Kokte Poteter
The Quirky Foodster Team
Ingredients
- Small potatoes, peeled or scrubbed — 1 kg (2.2 lb)
- Butter — 2 tbsp
- Salt — to taste
- Chopped parsley, to garnish
Method
- Boil the potatoes in salted water until tender, about 15–20 minutes depending on size.
- Drain well.
- Toss with the butter until melted and evenly coated.
- Season with salt and garnish with chopped parsley before serving.
Introduction: Simply boiled potatoes, lightly buttered, the essential everyday side dish found alongside nearly every Norwegian main meal.
Cultural Background: Potatoes are foundational to Norwegian cooking, and this simple preparation — boiled and finished with a little butter and parsley — is the standard accompaniment to countless traditional dishes, from meatballs to fish.
Tips: Choose potatoes of a similar size so they cook through evenly. Don't overcook, as the potatoes should hold their shape rather than fall apart.
Variations: Leave the skin on for a more rustic presentation. Add a sprinkle of dill instead of parsley for a different herb note.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat by steaming briefly, or in a microwave with a splash of water.
FAQs:
Q: Should the potatoes be peeled?
A: This is a matter of preference — small new potatoes are often boiled with skin on, while larger potatoes are typically peeled.
Q: What dishes is this served alongside?
A: Nearly any Norwegian main, from kjøttkaker to fish dishes, as the standard starchy accompaniment.
- Small potatoes, peeled or scrubbed — 1 kg (2.2 lb)
- Butter — 2 tbsp
- Salt — to taste
- Chopped parsley, to garnish
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