Dill-stewed raw fried potatoes is a classic Swedish dish that combines the crispy and golden of raw fried potatoes with a smooth stew flavored with dill.
The potatoes are cut into pieces or slices, fried to a lovely surface and then mixed with a creamy sauce made from milk, cream or butter, where the fresh dill flavor gives a light and summery tone.
Perfect with beef brisket, smoked salmon or other cooked salmon. Classic home cooking. Add the dill just before serving for the best flavor.
4 servings
900 g firm potatoes
50 g butter
2 tbsp wheat flour
4-5 dl milk 3.5%
1 dl whipping cream
3 tsp salt
1 tsp white pepper
Nutmeg
1 pot dill
Peel and cut the potatoes into cubes (2×2 cm).
Fry the potatoes for about 25-30 minutes.
Chop the dill.
Melt the butter in a saucepan.
Dust the wheat flour over while stirring.
Pour in about 4 dl milk and 1 dl cream. Bring to the boil and simmer the sauce for about 10 minutes while stirring.
Thin with more milk to the desired consistency.
Season with salt, pepper and grated nutmeg.
Turn the potatoes into the sauce and cook over low heat for a few minutes so that the potatoes are warm.
Add the dill and stir gently.
