How to make Swedish potatoes with dill
This classic side dish has been popular for centuries. It's a perfect accompaniment to meat or fish and is easily made at home. Food writer John Duxbury shares his recipe with The Local.
Summary
Makes: 4 Servings
Preparation: 5 minutes
Cooking: 10 - 20 minutes
Total: 15 - 25 minutes
Ingredients
900 g freshly picked potatoes
1 spring of fresh mint
1/2 tsp salt
30 g butter
2 tbsp finely chopped dill
salt and freshly ground black pepper
Method
1. Wash the potatoes and then scrub or scrape off the skins. Rinse the potatoes.
2. Place the larger potatoes over the base of a saucepan and pop the smaller ones on top. Pour in enough boiling water to not quite cover them, add some salt and the sprig of mint.
3. Cover with a tight-fitting lid and simmer gently for between 10 and 20 minutes. The cooking time depends on the variety and size. Test them with a skewer as they must be tender but still firm — overcooking really does spoil them.
4. Drain the potatoes and add the butter, chopped dill and a little pepper to the pan and then return the potatoes to the pan. Put the lid back on the pan and swirl the pan around to get each potato thoroughly coated.
5. Remove the lid, savour the delicious aroma and then sprinkle with a little rock salt before serving dishing them up.
This recipe was orginally published on food writer John Duxbury's website Swedish Food
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Summary
Makes: 4 Servings
Preparation: 5 minutes
Cooking: 10 - 20 minutes
Total: 15 - 25 minutes
Ingredients
900 g freshly picked potatoes
1 spring of fresh mint
1/2 tsp salt
30 g butter
2 tbsp finely chopped dill
salt and freshly ground black pepper
Method
1. Wash the potatoes and then scrub or scrape off the skins. Rinse the potatoes.
2. Place the larger potatoes over the base of a saucepan and pop the smaller ones on top. Pour in enough boiling water to not quite cover them, add some salt and the sprig of mint.
3. Cover with a tight-fitting lid and simmer gently for between 10 and 20 minutes. The cooking time depends on the variety and size. Test them with a skewer as they must be tender but still firm — overcooking really does spoil them.
4. Drain the potatoes and add the butter, chopped dill and a little pepper to the pan and then return the potatoes to the pan. Put the lid back on the pan and swirl the pan around to get each potato thoroughly coated.
5. Remove the lid, savour the delicious aroma and then sprinkle with a little rock salt before serving dishing them up.
This recipe was orginally published on food writer John Duxbury's website Swedish Food
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