Young potatoes with garlic and dill: ways of cooking

When a young potato appears 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 so harmonious dish that it can be served to the table even without meat and fish additions. Our article will tell you about several ways of making this product.

Preparatory stage

Cleaning is the most time consuming process, occupying a considerable part of the time when preparing dishes from young potatoes.

To make things go faster, pour the tubers with warm water for a few minutes. Cut the skin of the knife is not worth it, it is still too thin, like a film. It is better to remove it carefully, pulling at the edge. Be sure to remove the eyes.

Washed in running water tubers can be cooked whole or cut into pieces of the same size. Too much grinding is not necessary, otherwise the potatoes will boil.

If you plan to prepare a young potato with garlic and dill, you can add to the dish and other greens. Well feathers of onion, leek, parsley will suit.

Decoction

Before you load the tubers into the water, be sure to let it boil. This will save the maximum amount of vitamins. By the way, a young potato with garlic and dill is not only a delicious dish, it has a lot of useful substances.

While the tubers are boiling, prepare the gas station. Finely chop one small bunch of dill, previously cut off the legs. 2-3 cloves of garlic (depending on the size and your preferences), crush on the board with the flat side of the knife and chop. Stir with greens, suppress with a spoon, add salt and let stand a little.

Empty the potatoes. Add the 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 products are evenly distributed.

Roasting

Some landladies believe that for the frying of young tubers are unsuitable. This is not quite true, small potatoes are quite suitable for cooking in a frying pan.

Try to cook fried young potatoes with dill and garlic and you will be able to make sure of it.

To do this, pick up tubers the size of apricots. Rinse and generously sprinkle with a large salt. Hand with your hands, stirring. This will get rid of most of the peel.

Preheat the oil, add 700 g of tubers, fry the first 5 minutes on high heat. Reduce the gas and continue frying until cooked. Turn off the fire, add in the frying pan finely chopped garlic (4-5 teeth). Bunch dill crumbly, mix with potatoes.

Preparation in the oven

Many people liked the recipe for fresh potatoes with dill and garlic, baked in the oven. The easiest way to cook this dish involves baking in a bag. Potatoes are very tender.

Add a kilogram of tubers to a greased bag, immediately add salt. Lay on the deco. Send it to a preheated oven, cook for 30-40 minutes. Before serving, add finely chopped garlic and greens.

Feed to the table

A salted and smoked fish (mackerel, herring, saury, sprat), salo or loin, sauerkraut, marinated tomatoes and cucumbers, mushrooms can become 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, sour-milk products, kvass.