New Potatoes with Dill Butter
I started my potatoes in a bag this year, and there were mediocre results. We grew about 10 potatoes from the five we put in. It was very fun to tend to them and learn the process of seeing the foliage die off. Opening the bag and finding potatoes was quite fun as well, and B got to help, so that always makes me happy.
I did have to bribe him by letting him use the dump truck, but hey, that’s how I get everything done, so no news there!
We had big plans for the potato harvest for the summer solstice! A feast that featured new potatoes and dill as a very traditional Swedish Midsommer element. In Sweden and many nordic countries they celebrate the Summer Solstice with big parties, bonfires, and feasts. I wanted to recreate that this year for our family, complete with flower crowns, and fresh picked dill!
Here is our New Potatoes with Dill Butter recipe:
INGREDIENTS:
1 stick of butter
2 packed Tablespoons fresh dill
1/2 lbs new potatoes
Salt
INSTRUCTIONS:
For the dill butter:
To make dill butter you simply wash and gently pull the dill leaves from the stem. You don’t need to cut them, just mix in with room temperature butter. You can either use the butter immediately, or shape it into a log inside of some plastic wrap or parchment, and then refrigerate for about an hour.
For the potatoes:
Cover whole potatoes in a pot with cold salted water covering about 1 inch. Bring to boil and cook the potatoes until just fork tender. Gently remove the potatoes one by one and place into a bowl. Mix butter in slowly, so as not to tear the potato skins. I prefer to leave them potatoes whole, but you can slice some of them as well.
Serve immediately for best flavor.