Recipe: Boiled potatoes with garlic, dill and butter. Calorie, chemical composition and nutritional value.

Boiled potatoes with butter and green sprinkling of leeks and dill are an elementary option for preparing an excellent and beloved dish based on our “second bread”.

Walking past a bowl of steaming freshly cooked pieces or “barrels” in the kitchen, even when you’re full, you’ll still put a spoon or fork into the plate. It’s difficult to say whether it’s a genetic attachment or a longing for childhood, when my grandmother spoiled her beloved relatives with a “country-style” dinner, or just a love for the taste of potatoes. But over the years, dishes made from it rarely bother anyone.

Some two and a half centuries ago, potatoes were not only not favored in our area, but were even tasted in only a few houses of aristocrats. Some innovators, who secretly became acquainted with the bushes and fruits of the new vegetation, even received severe poisoning after trying potatoes. Because they didn’t know that you couldn’t eat its berries and tubers, which have a grassy tint.

Potatoes turn green from sunlight, so when peeling them you need to be careful and not use lime-colored or slightly lighter ones. This “frog” has a bitter taste. In addition, because of it, you can end up in a hospital bed due to the poison corned beef contained in such a root vegetable.

Boiled potatoes - how to cook 15 varieties

1. Boiled potatoes - classic recipe
2. Country-style boiled potatoes
3. Barsky boiled potatoes with mushroom slices
4. "Milk" boiled potatoes
5. Pink mashed boiled potatoes for the children's table
6. Soft, tasty nuts quickly made from boiled potatoes
7. “Poppy” boiled potatoes
8. Spicy boiled potatoes with fried lard, onions and bread powder
9. Boiled potatoes with tomatoes, zucchini and mushrooms just like in a restaurant
10. Boiled potato crickets
11. Dietary boiled potatoes in a milk-cheese coating
12. Boiled potatoes “from the bathhouse”
13. Variegated boiled potatoes under an onion and carrot coat
14. Snack bar boiled potatoes with herring under an onion veil
15. Boiled potatoes in a spicy Idaho coating

How to cook new potatoes with dill

For three medium servings, it is enough to take 600 g of new potatoes, preferably not large ones. Firstly, small young potatoes will cook faster, and secondly, they won’t have to be cut, meaning the aesthetics of the dish will be preserved. Using a clean scouring pad or vegetable brush, wash the new potatoes in plenty of water.

Place the new potatoes in a saucepan and fill them with water. It should completely cover the potatoes, even with a margin. Add a bay leaf to the water for flavor and a couple of sprigs of dill. Salt the water (a small heaping teaspoon of salt will be enough). Place the pan with the potatoes on the fire and cook for 30 minutes over low heat under a loosely closed lid.

After 30 minutes from the moment the water boils in the pan, we check the new potatoes for readiness by piercing them with a knife or fork. Ready young potatoes will easily succumb to the pressure of a knife. Remove the potatoes from the water and place them in a bowl.

Next, we act very quickly until the young potatoes have cooled down. Finely chop a few sprigs of fresh dill and add to the bowl with the potatoes. Also add a piece of butter.

Quickly stir the potatoes with dill and butter.

We serve the new potatoes with dill and butter to the table while still hot, accompanying the dish with some salad of fresh vegetables and meat. Bon appetit!

step by step recipe with photos

The beginning of real summer is always marked by the appearance of new crop potatoes. Its incomparable taste, appetizing round shape and the thinnest skin that remains after scraping and which is so delightful to bite through attract absolutely everyone. Boiled one-on-one miniature potatoes, even as a separate dish, are incredibly popular.

Small, pale pink nodules, covered, as if in curls, with burrs of a delicate peel, will be much easier to clean. It is useful to soak them briefly in cold water first.

Boiled potatoes - classic recipe

By classic we mean the minimal inclusion of additional components, and in this recipe for preparing tubers you only need water, a pinch of salt and something to flavor the finished dish.

Ingredients:

• 10 tubers.
• 2-3 sprigs of parsley, dill, green onions.
• 50 g ghee or 3 tbsp. spoons of vegetable.
• Salt.

Preparation:

While the water is boiling, the tubers are cleaned. If these are new potatoes, then use a “brush” to wash dishes.

Before adding to boiling water, the vegetables are quartered. After waiting for repeated bubbles, salt the “broth”. While the product is cooking, finely chop the greens.

Check the readiness of the potatoes with a fork.

The dish is flavored with oil and herbs. After closing the container, shake it vigorously a couple of times.

Do not salt the water with potatoes before boiling. Otherwise it will turn out less tasty.

How to cook “Boiled potatoes with garlic”

The first thing, of course, we need to boil the potatoes. Therefore, fill it with water, salt it and send it to the fire.

While the potatoes are boiling, we finely chop the garlic and fresh dill.

When the potatoes are cooked, drain the water and immediately add the oil, garlic and dill into the pan. Close the lid and mix with rotational movements. Leave for 5 minutes so that the potatoes absorb the aroma of garlic and herbs. Now you can start tasting. And with a salad of fresh vegetables it turns out even tastier.

Country-style boiled potatoes

The dish is especially tasty when using homemade curdled milk. But regular kefir and sour cream will also work – the fattier the better.

Ingredients:

• 10 potatoes.
• 100-150 ml of fermented milk product.
• A bunch of greenery.
• Salt.

Preparation:

Clean potatoes are cut into 2-4 parts. The water is heated until boiling, and “seasoned” with pieces of tubers. After waiting for repeated bubbles, add salt.

After making sure the pieces are ready, drain the water. While the contents of the pan with the lid removed are cooling, grind all the aromatic herbs and sprinkle the dish with it. Pour sour cream, kefir or yogurt over the mixture.

In hot weather, the fermented milk component is added immediately before serving the potatoes.

How and how long to cook potatoes in the microwave?

If you use a microwave to prepare new potatoes, then, firstly, you will significantly reduce the cooking time for new potatoes, and, secondly, you will get juicy and crumbly potatoes as a result.

To boil young potatoes in their jackets:

• Wash the potatoes thoroughly to remove any dirt under the tap.
• Using the tip of a thin knife, a toothpick or a sharpened match, make a couple of holes in each potato
• Place some water in the bottom of the cup and add potatoes
• Place the container in the microwave. Potatoes cook for about 10 minutes at maximum power

Boiled potatoes can be served as a side dish, used for salads or okroshka, or as an independent dish.

How to cook new potatoes in the microwave

You can also microwave peeled potatoes, cut into pieces.

• Cut the washed and peeled young potatoes into large pieces. Cut large potatoes into 4 parts, and small ones - in half
• Pour hot, pre-salted water (about 8 tbsp) into a container, place the potatoes
• Cover with a lid (a glass lid with a hole for steam to escape works best)
• Cook for 6-9 minutes at maximum power, turn the potatoes over, then cook for the same amount of time

Serve boiled potatoes with butter and chopped herbs

New potato pieces in the microwave

I suggest you familiarize yourself with another method of cooking potatoes. It is unique in that it does not require the use of extra utensils.

• Rinse the potatoes under running water. You can peel and cut the tubers, or you can leave them in the peel - it all depends on what kind of dish you want to get in the end
• Place the potatoes in a plastic bag, add a little salt and vegetable oil (you can replace them with slices of bacon - the potatoes will acquire an interesting taste and will be juicier)
• Tie a bag and make several small holes in it
• Place the bag of potatoes for 6-9 minutes at maximum power

How to cook new potatoes in a bag

Barsky boiled potatoes with mushroom slices

The most delicious aroma of the dish is given by porcini mushrooms or young puffballs, but if they are not available, champignons, even store-bought ones, will also work.

Ingredients:

• 10 potatoes.
• 12-16 pcs. mushrooms
• 3 tbsp. l. butter.
• Salt, pepper, parsley.

Preparation:

Mushrooms cut into slices are fried in oil for no more than half an hour. Peeled potatoes are boiled until almost done and removed from the water. Before serving, it is mixed with mushrooms and crushed with chopped herbs.

Method for preparing potatoes with dill

1 Peel the potatoes.
If they are old potatoes, cut them into pieces; if they are small, young potatoes, you can boil them whole. 2 Pour cold purified water over the potatoes and place over high heat. When the water boils, turn down the heat and cook until tender. This usually takes 15-25 minutes. If foam forms, remove.

3 5 minutes before the end of cooking, throw in the bay leaf. Don't forget to take it out when the potatoes are ready.

How to check readiness? With a knife: it should go in easily.

4 Drain the water as soon as you remove the potatoes from the heat. There, in the pan, chop the dill and add oil and salt. Start shaking the pan towards you to mix all the ingredients. If the pot is too small for the amount of potatoes you boiled, shake and cover with a lid.

5 For the sauce, mix chopped garlic with cold (from the refrigerator) kefir.

6 Potatoes with dill can be served as a side dish for meat dishes. But it is good and satisfying on its own.

7 This dish is very suitable for a salad of green vegetables - cucumber, cabbage, spinach, green bell pepper, doused with balsamic vinegar and vegetable oil.

8 When to salt depends on the variety. If it is a crumbly variety, it is recommended to add salt at the beginning of cooking.

9 Another nuance is connected with the bay leaf: don’t overcook it! Without it, the aroma is missing, but if you overdo it, you will get a bitter aftertaste.

The arrival of spring is associated with something joyful, good and tasty. After all, with the onset of the long-awaited warmth, the first seasonal vegetables appear, which have the most delicate structure, breathtaking aroma and appetizing appearance. Young potatoes with dill are one of the most favorite dishes that you can enjoy with the onset of the first sunny days. Its delicate taste and maddening smell are eagerly awaited in every home. Young potatoes are good as a side dish for any meat or fish dishes. It is equally tasty in combination with chicken legs, cutlets, fried fish or lightly salted herring. If you are on a diet, then the best addition to spring food will be a salad of young vegetables or various pickles. A step-by-step recipe for preparing tender potatoes with dill will help even a novice housewife create a delicious side dish.

Ingredients

• Butter – 20-25 g;
• Medium size young potatoes – 5 pcs.;
• Fresh dill – 2-3 sprigs;
• Cold water – 2 tbsp.;
• Salt - to taste.

"Milk" boiled potatoes

The finished dish has a rich, creamy amber.

Ingredients:

• 10 medium potatoes.
• 2 cups cream (milk possible).
• 40 g butter.

Preparation:

Peeled potatoes are quartered, filled with milk and boiled. After waiting for the potatoes to be ready, take out ¼ of them and mash them into puree, diluting them with broth. The sauce is immediately added to the main dish.

Pink mashed boiled potatoes for the children's table

A tasty and healthy dish that will delight even your children.

Ingredients:

• 5-6 potatoes.
• 2 medium carrots.
• 100 ml of boiled milk.
• 30 g butter.
• Salt.

Preparation:

The peeled potatoes are boiled. Carrots cut into circles are simmered until tender in water with the addition of half a portion of butter and milk. Both masses of vegetables are crushed and, seasoned with a milk-butter mixture, whipped.

Soft, tasty nuts quickly made from boiled potatoes

Every housewife knows how to diversify a potato dish; delicious potato nuts will delight any member of the household.

Ingredients:

• A dozen potatoes.
• 6-7 tbsp. l. oil (sunflower, olive) for frying.
• 50 g butter.
• Greenery.
• Favorite seasonings.

Preparation:

Peeled potatoes are shaped into balls of the same size. After immersing in cold water, the workpieces are welded until the water boils. The liquid is immediately drained, the balls are dried with a paper towel, then fried until golden brown.

Preparation

Preparing a delicious spring dish should begin by peeling potato tubers. To do this, just scrape them with a knife. In this case, the potatoes will turn out smooth, even and beautiful. Rinse the peeled tubers under cold running water.

Place the prepared root vegetables in a small saucepan and cover with the indicated amount of cold water. You may need a little more liquid. Its quantity depends on the shape and volume of your saucepan. Pour water until it completely covers the potatoes.

Add salt. Its quantity depends on your taste.

Place the saucepan with vegetables over medium heat. Cook until the boiled potatoes are soft. This can be easily checked with a knife: pierce the largest root vegetable with the tip. If the device goes in easily, it means the potatoes are ready. The tubers should not be overcooked; they may fall apart. Cooking time directly depends on the type of potato. On average, this process takes about half an hour.

Drain the cooked potatoes. This can be done in several ways. The first option involves draining the root vegetables in a colander. The second method is simpler: open the lid slightly and use a kitchen towel to grasp the handles of the saucepan. Drain the boiling water through the resulting gap. To prevent the lid from falling, hold it with your thumbs.

Rinse the dill and remove the stems. Finely chop the remaining greens. Add dill to the pot with the potatoes.

Also place a piece of butter in a common container.

Cover the saucepan with potatoes with a lid. Shake its contents vigorously. The lid must be held with your thumbs, otherwise it will fall. To keep the tubers intact, shake the contents of the saucepan in a circular motion. When you open the lid, you will find that the dill and oil are evenly distributed throughout the potatoes.

Place the boiled potatoes with dill on a large dish or immediately distribute into portioned plates and serve. The food has the best taste when served hot.

If you haven't eaten all the potatoes, place them in the refrigerator for storage. When it's time for your next meal, add the root vegetables to a hot pan with melted butter. Fry the tubers until golden brown and serve immediately. Bon appetit!

Spring gives us the opportunity to enjoy the flavors of dishes made from young vegetables. Most often, we look forward to the moment when new potatoes appear on store shelves. Deliciously cooked new potatoes, and even with aromatic dill and plenty of butter - this is a real spring weekend lunch! And you shouldn’t delay preparing young potatoes, otherwise you risk missing this short moment when there is no need to peel the potatoes yet due to the practically absence of skin on them.

Young potatoes with dill and butter are not prepared for future use; this should be taken into account before starting cooking. Only fresh, hot, with plenty of dill and oil, only such young potatoes should be present on your table. Fortunately, cooking a new batch of new potatoes is not difficult and does not take much time.

As for the question of whether or not to peel young potatoes, there is no clear answer. I believe that new potatoes do not need to be peeled, unless for some special recipe. It is delicious both with and without the peel.

“Poppy” boiled potatoes

A forgotten recipe for a dish with an interesting aftertaste due to roasted poppy seeds.

Ingredients:

• Three large potatoes and a teaspoon of poppy seeds for each person.
• 50 g butter - optional.

Preparation:

The peeled tubers are boiled whole. While they are cooking, the poppy seeds are ground in a coffee grinder. Add the powder to the main already crushed component, transfer the mass into a greased frying pan and put it in the oven for 20 minutes at a temperature of 100-120 degrees.

The poppy seeds are taken fresh - standing in an open container acquires a bitter aftertaste, which will be strongly felt in the entire dish.

Spicy boiled potatoes with fried lard, onions and bread powder

Fried lard and onions will help diversify the taste of potatoes.

Ingredients:

• 10 large potatoes.
• 100 g raw fresh or salted lard.
• 1 large onion.
• Crumbs of 2 slices of toasted white bread (not rolls).

Preparation:

Potatoes are boiled in their jackets, peeled, and cut into thicker rings. The lard is crushed, heated in a frying pan, and some of the fat is drained to fry the boiled potatoes. Fry chopped onions in the remaining fat with cracklings until caramelized. The sauce is added to the potatoes. Before serving, flavor the dish with bread crumbs.

How to cook new potatoes with dill in a saucepan and for how long?

• Peel the potatoes
• Cut large potatoes in quarters, small ones in half. If you wish, you can boil the potatoes whole, but it will take longer to cook.
• Cook the potatoes over low heat, about 10-20 minutes for medium-sized potatoes
• Salt the potatoes at the beginning of cooking - salt helps thicken the tuber
• You can check for doneness with a toothpick. Do not use a fork or knife to check - new potatoes are very tender and the pieces may fall apart
• Drain the water
• Add butter and chopped dill to the pan and keep covered
• After 3-5 minutes, stir the potatoes
• Let stand covered for 10 minutes.

To enhance the flavor, add garlic.

This side dish is perfect for any dish, be it meat or fish.

Important: Ready potatoes can be stored for no more than a day. After 24 hours, the taste deteriorates, moreover, the product can become hazardous to health.

New potatoes with butter and herbs

Boiled potatoes with tomatoes, zucchini and mushrooms just like in a restaurant

The set of products is simple and affordable, and the end result is suitable for serving on a holiday table.

Ingredients:

• 10 potatoes.
• The same amount of champignons or porcini mushrooms.
• 3 pcs. medium tomatoes and zucchini.
• 100 ml sour cream.
• 50 g sandwich butter.
• Greenery
• Spices.

Preparation:

Pure mushrooms are minced, fried in sandwich butter, and then stewed in half a portion of sour cream until the broth evaporates. Zucchini is prepared in the same manner - only before frying, they are cut into circles and breaded in flour. Peeled tomato slices are fried in oil. Peeled potatoes are boiled, then the water is drained. Pieces of tubers are poured into the center of the dish, vegetables sprinkled with herbs are placed next to them.

Boiled potato crickets

The dish is used in dietary cuisine, but it is perfect for any holiday table.

Ingredients:

• 500 g potatoes,
• 30 g flour,
• 2 chicken eggs,
• 100 g sandwich butter.
• 60 g breadcrumbs.
• Salt.

Preparation:

Boiled potatoes in pieces are mashed into puree, seasoned with egg and flour. Balls the size of a walnut are made from the mixture. Each one is rolled in flour, then bathed in a second egg beaten until foamy, dipped in breadcrumbs and fried in oil.

Dietary boiled potatoes in a milk-cheese coating

You can go on a diet without suffering if you periodically prepare yourself such a dish.

Ingredients:

• 300 g tubers.
• Milk sauce 150 ml.
• 20 g of good cheese.
• 20 g butter.
• For the sauce:
• 1 tbsp. l. flour,
• 50 g cream or water.
• 120 ml milk.
• 20 g sandwich butter.

Preparation:

The sauce is prepared by pouring diluted water or cream of flour into boiling milk. After waiting for the liquid to boil, it is filtered and seasoned with oil.

Boil the potato slices until tender, drain the broth. The strained mass is laid out in a greased frying pan, poured with sauce, and everything is covered with cheese crumbs. Bake in the oven until the top layer is lightly browned.

Boiled potatoes “from the bathhouse”

If you want to preserve more vitamins in vegetables, steaming will help.

Ingredients:

• 400 g potatoes.
• A couple of spoons of ghee.
• Greens of choice.
• Salt.

Preparation:

Peeled and washed potatoes are quartered, placed in a colander and placed in a pan of water. At the same time, make sure that the liquid does not touch the fruit. 20-30 minutes after boiling, the tuber pieces are ready. They are transferred to a separate heated container, seasoned with salt, oil and herb sprinkling.

Boiled potatoes with dill

Hello!

In the next article of the section “Tasty and healthy. Recipes” I want to tell you how you can quickly cook delicious potatoes without much hassle.

We will talk about cooking boiled potatoes with dill.

Ingredients

This dish is very simple and does not require any large financial costs. Many of us often have all the ingredients stored at home. It will take about 40-50 minutes to prepare.

To prepare the dish we will need:

• Potato
• Butter
• Dill
• Salt

I will not dwell on the choice and variety of potatoes. I’ll just say one thing: I buy the most ordinary potatoes at the Magnit at Home store and, whenever possible, I try to take white potatoes. I just like her better.

But keep in mind that if the potatoes are bad, then no recipes or efforts will help. It won't taste good.

Therefore, if my Magnit at Home store has bad potatoes (and this happens), then I go to another store or market until I find a suitable option.

A suitable option, in my understanding, is a fairly smooth and hard potato without significant visible damage or sores. I also make sure that the potatoes are not limp and clumsy, and also make sure that there are no wireworms or rottenness, otherwise you will have problems peeling such potatoes.

In addition, all this speaks of long and improper storage. It definitely won’t suit you for cooking and you won’t get a tasty dish from it.

Cooking process

So, the potatoes were selected and washed, the oil and dill were also prepared.

Next we start peeling the potatoes.

After cleaning, each tuber must be cut into smaller pieces or cubes, 3-4 centimeters in size.

In this case, the potatoes cook faster and better (about 15 minutes after boiling), and also mix well with butter and dill.

After the potatoes are prepared, put them on the stove and start cooking. After boiling, add salt to taste.

For a one and a half liter pan, I take 1 level tablespoon of salt. This is approximately 25 grams of salt. And be sure to leave it to simmer over low heat. It’s better to let it cook longer, but it won’t get soggy and, if possible, it will retain its shape as much as possible. Also, do not forget to skim off any foam that forms.

While the potatoes are cooking, start preparing the dill. As you can see from the photo above, I use the simplest dill. Again, purchased at the Magnit at Home store.

In the summer, at the height of the dacha season, I take dill grown in my mother’s own garden. And since at the time of writing this article it was October, I no longer have my own fresh dill. Therefore, I am content with what I have. The main thing is that it is fresh and aromatic.

So, wash the dill and separate the fringe from the stems. I think it is clear why this should be done.

The stems of dill are quite thick. Selecting, let alone eating, dill stems will be unsightly and unpleasant.

When the fringe of dill is cleared of stems, finely chop it and place the resulting mass in a prepared plate or any other container.

In the photo above, I photographed the dill and potatoes together. And usually, I start preparing the dill, as I said, immediately after I put the potatoes on the stove to cook, so as not to waste time.

Next, wait for the potatoes to cook.

I check the readiness of potatoes in the most usual way. I pierce it with a knife, and if in doubt, I can taste a small piece.

When the potatoes are ready, drain the water and add butter.

I use 72.5% fat, locally sourced, time-tested butter. In this case, it is Tolyatti Milk butter.

For a one and a half liter pan, I take about 25 grams of butter and also cut it into several smaller pieces and try to spread it evenly on top of the potatoes.

Then I cover with a lid and wait until all the butter has melted.

See for yourself here. Some may not use butter at all, while others, on the contrary, may use less or more.

Do it at your own discretion and taste.

After the butter has melted and spread over the potatoes into the pan, I add half of the prepared dill.

I close the pan with a tight lid and begin to shake and make circular movements in different directions, mixing the contents of the pan.

But be careful and careful. You should hold the lid tightly and also the pan tightly. Otherwise, something may fly out of your hands and the dish will be ruined.

After several of these manipulations, I add the rest of the dill to the pan and make similar movements to finally mix the potatoes with dill.

Now the boiled potatoes with dill are ready.

Fast and tasty. It’s especially appetizing if you add pickled cucumbers, tomatoes or herring, and even a hundred strong drinks.

But keep it in moderation!

Check it out for yourself.

OK it's all over Now! Bon appetit and share your recipes.

Variegated boiled potatoes under an onion and carrot coat

The best dish for fasting days and fasting.

Ingredients:

• 500-600 g potatoes,
• 2 huge onions.
• 2 medium carrots.
• 125 ml sunflower oil.
• Salt.
• Seasonings.

Preparation:

Unpeeled potatoes are boiled. The carrots are coarsely grated and simmered in a frying pan, then chopped onions are added to it and simmered all together over low heat. The potatoes are peeled, quartered and added to the onion-carrot mixture. Season with salt and spices and fry the potatoes a little, being sure to turn the pieces over during the process.

Snack bar boiled potatoes with herring under an onion veil

Even a gourmet will not refuse such a combination of products, so you can treat both invited friends and unexpected guests with this dish - you will still be known as a hospitable host.

Ingredients:

• 500 g tubers.
• A bunch of green onions.
• 1 head of onion.
• 1 salted herring.
• 50 g butter.
• 2 tbsp. l. homemade sunflower oil.
• 1 tsp. vinegar.
• Salt.

Preparation:

Cleaned herring is cut into portions, poured with vegetable oil, vinegar and sprinkled with onion rings. Peeled potatoes are divided into quarters, boiled until tender, flavored with butter and green onions.

How to cook new potatoes: step-by-step recipe

The most troublesome part of preparing this dish is peeling the potato tubers.

How to peel new potatoes

• Scrape each one with a knife and then rinse under cold running water to keep the surface smooth and clean.

Advice:

You can use gloves to peel vegetables. This will save your hands (new potatoes stain your hands brown) and speed up the cleaning process.

• Place the potatoes in a saucepan of suitable size and fill with clean cold water to cover the tubers.

How to cook new potatoes

• Place over high heat and bring to a boil.
• When the water in the pan begins to boil, reduce the heat and add salt.

The amount of salt is determined by taste. But don't put too little salt, otherwise the dish will be bland.

From experience:

If you add salt at the beginning of cooking, the potatoes will be dense. if at the end of cooking, then crumbly

• Cook until tender - this will take approximately 20 minutes from boiling (maximum 30 minutes, time depends on the type of potato).

Make sure that the tubers do not overcook.

• To check for doneness, pierce the largest tuber. If the blade enters easily, without force, then it’s ready.

• Drain all the water from the pan (careful - it's hot!).

Add dill and oil

• Add chopped dill, which will give the dish a bright taste and a wonderful spring aroma.

• Immediately add the butter.

It must be of good quality, always fresh, and smell delicious of cream.

• Cover the pan with a lid.
• Wait a minute for the butter to melt.
• And then shake vigorously a couple of times so that all the additives (dill and oil) are distributed evenly.

Advice:

Add chopped small dill leaves to the finished potatoes, and the stems can be thrown into the pan while preparing the dish.

This is how beautiful it turns out - each potato is covered with a thin layer of aromatic butter and sprinkled with dill.

Quickly set the table.

From the specified amount of ingredients the yield is 4 small servings. Bon appetit!

Boiled potatoes in a spicy Idaho coating

Suitable as an appetizer for beer or a side dish for meat and fish.

Ingredients:

• Potato.
• 3 tbsp. l. olive oil.
• Salt.
• Fragrant herbs.

Preparation:

Each washed tuber is divided into equal 8 parts and boiled in salted boiling water for a couple of minutes. After draining the water, the slices are dried and rolled in a mixture of spices and butter. Having placed the peel side down, the pieces are simmered in the oven for 30 minutes at a temperature of 120 degrees.

How to cook delicious new potatoes with dill

In June, the first seasonal vegetables and herbs appear from the home garden. So, it's time to cook new potatoes with dill. The recipe is simple: boil the tubers in salted water, and then season with butter and dill. But how delicious!

Probably everyone loves these potatoes. Can be served as a side dish for meat or chicken, cutlets or chops. It goes well with fresh cabbage salad and lightly salted cucumbers. And how good it is with herring and a glass of strong drink! You don’t even need to tell me, everyone knows it!

Cooking time: 30 minutes

Yield: 4 servings

Ingredients:

young potatoes – 1 kg

• water – approximately 1.5 l

salt - to taste

• butter – 30 g
• fresh dill - 1/3 bunch.