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. It is not necessary 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 good.
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 to distribute the food evenly.
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 to cook fried young potatoes with dill and garlic and you can see for yourself.
To do this, pick up tubers the size of an apricot. Rinse and sprinkle generously with coarse salt. Mash with your hands, mixing. 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. Crush 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
Salted 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.