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Swedish Dill Potatoes

It's a side dish to several Swedish meals, like gravlax and isterband.

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Serves 4


1 pound freshly boiled potatoes, cut into inch wide pieces

1 tablespoon freshly ground white pepper

3 heaping tablespoons chopped dill, parsley and/or chives

For the B├ęchamel sauce:

1 tablespoon all-purpose flour

1 tablespoon butter

1 1/3 cups whole milk or half milk/half cream


For the b├ęchamel sauce: Combine the flour and butter in a saucepan over medium heat, then add cream or milk and whisk together. Bring to boil and let it boil for 2-3 minutes until the sauce thickens.

Add the pre-cooked potatoes and heat through. Add salt and pepper and 2 tablespoons of herbs. Right before serving add another tablespoon of chopped herbs.