Buttery Swedish Dill Potatoes (Färskpotatis med Dill)
These buttery, herby Swedish Dill Potatoes are the ideal compliment to any meal. This traditional dish has a rich culinary heritage in Sweden. Known as "nypotatis" or "färskpotatis med dill" in Swedish, Dill Potatoes are a staple on the Midsummer menu, enjoyed alongside foods like pickled herring, gravlax (cured salmon) and crispbread.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds new or baby potatoes
- Salt and freshly ground pepper
- ¼ cup butter (cut into tablespoon-sized pieces)
- 2-3 tablespoons chopped fresh dill
Instructions
- 1
Clean the potatoes thoroughly to remove any dirt and debris (do not peel). Place the potatoes in a large pot and cover with cold water by two inches. Season with salt. Bring to a boil over high heat and then reduce the heat to medium (water should be at a rolling boil). Continue to cook until the potatoes are tender (a sharp knife inserted in the center of the potato should come out easily), 10-18 minutes. Transfer the potatoes to a colander or strainer to drain.
- 2
Add the butter and dill to the now empty pot along with the drained potatoes. Gently toss until the potatoes are evenly coated. Season to taste with salt and pepper. Serve immediately.