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Potatoes with Dill and Butter

Regional Cuisine of Poland Main dishes 25 min Easy 17 wyświetleń ~6.90 PLN * - (0)
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Description

Simple, homemade potatoes with dill and butter are a classic of Polish cuisine — delicate, fragrant with herbs and butter. The dish is simple, quick (about 25 minutes), and works great as a light main course or as a side to roasted meat or fish. Potatoes boiled in salted water retain a creamy consistency; the addition of melted butter and fresh dill gives them aroma and freshness. Visually, they are presented rustic: the golden sheen of the butter, green strands of dill, and steam rising from the plate. This is comfort food perfect for cooler days, easy to modify — you can add sour cream or sautéed onions for a change.

Ingredients Used

Ingredients (7)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Butter 80 g
  • Water 1500 ml
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sour cream 150 g
💰 Szacowany koszt dania: ~6.90 PLN (1.73 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Choose and prepare the potatoes: if you are using potatoes of different sizes, cut the larger ones in half or quarters so that the pieces are of similar size (about 2–3 cm thick). Peel the potatoes with a vegetable peeler, rinse under cold running water to remove any dirt. Even pieces ensure even cooking.

Use a cutting board and a sharp knife for cutting. Hold the peeler at a slight angle, and peel away from yourself; if you want to keep the skin, skip the peeling step and just scrub the potatoes thoroughly.

Cooking

2

Place the chopped potatoes in a large pot. Cover with cold water so that the water level is about 2 cm above the potatoes. Add salt (a total of 10 g). Set the pot over high heat and bring to a boil, covered with a lid.

Ingredients: Water, Salt
Use a pot with a capacity of at least 3 l, so there is enough space for the water and potatoes. Start with cold water — this way, the potatoes cook more evenly from the inside.
3

Once boiling, reduce the heat to medium-low so that the water is just gently simmering. Cook the potatoes uncovered for 12–18 minutes, depending on the size of the pieces. After 12 minutes, check every 2 minutes with a fork: the potato is ready when the fork goes in smoothly and you don't encounter any hard resistance inside.

Cooking time depends on the size of the pieces and the variety of potato. Do not overcook — the boiled potatoes should retain their shape and delicate texture.

Preparation of butter and dill

4

While the potatoes are cooking, prepare the butter and dill. Cut the butter into smaller pieces so it melts faster. Rinse the dill, dry it with a paper towel, place it on a cutting board, and finely chop it with a sharp knife — chop only the leaves and thin stems, you can leave out the thick stems.

Ingredients: Butter, Dill
Use a sharp knife and a flat, stable cutting board. Drying the dill prevents water from leaking into the butter and cooling the potatoes.

Draining and drying

5

When the potatoes are soft, drain them in a colander and let the steam escape for 1–2 minutes (this will dry out the skin). Then, return the potatoes to the hot pot set over very low heat for 20–30 seconds and shake the pot a few times to get rid of excess moisture — this will help the butter coat the potatoes better.

Use a sturdy colander and a silicone spatula to move the potatoes. Do not keep the potatoes in the colander for too long so they don't cool down.

Finishing

6

Add the chopped butter to the hot potatoes. Use a wooden spoon or silicone spatula and gently stir the potatoes to ensure the butter melts evenly and coats the pieces — stir for 1–2 minutes until the butter is completely melted. After that, add the chopped dill and gently mix to avoid crushing the dill.

Ingredients: Butter, Dill
It's best to mix with gentle movements from the bottom to the top to avoid mashing the potatoes. Use a wide spoon, not a metal whisk.

Seasoning and serving

7

Season the potatoes with freshly ground pepper (about 2 g) and salt to taste if needed. On a plate, arrange a portion of the potatoes, optionally adding a tablespoon of sour cream on the side or a bit more fresh dill on top as a decoration. Serve immediately while hot.

Ingredients: Black pepper, sour cream, Dill
Serve on heated plates; if you prepare the portions in advance, the potatoes will cool down quickly and lose their best texture.

Final tips

8

If you want a nuttier flavor, melt the butter longer over low heat until it starts to foam and lightly brown (like peanut butter), but be careful not to burn it. For a 'rustic' version, you can boil the potatoes with their skins on and peel them after cooking.

Ingredients: Butter
If you fry the butter longer, keep the pan under observation and use a wooden spoon. Burnt butter has an unpleasant bitterness.

Fun Fact

💡

In many homes in Poland, potatoes with dill and butter are a must-have side dish for holiday and Sunday dinners — dill has been used for centuries as a fresh herb that adds flavor to potato dishes.

Best for

Obiad rodzinny Szybki lunch Dodatek do pieczonego mięsa

Tips

🍽️ Serving

Serve the potatoes hot. They pair well with pickled cucumber, fried chicken fillet, pork chop, or sautéed onions. You can add a tablespoon of sour cream when serving or sprinkle with finely chopped green onions.

🥡 Storage

Store in an airtight container in the fridge for up to 2 days. To reheat, use a skillet with a little butter or in the oven (180°C, 10–12 minutes) — avoid the microwave, as the potatoes may become rubbery. Do not freeze cooked potatoes with butter.

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