Looking for a twist on an easy weeknight side dish? I may just have the answer. A fresh twist on my great-grandmother’s dill potatoes rissole, these potatoes have it all- crunchy on the outside, soft and silky on the inside, with just the right amount of dill to make them feel old fashioned and remind you of your childhood. They take a little extra time to cool off after boiling, but if you plan ahead these potatoes are well worth the trouble and pair well with everything from chicken to beef. I hope you enjoy them as much as my family does.
What you’ll need:
- 5 lbs of potatoes, peeled and diced (I prefer to use red potatoes because of their consistency, but any type will do)
- 10 tbsp butter or margarine
- 3.5 tbsp dill
- salt and pepper to taste
What to do:
(1) Peel and chop the potatoes to your desired size. (if you want them to be more like potatoes rissole, get small red potatoes and leave them hole, if you have kids and you don’t want to have to chop them up for them later, make them more like hashbrowns)
(2) Boil the potatoes with a little bit of salt for about 10 min. (you want them to be soft enough to stick a fork in easily, but not so soft that they fall apart like mashed potatoes)
(3) Strain the potatoes and put them in the refrigerator. Let rest until they are completely cool. (this usually takes at least 30 min- it doesn’t matter how long they sit in the refrigerator though, so it is easiest for me to make them in the morning and just leave them in there until diner time)
(4) Once the potatoes are fully cooled, melt 3 tbsp of butter or margarine into each of 2 frying pans. DIvide the potatoes among the 2 pans and fry until all sides are nicely browned and crunchy. (you can do this step in one pan, but I find it takes longer to get them to the consistency I want)
(5) Melt remaining 4 tbsp of butter and mix in the dill. Pour butter mixture over potatoes and toss them until the dill is well distributed and top with salt and pepper to taste. Serve warm.
Fried Dill Potatoes
Ingredients
- 5 lbs potatoes peeled and diced (I prefer to use red potatoes because of their consistency, but any type will do)
- 10 tbsp butter or margarine
- 3.5 tbsp dill
- salt and pepper to taste
Instructions
-
(1) Peel and chop the potatoes to your desired size. (if you want them to be more like potatoes rissole, get small red potatoes and leave them hole, if you have kids and you don't want to have to chop them up for them later, make them more like hashbrowns)
-
(2) Boil the potatoes with a little bit of salt for about 10 min. (you want them to be soft enough to stick a fork in easily, but not so soft that they fall apart like mashed potatoes)
-
(3) Strain the potatoes and put them in the refrigerator. Let rest until they are completely cool. (this usually takes at least 30 min- it doesn't matter how long they sit in the refrigerator though, so it is easiest for me to make them in the morning and just leave them in there until diner time)
-
(4) Once the potatoes are fully cooled, melt 3 tbsp of butter or margarine into each of 2 frying pans. DIvide the potatoes among the 2 pans and fry until all sides are nicely browned and crunchy. (you can do this step in one pan, but I find it takes longer to get them to the consistency I want)
-
(5) Melt remaining 4 tbsp of butter and mix in the dill. Pour butter mixture over potatoes and toss them until the dill is well distributed and top with salt and pepper to taste. Serve warm.
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