Young potatoes with herbs and garlic. Fragrant young potatoes with herbs and garlic

Potatoes are a very satisfying and tasty product, on the basis of which a great many dishes were invented. One of the simplest recipes, but no less delicious, is a whole potato sprinkled with chopped herbs, garlic, salt and poured with oil. Butter can be used butter, previously melted. But I suggest an option using vegetable oil. Such a dish can be prepared at any time of the year, because the products for this dish are always at hand. But such potatoes are especially beautiful in early summer, because the roots of a new crop appear. And it’s easier to find really fragrant greens, rather than tasteless greenhouse counterparts. Potatoes with garlic, herbs and butter are perfect for a family lunch or dinner. Cooking is simple and fast enough, which will certainly be appreciated by very busy housewives. Try it and you won't regret it!…

Ingredients

potatoes - 500 g__NEWL__
garlic - 2-3 cloves__NEWL__
vegetable oil - 50 g__NEWL__
dill - 1 bunch__NEWL__
salt to taste__NEWL__

1. Thoroughly peel the potatoes, wash under the tap and pour cool water over them.

2. Lightly salt the water in the saucepan. Put a container with peeled potatoes on medium heat and bring the vegetable to readiness.

3. When the potatoes are cooked, they must be removed from the stove, and the liquid from the pan should be drained immediately.

4. While the root crop is waiting for its fate, you should quickly peel a few cloves of garlic, finely chop them with a sharp knife.

5. Rinse dill thoroughly with water, then chop.

6. Transfer the potatoes from the pan to a serving dish. Sprinkle it with chopped garlic.

7. Sprinkle fragrant chopped dill over the garlic.

Do not even ask me why I show the recipe for what each of you cooks in your kitchen. Don't know. Maybe to remind? A? :) Suddenly, someone forgot this "bomb" thing for a long cold winter. Although .... how can you forget about young potatoes with a thin crispy skin, salty and a little spicy from garlic ?! With the aroma of herbs, the softness of butter and a small salad of fresh vegetables and herbs. Eh ... Spring, friends! Spring!

This can't even be called a recipe. We take all the ingredients and their quantity optionally, focusing on your taste. Someone will like more greens, and someone will remove the garlic. This option suits me best. And yes, do not be surprised at the "neighborhood" of rosemary and dill)) Rosemary, like celery, I add when boiling potatoes. So, during this time it becomes more fragrant, but separately the tastes are not felt.

I cook right away in the pan. The main thing here is to choose the right size so that the potatoes cover the bottom, and are not folded “two stories”. I like it this way most of all - much faster, and less dishes. In what the potatoes were boiled, in that they were fried.
If there is a choice in the store, then I always take the smallest potatoes, they are the tastiest. I don't like it when it has to be cut because of the large size. And I beg you, it does not need to be cleaned!!! It's like bread, cut off the crust and throw it away! Wash well with a brush ... and you will be happy! :)

Go! And yes .... this is the rubric #not_dessert_single. Who was waiting

Ingredients:

New potatoes

Garlic

Dill

Rosemary

Celery

Butter slice

Cooking:

1. Wash potatoes well. Place in a pan and fill with water.

2. Salt. Add a few garlic cloves (do not chop, crush with the flat side of a knife), rosemary, and celery.

3. Send to the fire. Cover with a lid and cook until done.

4. When the potatoes are ready, I usually still have some water left. It needs to be drained.

The time has come for fresh fragrant vegetables, in particular potatoes. For me, there is nothing tastier than potatoes with herbs, garlic and sour cream. This simple dish is familiar to me since childhood.

Every year, at the very beginning of summer, the whole family came to visit my grandmother in the village. On this occasion, she prepared many different delicacies. She took potatoes and herbs for this dish from her garden. I also used homemade sour cream. It turned out delicious, you will lick your fingers!

Now I'm cooking potatoes according to my grandmother's recipe. True, potatoes have to be taken from the market, and sour cream is not always homemade. But I cook this dish exclusively in my grandmother's cast iron.

To prepare this delicious and satisfying dish, I needed the following products:

1 kg new potatoes

0.5 bunch dill

1. If you do not like a lot of greens, you can use less. I like to have more dill, so I can add a whole bunch.

2. Homemade cream tastes best. I sometimes improvise: I mix store-bought sour cream with butter.

Difficulty level- the most minimal. No more difficult than regular puree.

Cooking time- about 40 minutes.

We start, as usual, with peeling potatoes. It is best to do this under running water. Wash the peeled potatoes and cut into quarters. I do not recommend cutting too finely, since young potatoes tend to boil.

Without wasting time, pour peeled and chopped potatoes with cold water and cook over medium heat until tender, adding the required amount of salt.

Finely chop the dill. Mince the garlic with a press or finely chop with a knife.

Checking potatoes. If it is cooked to readiness, drain the water from it and return the saucepan to the fire in order to evaporate the remaining liquid.
Add sour cream, cream or butter to a saucepan with potatoes. I used butter this time. Also add the prepared garlic and dill.

Young potatoes do not have a dense skin, so you need to scrape off a thin skin from it: this can be done with a knife or a clean kitchen sponge. Wash the potatoes after peeling and drain the water. Then place the potatoes in a pot of clean water and boil until soft, until tender. Young potatoes cook quickly and will be ready in 20 minutes.

Grind fragrant greens and squeeze garlic through a press. Both parsley and dill are great for potatoes. But if you prefer other greens, then take it. The choice is huge: basil, cilantro and even arugula. Potatoes are friends with many types of greens, so decide for yourself where to stop.

Add fragrant additives to boiled potatoes: herbs and dill. Greens perfectly complements the taste of young potatoes.

Pour the potatoes with fragrant unrefined oil. You can buy fried homemade butter in the market, it is very fragrant.

Mix the potatoes and put them on a dish immediately after cooking. It turned out very tasty and fragrant potatoes with herbs and garlic. If you can’t mix in a bowl, then put all the ingredients in a saucepan, add aromatic additives and oil, cover with a lid and shake the potatoes several times, they will mix well.

For young potatoes, any salad is suitable, even a regular salad of cucumbers with tomatoes. If you decide to serve meat, then any chop will complement the potato side dish. I hope that your summer menu will replenish my recipe with a photo of young potatoes with garlic and herbs. Bon Appetite!

I propose to cook delicious and fragrant boiled potatoes with butter and herbs. For the recipe, you can use both young and more mature potatoes. Delicate boiled potatoes will always be appropriate for lunch or dinner, everyone will like a hearty and nutritious dish.

Prepare all the necessary products according to the list.

The potatoes for the recipe should be about the same size, preferably medium, so they will cook at the same time. Root crops should be used even to make the dish look more appetizing. Peel potatoes and rinse in water.

Put the potatoes in a saucepan and cover with cold water so that the liquid completely covers it. Put to boil on fire.

After boiling water, add salt to taste, reduce the fire and cook the potatoes until tender. After about 20-25 minutes, the potatoes will become soft, check for readiness by piercing with a fork or knife. Drain hot water.