Prep 0 mins
Cook 15 mins
Posted for ZWT6, adapted from Christian's Danish Recipes.
- 24 small new potatoes
- 1⁄2 cup fresh parsley, chopped
- 1 teaspoon fresh dill, chopped
- 1⁄4 lb butter
- 1 tablespoon caraway seed
- Boil potatoes until tender in salted water.
- Drain and peel potatoes.
- Garnish with parsley and dill.
- Serve with melted butter mixed with the caraway seeds.
The Wallaces have done it again! Wonderful, lovely potatoes that beg to be eaten right away. I followed another reviewer and melted the butter in the cast-iron skillet. Yum, this is goodness on a fork, and wish we had more. Mine cooked in about 25 minutes as well, and the butter, caraway, and dill, topped off with parsley just made this dish over the top! Made for ZWT #6
The perfect dish . . . served with Recipe #152058! Used your ingredients, however instead of pre-cooking the potatoes I melted the butter in a cast-iron pot and added the potatoes. Covered and cooked on low for approximately 25 minutes, shaking the pan every 5 minutes or so. Added the herbs just before serving. YUMMY! Made for ZWT #6
Superb side dish. I made one-third of a batch with new kipfler potatoes. Very tasty. Thanks for posting.