📝 About This Recipe
Nothing signals the arrival of the Scandinavian summer quite like the 'färskpotatis,' or new potato, harvested early and prized for its delicate skin and buttery texture. This quintessential Swedish side dish elevates the humble tuber into a fragrant masterpiece through the infusion of aromatic dill crowns and sea salt. It is a celebration of simplicity and seasonal freshness, offering a tender, waxy bite that captures the very essence of a Nordic midsummer feast.
🥗 Ingredients
The Potatoes
- 1 kg New Potatoes (Small, firm varieties like Yukon Gold or red bliss if true new potatoes aren't available)
- 2 liters Cold Water (Enough to cover the potatoes by at least 2 inches)
The Boiling Liquid
- 1.5 tablespoons Sea Salt (The water should taste like the sea)
- 3-4 stems Fresh Dill Crowns (Large stalks with flower heads for deep infusion)
- 1 teaspoon Granulated Sugar (Optional, to balance the saltiness)
Finishing and Garnish
- 50 grams Unsalted Butter (High-quality European style butter is preferred)
- 1/2 cup Fresh Dill Fronds (Finely chopped, stems removed)
- 1 pinch Flaky Sea Salt (For the final touch)
- 1 pinch Black Pepper (Freshly cracked)
👨🍳 Instructions
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1
Begin by selecting potatoes of a similar size to ensure even cooking; if you have a few larger ones, set them aside to be halved later.
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2
Gently scrub the potatoes under cold running water using a vegetable brush or the rough side of a sponge to remove dirt while keeping the delicate skins intact.
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3
Place the cleaned potatoes in a large heavy-bottomed pot, ensuring they are not too crowded.
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4
Cover the potatoes with cold water until the level is about 3-5 cm (2 inches) above the tops of the potatoes.
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5
Add the 1.5 tablespoons of sea salt and the sugar to the water, stirring gently to dissolve.
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6
Lay the large dill crowns or stalks across the top of the potatoes; these will release their oils into the water as it heats.
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7
Bring the water to a boil over high heat. Once boiling, immediately reduce the heat to a gentle simmer (medium-low).
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8
Place a lid on the pot, slightly ajar, and simmer for 15-20 minutes. Test for doneness by piercing a potato with a sharp knife or cake tester; it should slide in and out with no resistance.
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9
Once tender, remove the pot from the heat and carefully drain the water, using the lid to hold the potatoes and dill stalks in place.
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10
Discard the boiled dill stalks and return the pot to the warm stove for 30-60 seconds, shaking gently to steam off any excess moisture. This creates a 'fluffy' surface for the butter to cling to.
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11
Add the cold butter cubes to the pot and cover with the lid for 1 minute to let them melt over the residual heat.
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12
Sprinkle the finely chopped fresh dill fronds over the potatoes.
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13
Toss the potatoes gently in the pot (or stir with a wooden spoon) until every potato is glistening with melted butter and flecked with green dill.
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14
Transfer to a warmed serving bowl and finish with a light sprinkle of flaky sea salt and a crack of black pepper.
💡 Chef's Tips
Always start with cold water to ensure the potatoes cook evenly from the center out to the skin. Do not overboil; a vigorous boil will cause the delicate skins of new potatoes to burst and become waterlogged. Using dill 'crowns' (the flowering tops) provides a much more intense, earthy flavor than just using the leaves during the boiling process. If you have leftovers, these potatoes are incredible sliced cold into a Swedish potato salad with sour cream and chives the next day.
🍽️ Serving Suggestions
Serve alongside traditional Swedish meatballs (köttbullar) with lingonberry jam and cream sauce. Pair with pan-seared salmon or 'Gravlax' for a light, authentic Nordic lunch. Perfect as a side for a Midsummer feast featuring pickled herring (sill) and sour cream. A chilled glass of Aquavit or a crisp Pilsner balances the buttery richness perfectly.