This recipe for fried young potatoes is a culinary masterpiece that brings the enticing aroma of fresh herbs and garlic to your table. A dish so irresistible that it captivates the entire family, leaving no room for indifference.
- Small young potatoes;
- Bunch of green onions;
- Bunch of dill;
- 4-5 cloves of garlic;
- Vegetable oil for frying potatoes;
- Salt and pepper to taste.
- Place a deep skillet on the stove, set the heat to medium, and pour in vegetable oil. Sunflower oil is recommended, but you can use any other oil of your choice. Be generous with the oil; it should be more than half a cup.
- Crush the garlic cloves with a knife and add them to the well-heated oil for a delightful aroma.
- While the garlic infuses its flavor into the oil, prepare the young potatoes. Rinse them thoroughly; no need to peel. If the potatoes vary in size, place the very small ones whole in a bowl, and cut the larger ones into 2-3 pieces. Ideally, the potatoes should be roughly the same size for even frying.
- Once the garlic is well browned, remove it from the skillet.
- Place the young potatoes into the garlic-infused oil. Do not cover, allowing a golden crust to form.
- Rinse and finely chop the green onions and dill, shaking off excess moisture.
- When the potatoes start to brown on the bottom, give them a gentle stir. There’s no need to stir frequently; the goal is to ensure well-browned potatoes end up on top.
- Check for doneness with a toothpick (on the largest piece). If needed, cover with a lid for 2-3 minutes to finish cooking.
- Once all the potatoes are soft, season with salt to taste, mix gently, and remove from heat.
- Transfer the potatoes to a deep serving dish using a slotted spoon to avoid excess oil.
- Sprinkle with chopped herbs and serve.
This fried young potato dish pairs wonderfully with a fresh vegetable salad or lightly pickled cucumbers. Enjoy the burst of flavors and the hearty warmth it brings to your table!