Swedish Potatoes Recipe

Name: Swedish Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb baby yellow potato; 4 tablespoons unsalted butter; 2 tablespoons dried dill leaves; 2 teaspoons paprika; 1/4 teaspoon grated nutmeg; 1 small onion, minced; 1 garlic clove, minced; 1 teaspoon salt; 1/2 cup sour cream; 1 tablespoon 2% low-fat milk; 1 teaspoon lemon juice

Servings: persons

1 lb baby yellow potato
4 tablespoons unsalted butter
2 tablespoons dried dill leaves
2 teaspoons paprika
1/4 teaspoon grated nutmeg
1 small onion, minced
1 garlic clove, minced
1 teaspoon salt
1/2 cup sour cream
1 tablespoon 2% low-fat milk
1 teaspoon lemon juice

1
Melt butter 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 butter and add potatoes and salt, stir to coat with butter.
5
Cover and reduce heat to medium or lower and simmer for 1/2 hour or longer. Stir occasionally; turn off heat when potatoes are fork tender.
6
Mix remaining dill with sour cream and milk, blend well and add lemon juice.
7
Spoon potatoes into a serving dish with a slotted spoon to remove excess butter.
8
Serve sour cream sauce with potatoes or pour over them and blend, depending on your tastes.

299

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 11 ingredients. The key ingredients include: 1 lb baby yellow potato, 4 tablespoons unsalted butter, 2 tablespoons dried dill leaves, 2 teaspoons paprika, and more.

Yes, Swedish Potatoes falls under the General 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

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