Scandinavian

Medium · Warm

New Potatoes in Dill Brown Butter

Small potatoes boiled until just yielding, then rolled in butter that has been coaxed to a light nuttiness, with dill added while the heat is still present. Chives cut over the top at the end. The sort of thing that seems almost too easy until you eat it and understand why it needs no embellishment.

Recipe by

Søren Vinter

The Smørrebrød Builder

Prep

10 min

Cook

28 min

Rest

5 min

Total

40 min

Method

Bring a large pot of well-salted water to a boil. Add the halved potatoes and cook until tender when pierced with a knife, about 15-18 minutes. Drain and let them steam-dry briefly.

Remove the pan from heat immediately. Add the chopped dill — it will sizzle — and give everything a quick stir. The dill will wilt gently into the butter.

Squeeze a bit of lemon over the top, add the remaining salt, and toss again. Serve warm, garnished with a few extra dill sprigs if you like.

Nutri-Score

Fair balance

A–E · lower is better · score 3

Calories

212

per serving

High in saturated fat · 8gLow sugar · 1g

Protein

Carbs

23g

Fat

12g

Sat. fat

Fiber

Sugar

Sodium

761mg

Gluten FreeDairy ContainingAnti InflammatoryDiabetes FriendlyBalanced MacrosLow Processed Foods

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very low impact

A–E · lower is better · includes estimates

kg CO₂e

0.2

per serving

ACarbonAEU all-round· both agree

Water

0.3m³

Land

9.8Pt

Runoff

0.03g P

Unsalted butter drives 63% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderCrispy

Aromas

HerbalButteryCitrus

Kitchen Equipment

Primary Tool

Skillet

Saucepan Skillet Chef Knife Cutting Board Colander Mixing Bowl

Counter FootprintSmall

Techniques

BoilingBrowning

Safety & Storage

Cooking Temperature

Bring cooking water to a rolling boil before adding potatoes. Monitor butter closely when browning — it can go from golden and nutty to burnt in seconds. Remove from heat the moment butter reaches a deep amber color with a fragrant nutty aroma.

Handling

Hot butter will remain at dangerous temperatures well after cooking. Allow butter mixture to cool slightly before tossing potatoes. Use caution when squeezing lemon over hot dishes to prevent steam burns.

Storage

Cooked potatoes should not sit at room temperature for more than 2 hours. Refrigerate any leftovers within 2 hours. Reheat thoroughly to 165°F before serving.

High Risk Population

Leftover potatoes are a common source of foodborne illness for immunocompromised individuals, pregnant individuals, young children, and elderly individuals. Consume leftovers within 3 days or discard.

Allergen Warning

This dish contains dairy (butter). Verify all guests have no milk allergy before serving. Be aware that milk is one of the most common allergens causing severe reactions.

Cross Contamination

If using the same cutting board for raw ingredients and potatoes, sanitize between uses. Store fresh dill away from cross-contact with other allergens.

Pro Tips

Technique

When browning the butter, watch for the foam to subside and the milk solids to turn golden — that's when the nutty aroma peaks. Pull it from the heat just before it turns dark.

Substitution

In a pinch, a teaspoon of white wine vinegar can stand in for the lemon, giving the same bright lift with a slightly sharper finish.

From the chef

I learned early that some of the finest things in the kitchen require nothing more than attention and restraint. This dish — butter, dill, potatoes — asks you to trust simplicity. Let the brown butter do its quiet work, and the dill fall where it will. A proper Danish approach: clean, direct, and honest.

Søren VinterThe Smørrebrød Builder

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TagsDillButterPotatoesLemonNordicSimple Preparation

AllergensMilk

Source: generated · May 30, 2026