At the beginning of summer, old potatoes completely lose their taste, so it’s time to switch to young vegetables, so tasty and juicy. Young potatoes are mostly just boiled, since they are not suitable for frying and it is difficult to make potato pancakes from them. Therefore, we will focus on boiled new potatoes with dill - a universal dish for both family and guests.
To prepare new potatoes with dill you will need the following ingredients:
- new potatoes- 1 kg;
- onion (or young)- 1 PC.;
- sunflower oil- 3-4 tbsp. spoons;
- dill (and other herbs: parsley, green onions)- bunch.
Method for preparing new potatoes with dill
Young potatoes are very easy to peel, although they do slightly darken the skin of your hands, so it is advisable to wear gloves or peel the potatoes very quickly. If time allows, pre-soak the potatoes in water with a little salt added. This will allow the skin to peel off even better.
Place the potatoes in a saucepan with boiling water, put on the fire, and cook for about 20 minutes over medium heat. Salt 10 minutes before cooking. If you bought small or medium potatoes, then you can boil them whole, but it is better to cut large ones into several parts.
While the new potatoes are cooking, you can prepare the dressing. We will make it from onions. Peel and cut it into cubes, fry in sunflower oil.
And, of course, you need to prepare the greens: wash them well and chop them.
Drain the water from the potatoes, pour in the dressing, cover with a lid and shake slightly so that the dressing is evenly distributed.
The arrival of spring is associated with something joyful, good and tasty. After all, with the onset of the long-awaited warmth, the first seasonal vegetables appear, which have the most delicate structure, breathtaking aroma and appetizing appearance. Young potatoes with dill are one of the most favorite dishes that you can enjoy 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, cutlets, fried fish or lightly salted herring. If you are on a diet, then the best addition to spring food will be a salad of young vegetables or various pickles. A step-by-step recipe for preparing tender potatoes with dill will help even a novice housewife create a delicious side dish.
Ingredients
- Butter – 20-25 g;
- Medium size young potatoes – 5 pcs.;
- Fresh dill – 2-3 sprigs;
- Cold water – 2 tbsp.;
- Salt - to taste.
Preparation
Preparing a delicious spring dish should begin by peeling potato tubers. To do this, just scrape them with a knife. In this case, the potatoes will turn out smooth, even and beautiful. Rinse the peeled tubers under cold running water.
Place the prepared root vegetables in a small saucepan and cover with the indicated amount of cold water. You may need a little more liquid. Its quantity depends on the shape and volume of your saucepan. Pour water until it completely covers the potatoes.
Add salt. Its quantity depends on your taste.
Place the saucepan with vegetables over medium heat. Cook until the boiled potatoes are soft. This can be easily checked with a knife: pierce the largest root vegetable with the tip. If the device goes in easily, it means the potatoes are ready. The tubers should not be overcooked; they may fall apart. Cooking time directly depends on the type of potato. On average, this process takes about half an hour.
Drain the cooked potatoes. This can be done in several ways. The first option involves draining the root vegetables in a colander. The second method is simpler: open the lid slightly and use a kitchen towel to grasp the handles of the saucepan. Drain the boiling water through the resulting gap. To prevent the lid from falling, hold it with your thumbs.
Rinse the dill and remove the stems. Finely chop the remaining greens. Add dill to the pot with the potatoes.
Also place a piece of butter in a common container.
Cover the saucepan with potatoes with a lid. Shake its contents vigorously. The lid must be held with your thumbs, otherwise it will fall. To keep the tubers intact, shake the contents of the saucepan in a circular motion. When you open the lid, you will find that the dill and oil are evenly distributed throughout the potatoes.
Place the boiled potatoes with dill on a large dish or immediately distribute into portioned plates and serve. The food has the best taste when served hot.
If you haven't eaten all the potatoes, place them in the refrigerator for storage. When it's time for your next meal, add the root vegetables to a hot pan with melted butter. Fry the tubers until golden brown and serve immediately. Bon appetit!
The easiest way to prepare new potatoes is to boil them and serve them with butter and fresh chopped dill. Of course, you can do it without dill, but with it, in my opinion, it’s tastier, fresher and more aromatic :))) Everyone loves these potatoes. This is a wonderful side dish, especially with salted fish - you'll lick your fingers!!!
So, to prepare young potatoes with butter and dill, we only need young potatoes, water, salt, butter and fresh dill.
Peel the potatoes by simply scraping the tubers with a knife; the skin will come off the young potatoes perfectly. Wash the potatoes, place them in a saucepan, and add cold water until it just covers the potatoes.
Now just boil the potatoes, adding salt 10 minutes after the water boils. How to check potatoes for doneness? Just use a knife - pierce the tuber, the knife should go in easily, like in soft butter, but the potatoes should not boil, so control the process. The time it takes to cook will depend on the type of potato.
Drain all the water from the finished potatoes, add chopped dill.
Also add a piece of butter.
Cover the pan with a lid and shake vigorously so that the melted butter and dill instantly envelop each potato.
The season of young potatoes continues, which means we continue to boil them, bake them and prepare all kinds of delicacies. After all, it is during the ripening of young potatoes that the tubers are especially rich in beneficial vitamins and microelements. A couple of pieces of young vegetables will replenish the body with a daily dose of vitamin C, P and group B. And thanks to the high potassium content, potatoes regulate metabolic processes and remove water from the body.
One of the most common methods is cooking. And although, at first glance, it seems that there is nothing complicated in this simple process, this recipe for “Boiled Young Potatoes” has its own subtleties. Let's talk about them.
How to properly cook new potatoes
- If you have young potatoes not from your own garden, when you always have the opportunity to dig up a fresh portion for lunch, but purchased ones, then you need to take into account that young potatoes do not store well, so you should buy them in small quantities in order to immediately boil and eat them.
- To prevent unscrupulous sellers from selling old salad potatoes, which are small in size, instead of young tubers, you need to check the root vegetable - rub it with force. If the skin comes off easily, then the potatoes are young.
- In order for the tubers to cook simultaneously and evenly, they should be chosen of the same size.
- There is no need to peel the root vegetables; you just need to wash them and scrub them with a brush. But if you still prefer to remove the skin, you can do this using a special vegetable cutter, a stiff brush, a metal mesh or a foam sponge.
- If cooked potatoes go uneaten, then use them for salads (warm or cold), soup or stew.
These are the main points for properly boiling new potatoes, and we’ll talk about other nuances in the detailed recipe.
Boiled young potatoes with garlic and dill, recipe with step-by-step photos
Ingredients:
- New potatoes – 1 kg
- Salt - to taste
- Bay leaf – 2 pieces
- Allspice peas – 4-5 pieces
- Garlic – 2-3 cloves
- Butter – 30-50 g for serving
- Dill - medium bunch for serving
Cooking delicious and aromatic new potatoes with herbs, garlic and butter
- To cook new potatoes in their skins, wash the tubers under running water and place them in a cooking pan.
- Add bay leaf and allspice to it. Fill with drinking water so that it covers all the potatoes and send to cook on the stove. After boiling, reduce the temperature to low, close the pan with a lid and cook the root vegetables for about 5 minutes. Then season them with salt and let them cook until soft for another 5-10 minutes.
You should always salt potatoes 10 minutes before removing the pan from the stove. In this way, more mineral salts will be retained in the tubers.
The average cooking time for new potatoes is usually no more than 10-15 minutes, and the specific time varies depending on the size of the potatoes.
You can check the degree of readiness of the vegetable by piercing it with a knife or fork. But in this case, the potatoes may fall apart. - Salt the water from the finished potatoes and leave on low heat on the stove for another 2 minutes to evaporate excess moisture. Then add butter (for a Lenten table, add vegetable oil).
- Rinse the dill, chop finely and add to the pan.
- Peel the garlic and pass it through a press.
- Close the pan with a lid. Now let’s take hold of the handles, armed with oven mitts, so as not to get burned, and shake a little in a circle, then the oil and herbs will be distributed throughout the potatoes.
Do this without much effort so that the potatoes do not break.
Boiled new potatoes are ready, they should be served immediately after cooking, while they are hot and have a fresh garlic aroma.
You can put cold sour cream or vegetable salad on the table with potatoes.
Bon appetit!
Video recipe for cooking new potatoes with dill and garlic
In addition to the young potatoes that are now ripening in summer cottages, mushrooms ripen in the forests, which mushroom pickers eagerly collect and then prepare a wide variety of delicious dishes with them, such as mushroom soup. I suggest you watch the video on how to quickly and easily prepare aromatic forest mushroom soup in the company of new potatoes.
When new potatoes appear on the shelves, it’s hard to resist buying them. 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 additions. Our article will tell you about several ways to prepare this product.
Preparatory stage
Peeling is the most labor-intensive process, taking up a significant part of the time when preparing dishes from new potatoes.
To make things go faster, pour warm water over the tubers for a few minutes. It is not worth cutting off the peel with a knife, it is still too thin, film-like. It is better to carefully remove it by prying it by 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. There is no need to chop too much, otherwise the potatoes will boil.
If you plan to cook new potatoes with garlic and dill, you can add other herbs to the dish. Onion feathers, leeks, and parsley work well.
Boiling
Before loading the tubers into the water, be sure to let it boil. This will preserve the maximum amount of vitamins. By the way, new potatoes with garlic and dill are not only a tasty dish, they contain a lot of useful substances.
While the tubers are cooking, prepare the dressing. Finely chop one small bunch of dill, first cutting off the stems. Crush 2-3 cloves of garlic (depending on size and your preferences) on a board with the flat side of a knife and chop. Stir in the herbs, crush with a spoon, add salt and let stand for a while.
Drain the potatoes. Add oil at the rate of 50-70 g per kilogram. Add the garlic dressing, cover and shake the pan in a circular motion to evenly distribute the ingredients.
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 frying pan.
Try cooking fried new potatoes with dill and garlic and you will be convinced of this.
To do this, select tubers the size of an apricot. Rinse and sprinkle generously with coarse salt. Knead with your hands, stirring. This will remove most of the peel.
Heat the oil, add 700 g of tubers, fry over high heat for the first 5 minutes. Reduce gas and continue frying until done. Turn off the heat, add finely chopped garlic (4-5 cloves) to the pan. Chop a bunch of dill into smaller pieces and mix with potatoes.
Cooking in the oven
Many people loved the recipe for new potatoes with dill and in the oven. The easiest way to prepare this dish involves baking it in a bag. The potatoes turn out very tender.
Place a kilogram of tubers in a greased bag and immediately add salt. Place on deco. Place in a preheated oven, cook for 30-40 minutes. Before serving, add finely chopped garlic and herbs.
Serving
An excellent companion for young potatoes with garlic and dill would be salted and smoked fish (mackerel, herring, saury, sprat), lard or brisket, sauerkraut, pickled tomatoes and cucumbers, and mushrooms. The table can be set in a colorful ethnic style. The best choice among drinks would be tomato juice, fermented milk products, and kvass.
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