Swedish Potatoes 2 Recipe

Name: Swedish Potatoes 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb baby yellow potato; 3 tablespoons canola oil; 2 tablespoons dried dill leaves; 2 teaspoons paprika; ¼ teaspoon grated nutmeg; 1 small onion, minced; 1 garlic clove, minced; 1 teaspoon salt; ¼ cup tahini; ¼ cup silken tofu; 1 teaspoon lemon juice; 1 tablespoon walnut oil

Servings: persons

1 lb baby yellow potato
3 tablespoons canola oil
2 tablespoons dried dill leaves
2 teaspoons paprika
¼ teaspoon grated nutmeg
1 small onion, minced
1 garlic clove, minced
1 teaspoon salt
¼ cup tahini
¼ cup silken tofu
1 teaspoon lemon juice
1 tablespoon walnut oil

1
Heat canola oil in pan at medium/high heat.
2
Add onion, garlic, nutmeg, paprika, and half of the dill.
3
Wash potatoes and cut into bite sized, uniform pieces.
4
Stir oil and add potatoes and salt, stir to coat.
5
Cover and reduce heat to medium or lower and simmer for 1/2 hour or longer.
6
Stir occasionally; turn off heat when potatoes are fork tender.
7
Mix remaining dill with lemon juice, tofu and tahini.
8
Spoon potatoes into a serving dish with a slotted spoon and drizzle with walnut oil.
9
Serve dill sauce with potatoes or pour over them and blend, depending on your tastes.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb baby yellow potato, 3 tablespoons canola oil, 2 tablespoons dried dill leaves, 2 teaspoons paprika, and more.

Yes, Swedish Potatoes 2 falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swedish Potatoes 2

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