Young potato with dill.
The arrival of spring is associated with something joyful, good and tasty. After all, with the onset of the long-awaited heat, the first seasonal vegetables appear, which have a delicate structure, a breathtaking aroma and a mouth-watering appearance. Young potato with dill is one of the most beloved dishes that can be enjoyed with the onset of the first sunny days. Its delicate taste and maddening smell are eagerly awaited in every home. Young potatoes are good as a side dish for any meat or fish dishes. It is equally tasty in combination with chicken legs, meatballs, fried fish or salted herring. If you follow a diet, then a salad of young vegetables or various pickles will be the best addition to spring food. A step-by-step recipe for making tender potatoes with dill will help to create a delicious side dish even for a novice hostess.
Taste Info Potato main courses
Ingredients
- Butter - 20-25 g;
- Young medium-sized potatoes - 5 pcs.;
- Fresh dill - 2-3 branches;
- Cold water - 2 tbsp .;
- Salt to taste.
How to cook boiled young potatoes with dill
Cooking a delicious spring meal should start with peeling potato tubers. To do this, just scrap them with a knife. In this case, the potato will turn out smooth, smooth and beautiful. Rinse the peeled tubers under cold running water.
Place the prepared root vegetables in a small saucepan and pour the indicated amount of cold water. Fluids may need a little more. Its quantity depends on the shape and volume of your saucepan. Pour in water until it completely covers the potatoes.
Add salt. Its amount depends on your taste.
Put the pot of vegetables over medium heat. Cook until boiled potatoes are tender. It is easy to check with a knife: pierce the largest root crop with a point. If the appliance comes in easily, then the potato is ready. Do not digest tubers; they may fall apart. Cooking time depends on the variety of potatoes. On average, this process takes about half an hour.
Drain the prepared potatoes. There are several ways to do this. The first option involves folding the root crops into a colander. The second way is simpler: slightly open the lid, and with a kitchen towel, grasp the handle of the pan. Drain boiling water through the resulting gap. To prevent the cover from falling, hold it with your thumbs.
Rinse the dill and remove the stems from it. Finely chop the remaining greens. Add dill to the potato pan.
Place a piece of butter in a common container.
Cover the potato pan with a lid. Shake its contents vigorously. The cover should be held with your thumbs, otherwise it will fall. To keep the tubers intact, shake the contents of the pan in a circular motion. Opening the lid, you will find that dill and oil are evenly distributed throughout the potatoes.
Spread boiled potatoes with dill on a large dish or immediately distribute on serving plates, and serve. The dish has the highest gustatory quality when heated.
If you haven’t eaten all the potatoes, put them in the refrigerator for storage. When the time comes for the next meal, send the root vegetables to a hot pan with melted butter. Fry the tubers until golden brown and immediately serve. Bon Appetit!
Today I propose to cook a very simple and fragrant dish of young potatoes.
When a young potato appears on the market it is very difficult to resist the temptation to feast on this root vegetable. And if you got this vegetable from your own garden, then, as they say, God himself ordered.
How to peel young potatoes
Everyone knows that her skin is very delicate and does not need to be cut off like later potatoes. It is enough to scrape it lightly with a knife and the potatoes are ready for use. "Eyes" and places where the potato is damaged must be cut with a knife.
For a faster process, you can use a metal brush for dishes (naturally clean). This "device" in a few minutes is able to peel a lot of potatoes. The only drawback may be the fact that the brush clogs very quickly.
We do not add to butter, but use only vegetable.
Ingredients for cooking young potatoes with dill.
The recipe for young potatoes with dill
Rinse and peel the potatoes well with a knife or a metal brush for dishes.
The skin of a young potato is very thin and delicate, it is enough to scrape it off easily. And damaged areas and "eyes" need to be cut with a knife.
We put the peeled potatoes in a container with cool water. Large potatoes can be cut into several parts. Try to choose potatoes of the same size, so it is cooked evenly.
Put the prepared potatoes in boiling water, into which we previously added salt.
Water should cover the potatoes for 1-2 fingers.
We bring the water to a boil, cover it loosely, lower the heat and cook the potatoes with a slight boil until it is ready, on average it will take 20-25 minutes, depending on the type of potato.
While the potatoes are boiling, you can do the dressing.
To do this, peel the onion and cut it into small cubes.
If you do not like the taste of fried onions, then you can not add this ingredient.
In heated vegetable oil, fry the onions until golden brown.
Fry the onions until they are a good golden color, but try not to burn them.
Rinse and dry the greens. Then chop the greens well with a knife.
Greens can be selected to your taste. Today I used dill and spring onions.
The potato is ready. Potato readiness can be checked by piercing it with a knife or fork.
From the finished potatoes, pour almost all the liquid (or all) into a separate container, it can still be useful to us.
In the finished potato, add butter, fried onions along with the oil in which it was fried, chopped greens and black ground pepper. Also, add a few tablespoons of the broth in which the potatoes were cooked (if you did not drain all the liquid, then it is better not to add the broth). Try the potatoes to taste, it usually does not absorb a lot of salt during cooking, so at this stage, if necessary, you can salt it.
You can’t make mashed potatoes out of young potatoes, and they are not always suitable for soup. But from it you can cook amazingly tasty dishes whipped up. For example, a very tasty appetizer is a young potato with dill, garlic and sour cream. My recipe with photos and tips will help you prepare a wonderful dinner!
Potatoes are cooked very quickly, peeling tubers is not necessary, and if necessary, this is one or two minutes. Just take a rough sponge and go through the potatoes. The thin skin is immediately peeled off, the tubers remain intact.
In order to cook faster, we cut large potatoes in half or slices, but the most delicious young potatoes, cooked whole, are selected for this purpose small or medium size. Sprinkle the finished young potatoes immediately with dill, crushed garlic and season with sour cream. A detailed step-by-step recipe with a photo will help to prepare a dish at home without any difficulties. Yummy!
Ingredients:
- medium-sized young potatoes - 0.5 kg;
- dill - half a bunch;
- garlic - 2-3 cloves (to taste);
- salt to taste;
- sour cream - 4-5 tbsp. l
How to cook young potatoes
Pour new potatoes with water to soften the skin. At the same time, we put water in a wide pan for cooking. Peel the potatoes from the skin with a knife or a rough sponge.
Dip in boiling water, add salt. Leave to cook until tender, for 10-15 minutes, depending on the size of the tubers.
We clean the garlic cloves (it is desirable to take young garlic - it is more fragrant and not so burning), finely chop the dill.
Drain the potatoes from the water. We shift the potatoes into a bowl. While hot, add garlic, grated on a fine grater or crushed in a mortar.
Sprinkle potatoes with dill. Cover and shake vigorously several times.
Season potatoes with sour cream. It is suitable for any fat content, but it is better to take homemade, thicker and fatter. Cover again, shake.
We spread the hot, fragrant potatoes on plates and serve right away until it cools down. We supplement with fried zucchini, fresh vegetables or a light salad.
When young potatoes appear on the shelves, it is difficult to resist buying. It is this product that most gourmets associate with the coming summer. Young potatoes with garlic and dill are such a harmonious dish that it can be served even without meat and fish dishes. Our article will tell you about several ways to prepare this product.
Preparatory stage
Peeling is the most time-consuming process, taking up a significant part of the time when preparing dishes from young potatoes.
To make things go faster, fill the tubers with warm water for a few minutes. Cut the peel with a knife is not worth it, it is still too thin, similar to a film. It is better to carefully remove it, prying over the edge. Be sure to remove the eyes.
Tubers washed in running water can be cooked whole or cut into pieces of the same size. You do not need to grind too much, otherwise the potatoes will fall apart.
If you plan to cook young potatoes with garlic and dill, you can add other greens to the dish. Onion feathers, leeks, parsley are well suited.
Boiling
Before loading tubers into water, be sure to let it boil. This will save the maximum amount of vitamins. By the way, young potatoes with garlic and dill are not only a tasty dish, there are a lot of useful substances in it.
While tubers are boiling, prepare a dressing. Finely chop one small bunch of dill, after cutting off the legs. 2-3 cloves of garlic (depending on size and your preference) crush on the board with the flat side of a knife and chop. Stir with herbs, crush with a spoon, add salt and let stand a little.
Drain the potatoes. Add oil at a rate of 50-70 g per kilogram. Load the garlic dressing, cover and shake the pan in a circular motion so that the foods are evenly distributed.
Roasting
Some housewives believe that young tubers are unsuitable for frying. This is not entirely true; small potatoes are quite suitable for cooking in a pan.
Try young potatoes with dill and garlic and you can see this.
To do this, pick up tubers the size of an apricot. Rinse and sprinkle generously with coarse salt. Mash with your hands, stirring. This will get rid of most of the peel.
Heat the oil, add 700 g of tubers, fry the first 5 minutes over high heat. Reduce gas and continue frying until cooked. Turn off the heat, add finely chopped garlic (4-5 cloves) to the pan. Crunch a bunch of dill smaller, mix with potatoes.
Cooking in the oven
Many loved the recipe for young potatoes with dill and garlic baked in the oven. The easiest way to cook this dish involves baking in a bag. The potato is very tender.
Fill a kilogram of tubers in a greased bag, immediately add salt. Lay on deco. Put in a preheated oven, cook for 30-40 minutes. Before serving, add finely chopped garlic and herbs.
Serving to the table
Salty and smoked fish (mackerel, herring, saury, sprat), lard or loin, sauerkraut, pickled tomatoes and cucumbers, mushrooms can be an excellent company for young potatoes with garlic and dill. The table can be served in a colorful ethnic style. The best choice among drinks will be tomato juice, dairy products, kvass.
