New Potatoes with Dill, Garlic and Sour Cream Recipe
It seems to me that potatoes have always been part of our lives. New potatoes in early summer, and just plain potatoes all year round.
Who would argue that for our people potatoes are food, a treat, a pastime, and a reason to head out to the countryside, spending a weekend or even a whole vacation there?
Potatoes come from South America. They say wild potatoes still grow there, and the local Indigenous peoples have been gathering them for nearly 15,000 years. It is believed that they were brought to Europe by the conquistador and priest Pedro Cieza de León during the conquest of the New World.
Today potatoes are grown almost everywhere with a suitable temperate climate. I read somewhere that they have even been grown in space. All over the world, fried potatoes are the number one side dish!
Early summer is the season of the first new potatoes. I remember how, as a child, my parents would send me off to my grandmother's village, where the most common food was boiled potatoes. Grandma cooked them in her own special way, and they were delicious. Here is a recipe for new potatoes the way my grandmother made them: with garlic, young dill and homemade sour cream.
Ingredients
2 servings
- Potatoes 0.5 kg
- Garlic 3-4 cloves
- Dill 5-6 sprigs
- Sour cream 2-3 tbsp
- Salt to taste
Step-by-step recipe
- Early potatoes are at their tastiest when they are bigger than a walnut but smaller than a chicken egg, and when the skin still comes off easily with a scraper.
- Wash and peel the potatoes. It's best to do this under cold running water so the potatoes don't darken. And be sure to cut out the pink “eyes” with the tip of a knife.
- Put the peeled potatoes in a pot and pour in enough cold water to cover them. Salt to taste. Bring to a boil and cook until completely tender.
- While the potatoes are cooking, peel the garlic and pick the dill sprigs off the stems, discarding the tough stalks. It's important that the dill is very fresh and smells of the garden, not the store.
- Finely chop the dill. Grate the garlic or crush it with a so-called garlic press. A great kitchen tool, by the way.
- As soon as the potatoes are done, drain off all the water, completely.
- Be sure to add a little fine salt. Add rich homemade sour cream, the chopped dill and the garlic.
- Cover the pot with a lid and shake it gently, very carefully, a few times. To avoid burning yourself, it's best to hold the pot with a towel.
- Put the potatoes on plates and, while they are piping hot, eat them right away!
- Exceptionally good with cabbage salad and very fresh bread!
| Yield: | 2 servings |
| Calories: | 77 |
| Prep: | 20 mins |
| Cooking: | 30 mins |
| Ready in: | 50 mins |
| Category: | Main Dishes |
| Cuisine: | Ukrainian cuisine |
| Rating: |
⭐
⭐
⭐
⭐
⭐
4.7
(4)
|