New potatoes with dill sautéed

Name: New potatoes with dill sautéed - Aurora D.
Ingredients: 1.5 kg new potatoes; 1/2 bunch of fresh dill; 3; 4 tablespoons of oil; salt; pepper; 1 large clove of garlic

Sezon - New potatoes with dill sautéed by Aurora D. - Recipia

New potatoes with dill are prepared simply, with few ingredients and without needing to peel them completely. After a brief boiling, they are sautéed in a pan until they develop a golden crust, then flavored with garlic and fresh dill. They make a great side dish but can also be served as a simple main course, especially when you find small, fresh potatoes. Quick Info Preparation time: not specified exactly; includes cleaning, washing, and chopping the ingredients Cooking time: 10-15 minutes for boiling, then sautéing in the pan for about 1 minute after adding the garlic Total time: depends on how long it takes to prepare and sauté the potatoes; the recipe does not specify an exact total time Servings: not specified Difficulty: easy Recipe type: new potato side dish, suitable for lunch or dinner Ingredients 1.5 kg new potatoes 1/2 bunch fresh dill 3-4 tablespoons oil Salt, to taste Pepper, to taste 1 large clove of garlic Preparation method 1. Wash the potatoes under running water. If they have very thin skins, you can easily remove them by rubbing with the back of a new sponge. Another option is to peel them with the tip of a knife. There’s no need to insist until the potatoes are completely white; it’s enough to remove the dirt and any loose skin. 2. Rinse them again, then place them in a pot of water and add a pinch of salt. Boil the potatoes for 10-15 minutes. Don’t leave them longer than necessary, as they need to remain firm enough to be sautéed without breaking apart. 3. Once they are done, drain the water and let them dry well. The boiled potatoes should not have too much water on their surface, as this can hinder browning in the oil. 4. Heat the oil in a large skillet. A ceramic wok can also be used, as indicated in the original recipe. Place the potatoes in the skillet and season them with salt and pepper. 5. Sauté them over slightly higher heat, gently turning them with a wooden spatula. The movements should be as gentle as possible, especially if some potatoes have softened more during boiling. The goal is to brown them on all sides without breaking. 6. When the potatoes have a golden crust, peel the garlic clove and slice it directly over the potatoes. Leave the skillet on the heat for about 1 more minute to allow the garlic to combine with the oil and potatoes. There’s no need for a long cooking time at this point. 7. Wash the dill, remove the thicker stems, and chop it finely. Sprinkle it over the browned potatoes, then gently toss them so that the herbs coat as many of them as possible. 8. Serve the potatoes while they are warm. The dill is added at the end, after browning, to retain its fresh flavor. Why I Make This Recipe Often This recipe is handy when you have new potatoes and want to prepare them without heating the oven. The brief boiling reduces the cooking time in the pan, and browning gives them a pleasant texture on the outside. Garlic and dill are sufficient to flavor them without needing additional spices. It’s also a side dish that’s easy to control: if you turn them carefully, the potatoes will remain whole, and the crust will gradually form on the surface. They are tastiest when served immediately, while warm and with fresh dill. Tips Choose new potatoes that are as similar in size as possible. If they vary greatly, the small ones will boil faster than the large ones, and during browning, they won’t have the same texture. Do not exceed the boiling time indicated in the recipe. The potatoes should be cooked but not too soft. If they crumble when you turn them, they were probably boiled too long or handled too roughly. Use a large enough skillet so that the potatoes can lie in a single layer as much as possible. In a too-small skillet, they will crowd and be harder to turn. Add the garlic after the potatoes have already developed a crust. If added too early, the thin slices may burn before the potatoes are browned. Add the dill at the end. If cooked too long, it will lose its freshness and color. Substitutions The recipe does not require substitutions to be prepared. Dill is the herb used here and contributes to the specific taste of the potatoes. If you don’t have it, you can prepare the potatoes without it, but the result will not be the same. Oil is used for browning the potatoes and should not be omitted if you want to achieve the golden crust mentioned in the recipe. The amount can remain between 3 and 4 tablespoons, depending on the skillet and how the potatoes brown. Variations You can adjust the amount of salt and pepper according to taste. The potatoes are seasoned in the skillet after boiling, so the spices adhere better to their surface. For a more uniform texture, you can use new potatoes that are similar in size. If they are large, do not cut them according to any specific rule from the recipe source; follow the indicated steps and ensure they are boiled just right, without becoming soft. Another simple variation is to choose a ceramic wok instead of a large skillet. What matters is that the vessel allows for easy turning of the potatoes and browning on all sides. Serving Ideas New potatoes with dill can be served as a side dish alongside a main course. They are also suitable for a simple meal where the potatoes are the main element. Serve them immediately after tossing with the dill. This way, the contrast between the browned exterior and the soft interior of the potatoes is better preserved. Frequently Asked Questions Can I leave the skin on new potatoes? Yes. New potatoes are washed and lightly scrubbed, and the thin skin can remain. It’s important to remove dirt and any unsightly areas using the back of a new sponge or a small knife. How long should I boil the potatoes? In the recipe, the indicated time is 10-15 minutes. Don’t leave them longer than that without checking the texture, as they need to remain firm enough for the browning stage. How do I turn the potatoes without breaking them? Use a wooden spatula and turn them gently without stirring aggressively. Boiled potatoes are more fragile, especially if they are small and have started to soften. When do I add the garlic? The garlic is added after the potatoes have developed a golden crust on all sides. It is sliced and left with the potatoes for about 1 minute. Can I use dried dill? The recipe is written for fresh dill, washed, trimmed of stems, and finely chopped. Fresh dill is added at the end and is what gives the dish its specific flavor. Nutritional Values The values below are estimates for the entire recipe, using 1.5 kg of potatoes and 3-4 tablespoons of oil. The exact number depends on the amount of oil left in the skillet and the nutritional values of the potatoes. Calories: approximately 1,500-1,650 kcal for the entire recipe Carbohydrates: approximately 260-270 g Protein: approximately 30-35 g Fat: approximately 40-55 g Fiber: approximately 30-35 g These values are not calculated per serving, as the original recipe does not specify the number of servings. The oil contributes most to the variation in the total calorie count, depending on whether 3 or 4 tablespoons are used and how much remains in the skillet after cooking. Storage and Reheating The potatoes are best served immediately when they have a crust and the dill is fresh. If there are leftovers, store them in a covered container in the refrigerator. When reheating, place them back in a skillet and heat until warm. Turn them carefully, as the potatoes will be softer after storage and may break. After reheating, they won’t have exactly the same texture as when freshly made, but they will retain the flavor of garlic and dill.

New potatoes with dill sautéed

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