New potatoes with garlic and dill

Name: New potatoes with garlic and dill
Ingredients: 1 kg potatoes; 1 clove of garlic; 1 bunch of dill; salt; 100 ml oil

Appetizers - New potatoes with garlic and dill by Savina I. - Recipia

New potatoes with garlic and dill are made from few ingredients and do not require complicated preparation. The potatoes are peeled, washed, and cut into quarters, then fried in hot oil. Dill, garlic, and salt are added towards the end, when the potatoes are almost done, so the flavors remain fresh and distribute well over the hot potatoes. Quick info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; the potatoes are fried until almost done, then the remaining ingredients are added Servings: not specified Difficulty: easy Recipe type: side dish or simple dish with new potatoes Ingredients 1 kg new potatoes 1 clove of garlic 1 bunch of dill salt 100 ml oil Preparation method 1. Peel the new potatoes and wash them well. Cut each potato into four pieces. If they are very small, you can cut them into suitable pieces, keeping the idea of portioning them before frying. 2. Put the oil in a pan and let it heat up. When ready, add the cut potatoes. 3. Fry the potatoes in the hot oil until they are almost done. Stir them occasionally to cook evenly. 4. Chop the dill finely and mince or crush the clove of garlic. When the potatoes are almost cooked, add the dill, garlic, and salt. 5. Continue cooking until the potatoes are done and the flavors mix. The dish is served when ready. It is important to add the dill and garlic towards the end, not at the beginning. As described in the recipe, they go into the pan when the potatoes are nearly cooked. If the garlic is added too early, it may brown before the dish is finished, and the dill may lose its fresh flavor. Why I make the recipe often It is a simple recipe with few ingredients and an easy-to-follow preparation method. New potatoes only need peeling, cutting, and frying, and garlic and dill enhance the flavor without needing other spices. It is suitable when I want a side dish made from ingredients I already have in the kitchen. Additionally, the quantities are clear and easily adjustable depending on how many potatoes I have available. The oil, garlic, dill, and salt maintain the same general ratio without complicating the recipe. Tips The potatoes should be washed before being placed in oil and then cut into pieces as close in size as possible. This way, they cook more evenly. Do not add the dill and garlic at the beginning. The recipe specifies that they should be added when the potatoes are almost done, along with the salt. The amount of salt is not specified, so it is safer to start with a little and adjust to taste. The garlic is a single clove in the original recipe, and the dill is used as a whole bunch, finely chopped. The oil must be hot before adding the potatoes. If added too early, the potatoes will not cook as described in the recipe. On the other hand, it is good not to neglect the pan during frying, as the potatoes need to be stirred for even cooking. Substitutions The original recipe does not include substitutions for ingredients. To maintain the flavor of the dish, use new potatoes, dill, garlic, salt, and the indicated 100 ml of oil. If you do not have dill, the dish will not have the same flavor, as dill is one of the main ingredients added at the end. Similarly, garlic directly contributes to the flavor of the potatoes and is not just an optional seasoning in this version. Variations No variations are provided in the basic recipe. The dish can be kept simple, with the same ingredients and the same steps: the potatoes are peeled, cut into quarters, and fried, and towards the end, the chopped dill, garlic, and salt are added. The quantity of potatoes can be adjusted, but the reference recipe is calculated for 1 kg of potatoes. If you change the quantity, it is useful to adjust the oil, dill, and garlic as well, without changing the order in which they are added. Serving ideas New potatoes with garlic and dill can be served as is or as a side dish. The recipe does not specify a particular dish to serve them with, so they can be included in a meal based on preferences. They are easier to serve immediately after preparation when the potatoes are still hot, and the dill and garlic have just been mixed with them. Frequently asked questions Do the new potatoes have to be cut into quarters? Yes, this is the step in the original recipe. Each potato is peeled, washed, and cut into quarters before being fried. If the size of the potatoes varies greatly, the pieces may end up being uneven, but the basic method remains the same. When are the garlic and dill added? Garlic and dill are added when the potatoes are almost done. The dill should be finely chopped, and the garlic should be minced or crushed before being added to the pan. Salt is also added at this moment. How long should the potatoes be fried? The recipe does not indicate an exact time. The potatoes are fried in hot oil until they are almost done, then dill, garlic, and salt are added, and cooking continues until the dish is finished. The duration may vary depending on the size of the pieces and how they cook in the pan. Can less oil be used? The recipe indicates 100 ml of oil, and this amount should be maintained for the original version. If you use less, you will no longer follow the basic recipe exactly, as the potatoes are described as being fried in hot oil. Can the recipe be made without garlic? Garlic can only be omitted if you want a different version, but the dish will no longer have the flavor of the original recipe. In the basic version, a clove of garlic is used, added towards the end along with the dill and salt. Nutritional values The values below are estimates. They may vary depending on how much oil remains on the potatoes and the number of servings the dish is divided into. For the entire recipe, the approximate calculation is: Calories: approximately 1,550-1,650 kcal Protein: approximately 20-22 g Carbohydrates: approximately 200-210 g Fats: approximately 90-100 g Fiber: approximately 20-25 g As a reference, if the dish is divided into four servings, one serving would have approximately 390-410 kcal, 5-6 g of protein, 50-53 g of carbohydrates, and 23-25 g of fats. These values include the total amount of 100 ml of oil, but in practice, not all the oil used for frying is necessarily consumed. The amount of salt is not precise enough to accurately estimate sodium intake. Storage and reheating Fried potatoes are best immediately after preparation. If leftovers remain, store them in the fridge in a sealed container and consume them as soon as possible. Reheating may change the texture of the potatoes, which will no longer have the same consistency as when they were taken out of the pan. The dill and garlic added at the end gradually lose their freshness after storage, which is why this recipe is better suited for consumption on the same day.

New potatoes with garlic and dill

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