New Potatoes with Chanterelles and Dill

Name: New Potatoes with Chanterelles and Dill
Yield: Serves 4
Cuisine: Norway
Ingredients: 1 tablespoon finely chopped fresh parsley; 2 tablespoons unsalted butter; 2 tablespoons finely chopped fresh dill; Fine sea salt and freshly ground black pepper; 2 pounds small new potatoes; 1 to 2 garlic cloves, finely chopped; ½ pound chanterelles, trimmed, cleaned, and halved (quartered if large)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THIS DISH IS ONE OF MY LATE-SUMMER FAVORITES. IT CAN BE SERVED HOT, WARM, OR COLD. THE POTATOES GO WELL WITH RICH, FATTY FISH LIKE MACKEREL OR SALMON, AND WITH GAME, LAMB, AND BEEF.

Ingredients

2 pounds small new potatoes
2 tablespoons unsalted butter
½

Europe
Norway
Scandinavian
Scandinavia
Side dish
Starter
Vegetarian
Summer
Spicy
Nordic

Method

Place the potatoes in a large pot and cover with lightly salted water. Bring to a boil for 15 to 20 minutes, or until tender; drain and let cool slightly.

Meanwhile, in a large skillet, heat the butter over medium-high heat until it bubbles enthusiastically. Add the chanterelles and cook for 4 to 5 minutes until tender. Season with salt and pepper. Add the garlic and cook for 1 more min