Sides
Potatoes in Dill Butter (Kartupeļi ar Dilles Sviestu)
Ingredients
- 1 kg (2.2 lb) small new potatoes, scrubbed
- 60 g (1/4 cup) butter
- 4 tbsp fresh dill, finely chopped
- 1 tsp salt, plus extra for boiling water
- 1/4 tsp black pepper
Method
- Place the potatoes in a large saucepan of well-salted water and bring to a boil.
- Simmer for 15-18 minutes until tender when pierced with a knife, then drain well.
- Return the potatoes to the warm pan and add the butter, tossing until melted and coating the potatoes evenly.
- Stir through the fresh dill, salt and pepper.
- Serve immediately while hot.
Introduction: Few sides are as fundamentally Latvian as boiled new potatoes tossed in melted butter and fresh dill, especially in early summer when the first small potatoes of the season arrive at market alongside abundant garden dill.
Cultural Background: Few sides are as fundamentally Latvian as boiled new potatoes tossed in melted butter and fresh dill, especially in early summer when the first small potatoes of the season arrive at market alongside abundant garden dill. It is the default accompaniment to nearly any main course in the Latvian kitchen.
Tips: Leave the potato skins on if they are thin and new — this preserves nutrients and gives better texture.
Variations: Add a spoonful of sour cream at the end for a creamier finish.
Storage: Refrigerate for up to 2 days in an airtight container.
Reheating: Reheat in a covered saucepan over low heat with a small splash of water, stirring occasionally.
FAQs:
Q: Can dried dill be used instead of fresh?
A: Fresh dill is strongly preferred for its bright flavour, but 1 tablespoon of dried dill can be substituted in a pinch.
Q: What potato variety works best?
A: Small, waxy new potatoes hold their shape best and have the sweetest flavour for this dish.
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