A delightful take on a classic Swedish dish, these creamy dill potatoes are perfect for any occasion.
Boil the potatoes in unsalted water until they are tender when pierced with a fork.
Using waxy potatoes ensures they hold their shape during cooking.
Drain the potatoes and let them cool until you can handle them. Peel off the skins and cut them into bite-sized pieces.
Peeling the potatoes while warm makes the process easier.
In a saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1 minute.
Stir constantly to prevent the roux from burning.
Gradually whisk in the cream, salt, and pepper, cooking until the sauce thickens.
Whisking steadily ensures a smooth sauce.
Add the potatoes to the sauce and stir gently to coat. Heat through for a few minutes.
Be gentle to avoid breaking the potato pieces.
Garnish with fresh dill and serve warm.
Chop the dill finely for an even distribution of flavor.
Nutze unsere App für das beste Erlebnis
