Potatoes with Cream & Dill

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About


  • 500 g new potatoes, peeled
  • 25 g salted butter
  • 200 ml


Cook the potatoes in a pan of boiling salted water for 20 minutes, then drain and cut them in half lengthways. Melt the butter in a large frying pan, add the potatoes, season, then add the crème fraîche and mix until the potatoes are coated. Season, then fold in the dill. Serve warm.