Most people love young potatoes. They begin to buy it back in June, without waiting for the harvest on their site. From potatoes you can cook a lot of simple, but very tasty and original dishes.
Pick your recipe
Most often, the potatoes are simply boiled, watered with oil and sprinkled with chopped herbs. The difference of this recipe is that the potatoes are stewed in milk, and in combination with garlic and dill, the dish acquires a very unusual and refined taste.
For cooking you will need:
- potatoes;
- salt;
- milk;
- greens of dill;
- garlic.
The amount of ingredients varies depending on what portion we will prepare.
Rinse young potatoes (tubers are not large, the size of a chicken egg), clean and cut into cubes, about 1-1.5 cm in size. Pour into the dishes (for these purposes it is better to take a thick-walled pan, cauldrons or roasting pan, it will burn in aluminum), pour milk of any fat content so that the potatoes are completely covered with liquid.
We put the pan on a slow fire, cover and simmer until the milk has evaporated exactly half. Potatoes by this time were usually almost cooked. Add salt, only slightly less than in mashed potatoes or in whole potatoes - the dish is easy to salt.
We select dill greens, rinse and remove excess water, then chop, do the pieces at our own discretion. Peel the garlic and finely chop finely, passing through the press is not recommended.
Pour dill, garlic in a bowl with potatoes and mix gently, simmer for another 5-7 minutes.
No need to strive to evaporate milk to the bottom, in a couple of hours the potato will take as much as it needs and there will be practically no excess liquid left.
We serve the finished dish to the table with a salad of fresh vegetables.