Dill Potatoes with Frankfurters

For the dill potatoes with frankfurters, boil potatoes with skin until soft. This takes 15 to 20 minutes, depending on the size of the potatoes. Meanwhile, peel and finely chop the onions. Melt butter in a saucepan and sauté onions until translucent. Add flour and stir constantly to create an onion roux. Pour in a little water, add the parsley and some of the dill, bring everything to a boil and simmer.If you are using fresh herbs, wash them, gently tap out the liquid and coarsely chop the leaves (without stems). If you use dried herbs from the package, of course, this step is not necessary.In the meantime, remove the potatoes (boiled until soft) from the heat, rinse with cold water, peel and cut into slices. Add to the simmering sauce with the (sliced) frankfurters, stir gently and mix in the remaining dill and sour cream. Season the dill potatoes with frankfurters with salt, pepper, sugar and vinegar and add a little more water if necessary.

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