In the Norse cooking of Sweden, Norway, and Finland, potatoes usually accompany a main dish that may have a sauce and fresh herbs already included, so often they just serve the potatoes boiled and skinned to be added to the main plate and mashed with either butter or the main sauce.
Here we have roasted the potatoes, but in general have only used a bit of salt and pepper. If you so choose, based on how you will be serving them, you may desire to add either fresh rosemary or dill, and perhaps a little lemon juice to your roasted potatoes, to give them a flavor of their own.
Perfectly Roasted New Potatoes for a Norse Meal
By: Semiserious Chefs
Serves: 4 sides
Ingredients:
- 1 pound new, fingerling, or petite potatoes; halved
- olive oil
- salt and pepper
- OPTIONAL: fresh rosemary or dill, and a splash of lemon juice
Directions:
- Toss your halved potatoes well in a few tablespoons of olive oil with a healthy sprinkle of salt and pepper to taste.
- Place each half potato, cut side down, on a rimmed baking sheet or pie pan.
- Bake at 450°F for 15-20 minutes until fork tender.
- Serve with skins on or peeled, as desired.
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