📝 About This Recipe
In the Nordic tradition of Midsommar, there is no ingredient more revered than the first harvest of paper-thin skinned new potatoes. These tender gems are boiled with fragrant dill crowns to infuse them with the essence of a Scandinavian summer, then tossed in golden butter and a sea of fresh, emerald herbs. It is a dish of elegant simplicity that celebrates the longest days of the year and the bounty of the earth.
🥗 Ingredients
The Potatoes
- 2 pounds New Potatoes (small, waxy varieties like Yukon Gold or Fingerlings; skin left on)
- 8 cups Cold Water (enough to cover potatoes by 2 inches)
- 2 tablespoons Sea Salt (for the boiling water)
The Infusion
- 4-5 pieces Fresh Dill Crowns (the flowering tops of the dill plant)
- 1 teaspoon Granulated Sugar (to balance the earthiness)
The Dressing
- 4 tablespoons Unsalted Butter (high-quality European style, softened)
- 1/2 cup Fresh Dill (finely chopped, fronds only)
- 2 tablespoons Chives (finely minced)
- 1 teaspoon Flaky Sea Salt (such as Maldon, for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Zest (optional, for a bright citrus lift)
👨🍳 Instructions
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1
Gently scrub the new potatoes under cold running water using a soft brush or a clean kitchen towel. Do not peel them; the skins are delicate and provide essential flavor.
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2
If the potatoes vary significantly in size, cut the larger ones in half so they are all roughly uniform (about 1.5 inches in diameter) to ensure even cooking.
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3
Place the potatoes in a large heavy-bottomed pot and cover with cold water by at least two inches.
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4
Add the 2 tablespoons of sea salt, the sugar, and the dill crowns to the water. The crowns provide a deep, anise-like aroma that penetrates the potato flesh.
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5
Bring the water to a boil over high heat. Once boiling, reduce the heat to a gentle simmer.
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6
Simmer for 15-20 minutes. Check for doneness by piercing a potato with a sharp paring knife; it should slide in and out with zero resistance.
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7
While the potatoes cook, finely chop the fresh dill fronds and chives, discarding any thick, woody stems.
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8
Once the potatoes are tender, drain them thoroughly in a colander and discard the boiled dill crowns.
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9
Return the hot, drained potatoes to the warm pot. Set it over very low heat for 30-60 seconds, shaking the pot gently to evaporate any remaining surface moisture.
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10
Add the softened butter to the pot. Cover with a lid and let it sit for 1 minute to allow the butter to melt over the hot potatoes.
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11
Remove the lid and add the chopped dill, chives, and lemon zest (if using). Sprinkle with the freshly cracked black pepper.
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12
Gently toss the potatoes using a wooden spoon or by shaking the covered pot until every potato is glistening and evenly coated in herbs.
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13
Transfer the potatoes to a warm serving bowl and finish with a generous sprinkle of flaky sea salt.
💡 Chef's Tips
Always start potatoes in cold water to ensure the centers cook at the same rate as the outsides. If you cannot find dill crowns, use 2-3 extra sprigs of fresh dill tied together with kitchen twine during the boiling process. Don't be afraid of the salt in the boiling water; it is your only chance to season the interior of the potato. For an extra creamy texture, stir in a tablespoon of sour cream or crème fraîche along with the butter. Leftovers make an incredible base for a cold potato salad the next day.
🍽️ Serving Suggestions
Serve alongside traditional Swedish pickled herring and crispbread. Pairs beautifully with grilled salmon or poached white fish. A must-have accompaniment for Swedish meatballs and lingonberry jam. Enjoy with a chilled glass of Aquavit or a crisp dry Riesling. Add a side of sliced radishes and soft-boiled eggs for a light Midsummer lunch.