Dill-boiled potatoes
Serves 4 · 30 minutes · Kockums Grey saucepan
Potatoes boiled with dill stalks, steamed dry and tossed in butter and fresh dill. A simple side that is at its best in a roomy enamel saucepan with a lid.
Dill-boiled potatoes are a Swedish everyday side: potatoes cooked in salted water with dill stalks, then tossed in butter and chopped dill. Let them steam dry in the pan after draining so the surface turns floury and soaks up the butter.
Ingredients
Serves 4
- 800 g waxy or new potatoes
- Water
- 1 tsp salt per litre of water
- 1 bunch dill
- 25 g butter
- Flaky sea salt
Method
- Scrub the potatoes, choosing ones of a similar size if you can. Peel older potatoes if the skins are thick.
- Put the potatoes in the saucepan and pour over cold water until just covered. Add the salt and the dill stalks.
- Bring to the boil with the lid on, then lower to a medium heat with the lid ajar. New potatoes need 12–15 minutes and waxy main-crop potatoes 18–22 minutes, until a skewer slides through easily.
- Drain and remove the dill stalks. Return the pan to the switched-off hob without the lid for 1–2 minutes so the potatoes steam dry.
- Chop the dill, toss the potatoes with the butter and dill and sprinkle with a little flaky salt.
Why it works
The saucepan holds 2.3 litres, enough for potatoes for four with water just covering them. With the lid on, the water comes to the boil quickly, and the smooth enamel does not take on flavours from the dill or salt.
FAQ
How long do you boil potatoes?
New potatoes need 12–15 minutes and waxy main-crop potatoes 18–22 minutes once the water boils, depending on size. Test with a skewer.
Should potatoes go into cold or boiling water?
Cold water. That way they cook evenly right through instead of turning soft outside while staying hard in the middle.
Can I boil the potatoes ahead?
Yes. Boil, cool and refrigerate them. Reheat them in butter in a frying pan and stir in fresh dill just before serving.
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