Swedish New Potatoes with Dill
This is a classic Swedish summer dish at its simplest. Use small new potatoes and plenty of fresh dill for the best flavor.
Prep 10 minCook 20 minTotal 30 minServes 4
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Ingredients
4 servings
- 1 kg small new potatoes
- 1.5 l water
- 1 tbsp fine sea salt
- 30 g fresh dill, chopped, stems reserved
- 50 g butter
- 1 lemon, zested and cut into wedges
- 150 g sour cream
- 10 g fresh chives, chopped
- 0.5 tsp black pepper
Instructions
- 1Scrub the potatoes gently and place them in a wide pot.
- 2Add the water, salt and reserved dill stems, then bring to a boil.
- 3Lower to a steady simmer and cook for 12–18 minutes, until a knife slides in easily.
- 4Drain the potatoes, discard the dill stems and let the potatoes steam dry for 2 minutes.
- 5Melt the butter in the warm pot, add the chopped dill and lemon zest, then return the potatoes and toss gently.
- 6Transfer to a serving bowl and top with chives, black pepper and a little extra dill.
- 7Serve warm with sour cream and lemon wedges on the side.
Tips
- • Choose potatoes of similar size so they cook evenly.
- • Do not peel new potatoes; their thin skins add flavor and texture.
- • For a plant-based version, use vegan butter and oat-based sour cream.
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