Nothing tastes better when the aroma of boiled young potatoes with garlic is heard from the kitchen, which insanely awakens the appetite. I propose to cook this dish to pamper family and loved ones!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The first varieties of young potatoes usually delight us at the beginning of summer. But today you can almost always find it in large supermarkets, because year-round. This makes it possible to enjoy the product at any time. It is difficult to resist such a temptation so as not to enjoy this root vegetable. So it happened to me today. Having entered the store, I could not resist seeing this vegetable on the counter.
It is advisable to buy potatoes that are not very large and not green tubers. The potatoes should be about the same size so that they cook all at the same time. Otherwise, small individuals will be ready, and large ones will remain half-baked. And green fruits indicate that spoiled tubers or unscrupulous sellers, disguised as young fruits, want to sell small old potatoes.
The skin of young tubers is very tender, which allows it not to be cut off, as with later potatoes. It is enough just to scrape it lightly with a knife and the potatoes are ready for cooking. If there are "eyes" and damaged areas, then they must be cut off with a knife. You can quickly clean the tubers using a metal dish brush. This "device" will peel tubers in a matter of minutes.
- Caloric content per 100 g - 77 kcal.
- Servings - 2
- Cooking time - 40 minutes
Ingredients:
- Potatoes - 500 g
- Butter - 50 g
- Garlic - 3 wedges
- Dill - small bunch
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Salt - 0.5 tsp or to taste
Step by step cooking of young potatoes with garlic
1. Place the potatoes in a sieve and place them under running water. Rinse and scrape off the skin. Remove the skin that will wash off, and cook the one that remains on the tubers with it. It is delicate and delicious. But if you want to completely clean it, then do it with gloves, otherwise your hands will turn yellow. Transfer the potatoes to a cooking pot.
2. Add bay leaves, allspice and salt to a saucepan. Pour potatoes with drinking water until they are completely covered and place on the stove. Bring to a boil and simmer for about half an hour.
3. Check the readiness of tubers with a puncture knife. If it runs well to the middle of the tubers, drain the water from the pan. Leave the potatoes in a saucepan and return to the fire for 1-2 minutes to evaporate the remaining water. Then add the butter.
4. Wash the dill, chop finely and add to the potatoes.
5. Peel the garlic and pass through a press or finely chop.
6. Place the lid on the pot and shake the potatoes to melt the butter and distribute the food evenly. But do this very carefully and not too quickly so that the tubers do not break.
7. Serve hot potatoes immediately after cooking. Usually it is not customary to cook it for good. But if you still have it, then keep the tubers in the refrigerator under the lid, and reheat in the microwave.
See also a video recipe on how to cook young potatoes with garlic and dill in sour cream.
