New potatoes with brown butter and dill

Freshly cooked new potatoes with nutty brown butter and generous dill – the essential companion to gravlax and Easter ham.

Ingredients

• 1 kg new potatoes
• 1 bunch dill, plus extra for serving
• 1 tsp salt for cooking water
• 100 g butter
• Salt and pepper

Method

1. 1Scrub the potatoes under running water. Peel only if the skin is tough.
2. 2Cook the potatoes in salted water with a dill crown until tender, about 12–15 minutes. Test with a skewer.
3. 3Drain and let the steam evaporate for a minute.
4. 4Melt the butter in a small saucepan and heat until it turns golden brown and smells nutty. Remove from heat.
5. 5Pour the brown butter over the potatoes. Scatter generously with chopped dill, salt and pepper.
6. 6Serve immediately as a side dish with salmon, ham or other Easter food.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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