Recipe
🥙 LUNCH
Färskpotatis med Dill (New Potatoes with Dill)
Young new potatoes boiled with dill and salt, then tossed in butter and fresh chopped dill, the essential Swedish Midsummer side whose arrival marks the start of summer.
Swedish · easy · serves 4
prep 10 min · cook 18 min
~245 cal · 5g protein · 38g carbs · 8g fat · 5g fiber · 2g sugars · 5g sat fat (estimated, per serving)
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In Sweden, dill is king, and the first new potatoes of the year are treated like an event. Färskpotatis, the small waxy new-season potatoes, are harvested right around Midsummer, and their arrival heralds summer itself. They are cooked simply, with salt and dill, then tossed in butter and more chopped dill. In Sweden, there is no other way.
The potatoes are scrubbed rather than peeled, boiled gently with a bunch of dill stalks so the flavour goes right through, then drained and swirled with butter and finely chopped dill fronds until every one is glossy. A little pepper and flaky salt finish them.
They belong beside the Midsummer herring and gravlax, but they are just as happy as an everyday summer side with anything from the grill. Do not overcook them: they must be tender but still firm.
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Make it yours
✓ Naturally vegetarian and gluten-, egg-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
900 g new (young) potatoes, unpeeled
40 g butter
1 bunch fresh dill (stalks for boiling, fronds chopped)
1 tbsp for the water, plus more to finish salt
to taste black pepper, freshly ground
Instructions
1
Scrub the potatoes well but leave the skins on. Halve any large ones so the pieces are even in size.
2
Bring a pot of water to the boil with the 1 tbsp salt and the dill stalks. Add the potatoes and simmer gently for 12 to 18 minutes, until tender but still firm when pierced.
✎ Chef’s note
Overcooking spoils new potatoes; test early and often with a skewer.
3
Drain well and let them steam dry in the pot for a minute.
4
Add the butter and chopped dill fronds and swirl the pot gently so every potato is coated and glossy.
5
Finish with flaky salt and a little pepper, and serve warm with herring, gravlax or anything from the grill.
Swedish Midsummer tradition.
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🌏 While it simmers, know your destination
📍
Skåne. Skane was Danish until 1658 and the kitchen still shows it. Saint Martin's Day on 10 November is kept here with roast goose and svartsoppa in a way the rest of Sweden does not bother with, and the east coast was long known as the eel coast, though that fishery is now tightly restricted.
🗺️
Sweden. Two Swedish rituals are more distinctive than the meatball. The kraftskiva, the August crayfish party, comes with paper hats, schnapps and singing, and is timed to a season that was once legally enforced. Surstromming is fermented Baltic herring, sold in tins that bulge from the pressure inside, and is opened outdoors by anyone with sense.
🌍
Europe. A surprising amount of European cooking is under five hundred years old. Tomatoes, potatoes, peppers, maize, beans and chocolate all crossed from the Americas after 1492, and none of them was trusted quickly: the potato took most of the eighteenth century to be accepted as food rather than animal fodder across much of the north.
The story behind this dish is up top, worth a read while the pot works.
More from Sweden
Köttbullar (Swedish Meatballs)Small allspice-scented meatballs in cream gravy with potatoes and lingonberries, Sweden’s definitive comfort plate.
HavregrötWarm oat porridge topped with lingonberry or blueberry and a splash of cold milk.
RäksmörgåsA lavish open sandwich piled high with cold peeled shrimp, egg, and dill mayonnaise, a Swedish lunch indulgence.
Browse all Sweden recipes →
Good to know
You’ll need: Pot or saucepan, Grill or barbecue, Steamer.
Storing it: Keeps 2 to 3 days refrigerated. Resteam or warm through gently to serve.
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Frequently asked questions
What is Färskpotatis med Dill (New Potatoes with Dill)?
Young new potatoes boiled with dill and salt, then tossed in butter and fresh chopped dill, the essential Swedish Midsummer side whose arrival marks the start of summer.
Where does Färskpotatis med Dill (New Potatoes with Dill) come from?
Färskpotatis med Dill (New Potatoes with Dill) is a Swedish dish from Skåne, Sweden.
Can Färskpotatis med Dill (New Potatoes with Dill) be made vegan, gluten-free, or dairy-free?
This Färskpotatis med Dill (New Potatoes with Dill) recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Färskpotatis med Dill (New Potatoes with Dill) safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Färskpotatis med Dill (New Potatoes with Dill) take to make?
About 28 minutes total (10 minutes prep, 18 minutes cooking), serving 4.
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