New potatoes with dill in a cauldron

Name: New potatoes with dill in a cauldron - Georgia M.
Ingredients: 1 kg of new potatoes; 1 bunch of fresh dill; half a bottle of oil; salt

Sezon - New potatoes with dill in a cauldron by Georgia M. - Recipia

New potatoes are best prepared simply, especially when they are small and have thin skin. For this recipe, wash them well, scrub them with a wire sponge, and fry them in oil directly in a pot. Larger potatoes should be cut into generous cubes, while smaller ones can remain whole. Finally, add salt and chopped fresh dill, without any other spices that might overpower the taste of the potatoes. Quick Info Preparation time: not specified in the original recipe Cooking time: not specified; potatoes are fried until nicely browned Total time: varies depending on the amount being fried and the size of the pieces Servings: not specified; the quantity of 1 kg of potatoes is divided based on serving style Difficulty: easy Recipe type: side dish or simple main course, seasonal Ingredients 1 kg of new potatoes 1 bunch of fresh dill Half a bottle of oil Salt, to taste Preparation method 1. Wash the new potatoes thoroughly under running water. Scrub them with a kitchen wire sponge to remove dirt and any loose skin. There’s no need to peel them completely like regular potatoes; new potatoes are used with the thin skin left on. 2. Allow the potatoes to drain as well as possible after washing. Before frying, they should not have much water on the surface, as the oil may splatter when wet potatoes are added to the pot. 3. Leave the small potatoes whole. Cut the larger ones into large cubes so that they are similar in size and will cook approximately at the same time. The pieces should not be cut too small. 4. Place the pot or another suitable vessel on the stove and add the oil. Let it heat up before adding the potatoes. The recipe calls for half a bottle of oil. 5. Fry the potatoes in small batches. Do not add all the potatoes at once; just enough to be covered by oil. If the pot is overcrowded, the potatoes will not brown evenly. 6. Leave each batch to fry until the potatoes develop a nice color and are browned on the outside. The small potatoes remain whole, while the larger ones are fried as cubes. 7. Remove the browned potatoes from the oil and let them drain well. Repeat frying until all the potatoes are cooked. 8. Sprinkle salt over the hot potatoes. 9. Finely chop the fresh dill and add it on top. Gently mix so that it distributes among the potatoes without crushing them. Why I make this recipe often It’s a simple recipe with few ingredients and no complicated preparations. New potatoes don’t need to be fully peeled, and the dill added at the end gives the dish its specific flavor. Additionally, potatoes of different sizes can be used: small ones remain whole, while larger ones are cut into cubes. Another advantage is that the recipe does not require additional spices or sauces. Fried potatoes, salt, and dill are enough for a seasonal side dish. It’s only important to fry in small quantities so that the pieces are covered with oil and brown well. Tips Wash the potatoes carefully, especially if they have dirt stuck around the skin. The kitchen wire sponge helps remove the thin skin, but there’s no need to insist until the potato is completely white. The potatoes should be placed in already heated oil. If the oil is not hot enough, the potatoes may absorb more oil and won’t brown as well. Do not overcrowd the potatoes in the pot. This is one of the most important details of the recipe: each batch should have enough space, and the potatoes should be covered with oil. Drain each portion well after frying. Salt is added after the potatoes have been removed from the oil, and dill is also added at the end when they are ready. Try to cut the larger potatoes into similar-sized pieces. They don’t have to be perfectly equal, but very large size differences can cause some pieces to brown before others. Substitutions The original recipe does not indicate substitutions for the main ingredients. Oil, new potatoes, salt, and dill form the basic version of the dish. If you don’t have potatoes of equal size, you can prepare them the same way, leaving the small ones whole and cutting the larger ones into large cubes. This does not change the recipe but simply adapts the cutting method to the size of the potatoes. Fresh dill is added at the end and is part of the specific flavor of the dish. If you don’t have it, the recipe will not be the same in its original form. Variations The simplest variation is to use whole small potatoes and only cut the larger ones. This way, you’ll have potatoes of different shapes on the same plate, but prepared using the same method. You can adjust the amount of salt according to taste, but in the basic recipe, it is added after frying, not in the oil and not before cooking. The amount of dill can be evenly distributed over all the potatoes or added gradually as you place the potatoes in a dish. The important thing is that it is finely chopped and reaches the hot potatoes. Serving ideas New potatoes with dill can be served as a side dish or as a simple dish, depending on the quantity placed on the plate. They pair well with main courses that need a potato side, but the original recipe does not specify a particular dish to serve alongside. They can be served immediately after being salted and sprinkled with dill. At that point, they are best browned, and the dill mixes easily with the warm surface of the potatoes. Frequently asked questions Are new potatoes fully peeled? No. The potatoes are washed well and scrubbed with a kitchen wire sponge to remove dirt and some of the thin skin. The recipe uses new potatoes with the skin left on. Can I leave all the potatoes whole? Small potatoes can be left whole. The larger ones should be cut into large cubes for easier and more even frying. Why are the potatoes fried in small batches? So that the oil can cover them and they can brown. If you put too many potatoes at once, the pot gets crowded, and they won’t have enough contact with the hot oil. When are the salt and dill added? After the potatoes have been removed from the oil and well drained. Salt is sprinkled over the hot potatoes, and the dill is finely chopped and added on top. Is it mandatory to use a pot? No. The recipe mentions a pot or another suitable vessel for frying. The important thing is that the vessel allows the potatoes to be covered with oil and to be placed in small batches. Nutritional values The values below are estimates and depend mainly on the amount of oil absorbed by the potatoes and the size of the serving. The recipe does not specify the volume of the oil bottle, the amount remaining in the pot after frying, or the exact number of servings, so an exact value cannot be calculated. For 100 g of fried new potatoes with dill, the estimate can be around: 150–250 kcal 25–35 g carbohydrates 2–4 g protein 5–12 g fat Values can vary considerably. Potatoes that absorb more oil will have more calories and fat, and a larger serving will proportionally increase the total intake. Dill contributes a small amount of calories to the final recipe. Storage and reheating The potatoes are best served immediately after frying. If there are leftovers, store them in the refrigerator in a closed container and consume them as soon as possible. After storage, they do not have the same texture as when they were taken out of the pot. When reheating, only heat the amount you plan to consume. The potatoes may become softer after refrigeration, and the dill loses its freshness. For this reason, the dish is better suited for consumption on the same day rather than being stored for several days.

New potatoes with dill in a cauldron

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