Savory Dill and Garlic Potatoes

This recipe (in upper right-hand corner of photo) is featured in Nova Scotia Cookery, Then & Now – a cookbook  showcasing modern interpretations of heritage Nova Scotia recipes.

“I changed it up a little. I did it like a recipe for lobster boils we do on the seashore. We boil potatoes in sea water with corn and then we add our lobster and mussels. We take potatoes out and toss them in garlic butter. I love potatoes, especially with sea water, and dill and garlic that we grow on the property.”

Jonathan Joseph, Ye Olde Argyler Lodge


1 gallon (3 3/4 litres) sea water, or water with sea salt, to taste
2 lb (900 g) baby multicoloured local potatoes, or small reds
1/2 cup (125 ml) melted butter
2 tbsp (30 ml) minced fresh garlic
2 tbsp (30 ml) chopped fresh dill
kosher salt
black pepper, freshly toasted and ground


    1. Bring sea water to boil.
    2. Add potatoes and cook until just fork tender.
    3. Remove from water, toss in melted butter.
    4. Add garlic, dill, salt, and pepper. Toss and serve.

Local Source Guide

Local Produce: Noggins Corner Farm MarketStirling Fruit FarmsMasstown Market or any Farmers’ Markets of Nova Scotia.

Recipe provided by: Jonathan Joseph, Ye Olde Argyler Lodge

For more heritage recipes: Nova Scotia Public Archives Recipe Collection
Nova Scotia Cookery, Then & Now is  presented by: Select Nova Scotia and Nova Scotia Public Archives

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