to a wide, shallow serving bowl and spoon the remaining butter sauce over the top. Finish with a few extra sprigs of fresh dill and a pinch of flaky salt.

The potatoes are best served warm, straight from the slow cooker, but they also hold well on a buffet. If you are making them for a crowd, keep the slow cooker on WARM for up to 2 hours, adding the lemon and salt just before serving.

Frequently asked questions

Can these potatoes be made in a Dutch oven instead of a slow cooker?

Yes. Cook the potatoes in a covered Dutch oven at 325°F (165°C) for about 1 1/2 to 2 hours, or until tender. Check at 1 1/2 hours; the exact time depends on potato size. The butter and seasonings work the same way, and the potatoes will absorb the flavors as they braise.

Why are the potatoes not tender after 4 hours?

Several factors can affect cooking time: potato size, slow cooker temperature, and how full the pot is. If the potatoes are still firm, continue cooking on LOW and check every 15 minutes. Also, make sure the lid is on securely and avoid opening it too often, as heat escapes each time.

Can the amount of butter be reduced?

Yes, you can reduce the butter to 4 tablespoons if you prefer a lighter sauce. The potatoes may be slightly less rich, but they will still be flavorful. You can also substitute half the butter with olive oil for a different flavor profile, though the sauce will be thinner.

What can be used instead of fingerling potatoes?

Baby Yukon Gold or new potatoes work well; cut any larger ones in half so they cook evenly. Red potatoes are also good, but they may break down a little more. Avoid russets, as they become too mealy and fall apart during long cooking.

How should leftovers be reheated without drying out?

Reheat gently in a skillet over medium-low heat with a splash of water or broth, stirring occasionally, until hot. This helps the butter sauce melt and keeps the potatoes moist. You can also microwave in 30-second bursts, stirring between, but the skillet method preserves texture better.

Recipe card

Dill Butter Fingerling Potatoes: Easy Slow Cooker Side

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

3 lb fingerling potatoes, washed
6 tbsp unsalted butter, cubed
3 cloves garlic, minced
1 tbsp fresh lemon zest
1/2 cup fresh dill, chopped
1 tbsp fresh lemon juice
Flaky sea salt, for serving

Instructions

Place the washed fingerling potatoes in the slow cooker. Scatter the cubed butter over the top, then add the minced garlic, lemon zest, and chopped fresh dill. Stir gently with a spoon so the butter and herbs coat the potatoes as evenly as possible.
Place the lid securely on the slow cooker. Set the temperature to LOW. Do not add any liquid; the potatoes will release their own moisture and cook in the butter and seasonings.
Cook on LOW for 4 hours, undisturbed. The potatoes are done when the skins wrinkle slightly and a fork or paring knife slides into the flesh with no resistance. The butter should look creamy and slightly thickened from the potato starch.
Once the potatoes are tender, squeeze the fresh lemon juice over the top and toss gently to coat. Sprinkle with flaky sea salt right before serving. Scoop the potatoes into a serving dish and spoon any remaining lemon dill butter from the slow cooker over the top.

Contains: milk

Estimated nutrition per serving

Calories: 280
Protein: 4 g
Carbohydrates: 36 g
Fat: 14 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.