Preparation: Step 1
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Prepare all the ingredients that will be needed to prepare young potatoes with dill in a pan. Namely: young potatoes, fresh dill, butter, garlic and salt.
Choose tubers of the same size — so they will be evenly prepared.
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Step 2
Rinse young potatoes thoroughly under cold running water. If the land remains on the skin, pour water and let stand for 10-15 minutes. Then it is easy to scrape it with a brush or knife.
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Step 3
Clean potatoes.
Young potatoes are usually with a thin peel, so you can just scrape it with a knife or thoroughly rubbed with a metal sponge or brush for vegetables. Cleaned the peeled potatoes again rinse with water. If the skin is very thin, it can be left.
Put the potatoes in a pan, pour cold water so that it covers the tubers. Put a pan on the stove, turn on the fire and bring the water to a boil.
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Step 4
After boiling, salt the water to taste and cook potatoes for 10-15 minutes, until half -cooked. Check with a knife: it should easily enter, but not through.
Drain the water from the pan and leave the potato cool and dry for a couple of minutes. This is important that during frying the oil does not shoot from excess moisture.
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Step 5
Clean the garlic.
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Step 6
Cut into small pieces. You can also use garlic press if you want the taste to be more pronounced.
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Step 7
Wash, dry and finely chop the dill. It is dill that makes the taste of such a “summer” and acquaintances. If you do not like dill, you can replace with parsley.
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Step 8
Warm up the pan. Put the butter on it and wait until it melts and begins to bubble.
💡 Council. If the butter begins to burn, reduce the heat and add a little vegetable oil — it will increase the smoke temperature and prevent oiling oil. So the potato will be fried evenly, but the oil will not burn.
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Step 9
Put the cooled potatoes in the pan. If some tubers are large-cut in half. Fry the potatoes for 7-10 minutes, neatly turning over until a ruddy crust appears. It is better not to interfere too often so that the potatoes are browned evenly.
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Step 10
Add chopped garlic and dill to the pan.
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Step 11
Mix. Fry for another 1-2 minutes. The main thing is to prevent garlic to burn. He must give the aroma, and the dill is only slightly warmed up, without frying. Salt to your taste again.
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Step 12
Remove the pan from the fire. Serve young potatoes with dill immediately — while it is hot, fragrant and crisp. It goes well with salty cucumbers, meat, fish or a salad of fresh vegetables.
The remains can be removed in the refrigerator and stored for up to two days. It is better to warm up again in a pan, with a drop of oil.
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