New potatoes in a cauldron

New potatoes in a cauldron with garlic sauce and polenta

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Who hasn’t been captivated by the delicious aroma of perfectly golden fried potatoes? This recipe for new potatoes in a cauldron, accompanied by a fragrant garlic sauce and polenta, is a delight for the taste buds! The new potatoes, with their fine texture and slightly sweet flavor, pair perfectly with a garlic and yogurt sauce, bringing a note of freshness and flavor.

The history of these fried potatoes in a cauldron is closely linked to culinary traditions, being a rustic cooking method used for generations. Cooking them in a cauldron allows for even browning, providing a crispy exterior and a soft interior. It’s a simple yet character-filled recipe that can easily be adapted to individual tastes.

Necessary ingredients:

- 1 kg of small new potatoes (choose potatoes of uniform size for even cooking)
- 50 ml of oil (sunflower or olive oil are the best choices)
- 1 jar (approximately 200 g) of yogurt (Greek yogurt adds extra creaminess)
- 1 small head of garlic (or more if you love garlic)
- Salt (to taste)
- Fresh dill, finely chopped (or dried, although fresh adds extra flavor)

Step by step for a perfect recipe:

1. Prepare the potatoes: Start by scrubbing the new potatoes with a rough sponge, carefully removing any impurities. Rinse them well under cold running water to remove any traces of dirt. These potatoes are very delicate, so be careful not to crush them.

2. Boil the potatoes: In a large pot, add water and salt, then bring to a boil. Once the water is boiling, add the potatoes and let them boil for about 15 minutes. This will help cook them evenly and shorten frying time.

3. Heat the oil: While the potatoes are boiling, place the cauldron over medium heat and add the oil. Let the oil heat well, but be careful not to let it smoke. Hot oil is the secret to perfect browning!

4. Transfer the potatoes to the cauldron: After the potatoes have boiled, drain them well and carefully transfer them to the cauldron with the hot oil. Let them fry, turning occasionally, until they become golden and crispy, about 10-15 minutes.

5. Season: Finally, season the potatoes with salt and a little pepper, to taste. They are now ready to be served!

6. Prepare the garlic sauce: In a bowl, crush the garlic with a garlic press or knife. Add a little oil and salt to form a paste. Mix this paste with the yogurt and finely chopped dill. This garlic sauce is a delicious accompaniment to the fried potatoes.

7. Serve: On a plate, add a generous portion of fried potatoes, drizzle the garlic sauce on top, and accompany with freshly made polenta.

Practical tips:

- New potatoes are preferred for this recipe due to their texture and flavor. Choose small, uniform potatoes to ensure even cooking.
- If you want to experiment with flavors, add some herbs to the hot oil, such as rosemary or thyme, to provide an even more intense taste.
- Polenta can be prepared in advance and kept warm, and the combination with fried potatoes adds a comforting note.

Frequently asked questions:

1. Can I use larger potatoes?
Yes, but make sure to cut them into smaller pieces to ensure even cooking.

2. What other flavors can I add to the garlic sauce?
You can add lemon juice or a little chili pepper for a spicier sauce.

3. How can I make this recipe healthier?
You can bake the potatoes instead of frying them for a healthier option.

This recipe for new potatoes in a cauldron is not only a simple and quick dish, but also a joy for the whole family. The aroma and intense flavor will turn any meal into a moment of enjoyment. Pair this delicacy with a fresh salad or a glass of chilled white wine for a perfect culinary experience!