I think that no one will argue that potatoes are both food, and a delicacy, and a pastime, and an excuse to go out into the countryside and spend the weekend … Of the many ways to prepare it, one should not miss boiling young potatoes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
It is always interesting to cook complex culinary things, however, you cannot do without simple recipes. Especially if time is short, and the taste competes with any culinary delight. One of these dishes is hearty and nutritious, easy and harmonious to prepare - young potatoes with garlic and dill. It is from such unpretentious dishes that young housewives begin to learn to master the culinary business. But, despite the fact that cooking young potatoes is a fairly simple matter, it also requires the right approach and has its own secrets and nuances.
- When buying young potatoes, make sure that unscrupulous sellers do not sell you old small tubers. Because not every small potato is young! Identifying young potatoes is easy. The skin should be easily peeled off from it. This can be done simply by rubbing with your fingernail or finger.
- Since young potatoes have a thin skin, you do not need to cut them off with a knife during cooking. It will be enough just to scrape off with a metal washcloth. There is also another easy way to clean - toss the tubers into a plastic bag, add coarse salt and rub. The skin will fall off by itself. After the tubers, just rinse.
- It is recommended to dry the finished boiled young potatoes a little without water in a saucepan over the fire. Then excess water will evaporate from it, and the tubers will not be loose and liquid. After this step, you can add oil and dill.
- New potatoes do not store as well as "old" ones, so try to use them within a few days.
- Caloric content per 100 g - 78 kcal.
- Servings - 4
- Cooking time - 35-40 minutes (the specific cooking time depends on the size of the tubers)
Ingredients:
- Young potatoes - 1 kg
- Garlic - 2-3 cloves
- Butter - 50 g
- Fresh dill - bunch
- Salt - 1 tsp or to taste
- Bay leaf - 3 pcs.
- Allspice peas - 3 pcs.
Cooking young potatoes with garlic and dill
1. Wash the potatoes under running water. It is not necessary to clean it. If the rind is thin, then boil the tubers in it. Place the potatoes in a saucepan.
2. Add bay leaves, peppercorns to a saucepan and cover with drinking water. Send the potatoes to simmer on the stove. Bring to a boil over high heat. Then reduce the heat and cook, covered, until soft. Check the readiness with a thin straw - it should easily enter the potatoes. Do not use a fork to check the readiness of the root vegetable, otherwise the potatoes will fall into pieces. 5-7 minutes before the potatoes are ready, season them with salt.
3. While the potatoes are boiling, peel the garlic and chop finely, wash the dill and chop finely.
4. Drain the water from the finished potatoes, leave the tubers in a saucepan and hold on the stove until the moisture has completely evaporated. Then add the butter to the saucepan.
5. Send the dill and garlic there.
6. Place the lid on the pot and shake slightly to coat each tuber with oil and dill.
7. Then place the potatoes on plates and serve hot.
See also a video recipe on how to cook young potatoes with garlic and dill in sour cream.
