Buttery Swedish Dill Potatoes (Färskpotatis med Dill)
These buttery, herby, perfectly seasoned Swedish Dill Potatoes are the ideal compliment to any meal. So simple and easy to prepare but deceptively delicious!
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.
Potatoes are a staple in Swedish cuisine, appearing in everything from simple boiled potatoes like this recipe to potato salads to creamy casseroles like this Vegetarian Jansson's Temptation. Whether they're light and herby or rich and indulgent, potatoes play a key role in many Nordic dishes, offering both comfort and versatility.
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Ingredients
- New or baby potatoes - are the perfect choice for this dish. These small, waxy potatoes have relatively thin skins that are typically left on during cooking (and eating).
- Salt and freshly ground pepper or white pepper - Salt and pepper are essential to this simple dish and will bring out the very best flavor in your potatoes.
- Butter - Use the best butter you can find! Unsalted or salted butters both work well. You can even use a vegan butter substitute if you prefer.
- Fresh dill - Chopped dill really puts an herby finishing touch on this dish. Feel free to swap the dill for parsley or chives (or a combination of any of these herbs) if you like.
See recipe card for exact amounts and detailed instructions.
How to Make Swedish Dill Potatoes
- Step 1: Transfer potatoes to 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 (the water should still be at a rolling boil). Continue cooking until the potatoes are tender, anywhere from 10-18 minutes depending on the size of the potatoes.
- Step 2: Drain the potatoes in a colander or strainer.
- Step 3: Add the butter, dill and drained potatoes to the now empty saucepan. gently toss until the potatoes are evenly coated. Season to taste with salt and pepper.
- Step 4: Serve immediately.
Expert Tips
- Try to use potatoes that are of similar size to ensure even cooking. If your potatoes are not all the same size, cut larger potatoes in half prior to cooking OR simply remove the smaller potatoes from the boiling water and transfer them to the strainer while the larger potatoes finish cooking.
- Smaller potatoes will cook more quickly than larger ones. Very small potatoes (less than an inch in diameter) will only require 10 or 12 minutes of cooking time whereas larger potatoes (1 ½ inches in diameter or larger) will require more like 16-18 minutes.
- The only way to know if your potatoes are done is to test them. Remove a potato from the water and slip a sharp knife into the center. It should slide in and out easily and with no resistance. I will often cut one in half and taste it to make sure I'm happy with the consistency.
- Be sure to salt and pepper to taste! Simple dishes like this one rely on salt and pepper to bring out their best. You don't want to skip this step!
FAQs
New potatoes and baby potatoes are very similar but have one essential difference. Both are harvested earlier than fully mature potatoes and are small in size with thin skin and a tender, creamy texture when cooked. New potatoes, however, are harvested early in the growing season and are only available in the late spring and early summer. Baby potatoes refer to any small, tender potato regardless of the time of year it is harvested.
Any waxy-fleshed potato will work here. Something more starchy in texture (such as a Russet potato) won't work as well as they don't hold their shape well when cooked. Any potatoes that are much larger than 1 ½ inches in diameter should but cut in half prior to cooking.
These potatoes will keep in the refrigerator in an airtight container for up to 3 days. See the section below for leftover ideas!
The fresh dill is really nice in this recipe but you could substitute dried. Dried herbs are more potent than fresh so be sure to reduce the amount of dried dill by one third. So for two tablespoons of fresh dill you would reduce that amount to 2 teaspoons of dried dill.
New potatoes are closely associated with the Midsummer celebration in Sweden which is celebrated on or around the summer solstice. These prized potatoes are harvested in Sweden around the time of Midsummer. Their arrival heralds the start of summer and makes them an essential component of a Midsummer celebration.
What to serve with Swedish Dill Potatoes
If you are planning a Midsummer feast, consider serving these potatoes with gravlax (cured salmon), crispbread, store-bought herring and a selection of cheeses. For a more substantial main dish pairing, these Swedish Dill Potatoes would be delicious with this cedar plank salmon or these salmon skewers. And don't forget Swedish meatballs or my vegetarian version!
If you have leftover potatoes, consider making pytt i panna (hash that uses leftover potatoes...my version is vegetarian) or an open faced potato sandwich (smørrebrød). Both are delicious!
Related Recipes
Looking for more potato side dishes? Give these a try:
If you tried this Swedish Dill Potatoes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Buttery Swedish Dill Potatoes (Färskpotatis med Dill)
Ingredients
- 2 pounds new or baby potatoes
- Salt and freshly ground pepper
- ÂĽ cup butter cut into tablespoon-sized pieces
- 2-3 tablespoons chopped fresh dill
Instructions
- 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.
- 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.
Notes
- Try to use potatoes that are of similar size to ensure even cooking. If your potatoes are not all the same size, cut larger potatoes in half prior to cooking OR simply remove the smaller potatoes from the boiling water and transfer them to the strainer while the larger potatoes finish cooking.
- Smaller potatoes will cook more quickly than larger ones. Very small potatoes (less than an inch in diameter) will only require 10 or 12 minutes of cooking time whereas larger potatoes (1 ½ inches in diameter or larger) will require more like 16-18 minutes.
- The only way to know if your potatoes are done is to test them. Remove a potato from the water and slip a sharp knife into the center. It should slide in and out easily and with no resistance. I will often cut one in half and taste it to make sure I'm happy with the consistency.
- Leftovers will keep in a tightly sealed container in the refrigerator for up to 3 days.
Cooked like this they’re absolutely beautiful!
http://www.chefmimiblog.com
Thanks, Mimi! Sometimes simple is best, I think.
Kristi
Such an easy and delicious side dish!