Dill Fingerling Potatoes

Quite unusual concept of cooking potatoes without water on top of the stove.. Very tasty (even if, at the start, very hot!).

For 8 people:

  • 2 tablespoons unsalted butter
  • 2 kg fingerling potatoes, rinsed but not peeled
  • salt
  • freshly ground black pepper
  • chopped fresh dill
  1. Melt the butter in a large heavy-bottomed pot.
  2. Add the whole potatoes, salt, and pepper, and toss well.
  3. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
  4. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook.
  5. Toss with the dill, and serve hot.
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