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

Potatoes are very satisfying and tasty product, on the basis of which a great variety of dishes were invented. One of the most simple recipes, but no less delicious, is a whole potato, sprinkled with chopped herbs, garlic, salt and oil. You can use 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, and not tasteless greenhouse counterparts. Potatoes with garlic, herbs and oil are great for family dinner or dinner. Cooking is simple and fast enough that very busy housewives will certainly appreciate. 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 them under the tap and fill them with cool water.

2. Lightly salt the water in a saucepan. Place the container with peeled potatoes over 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 immediately drained.

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 the dill thoroughly with water and then grind it.

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

7. Sprinkle aromatic chopped dill on top of the garlic.


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

This is not a recipe either. We take all the ingredients and their quantity as an option, focusing on our 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 cooking potatoes. So, during this time, it becomes more aromatic, but individually, the tastes are not felt.

I cook immediately in a frying pan. The main thing here is to choose the right size so that the potatoes cover the bottom and not be folded "into two floors." I like this the best - much faster, and the dishes are minimal. In what the potatoes were boiled, in that they fried.
If there is a choice in the store, then I always take the smallest potatoes, they are the tastiest. I do not like it when, due to its large size, it has to be cut. And I beg you, it doesn't need to be cleaned !!! It's like bread, cut off the crust and discard! Wash well with a brush ... and you will be happy! :)


Go! And yes .... this is the # not_dessert_one heading. Who waited)

Ingredients:


  • New potatoes

  • Garlic

  • Dill

  • Rosemary


  • Celery

  • Slice of butter

Preparation:

1. Wash the potatoes well. Place in a frying pan and cover with water.

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

3. Send to fire. Cover and cook until tender.

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

In general, potatoes with garlic and greens are a fairly simple dish, which almost everyone can repeat. And in order not to waste time, pour one and a half liters of water in a two and a half… three-liter saucepan, put two teaspoons of salt and, covered with a lid, put it on the fire. In the meantime, while the water boils, a kilogram (maybe a little less, in fact it doesn't matter) of potatoes, peel them off. It is necessary to take just young potatoes so that the top layer is washed off with a thick sponge, and not cut off with a knife or other kitchen utensils. Otherwise, put half the amount of salt in the water for cooking potatoes.

And while the water is boiling, wash off a good bunch of greens (I took the parsley, although this is just a matter of taste). Leave the water to drain from it, this is important. We do not want our potatoes with garlic and herbs to simply "float".

Meanwhile, the water for boiling potatoes began to boil. Put the tubers in it (whole, you don't need to cut them, so choose about the same size and small ones to cook faster). When the water boils again, turn the heat to a minimum and simmer for 12 ... 15 minutes.
Not coarsely, but not finely chop the greens.

A large head of garlic

need to be cleaned. And it is better to chop not with a knife, but with a garlic press. So the cloves of garlic will let the juice (it is especially desirable), and it will just be smaller.

In addition, you will need 50 ... 70 grams of butter. But in advance, so that it becomes soft (as in baking), you do not need to get it out of the refrigerator. It will melt on hot potato tubers anyway.

And then it's even easier: we drain the water from the boiled potatoes, add garlic, herbs and butter and mix everything well. We leave for five minutes so that the ingredients exchange flavors, and the potatoes simply cool down a little.
That's all the wisdom, our young potatoes with garlic and herbs are ready. AND delicious side dish which can successfully become an independent dish, we got it without any problems. In just 25 minutes.

Enjoy your meal.

It's time for fresh fragrant vegetables, in particular potatoes. For me, there is nothing tastier than potatoes with herbs, garlic and sour cream. This unpretentious dish has been familiar to me since childhood.

Every year, at the very beginning of summer, our whole family visited my grandmother in the village. For 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 cook potatoes for grandma'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 iron pot.

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


1. If you don't like a lot of greenery, you can use less. I like to have more dill, so I can add a whole bunch.

2. It tastes best with homemade cream. I sometimes improvise: I mix shop sour cream with butter.

Difficulty level- the most minimal. No harder than regular puree.

Cooking time- about 40 minutes.

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

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

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

Checking the potatoes. If it is cooked until cooked, drain the water from it and return the saucepan to the fire so that the remaining liquid evaporates.
Add sour cream, cream or butter to a saucepan with potatoes. This time I used butter. 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: do this with a knife or a clean kitchen sponge. Wash the potatoes after peeling and drain the water. Then place the potatoes in a saucepan with clean water and cook until soft, until tender. Young potatoes are cooked quickly and will be ready in 20 minutes.


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


TO boiled potatoes add aromatic additives: herbs and dill. Greens perfectly complements the taste of young potatoes.


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


Stir 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 cannot 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, it will mix well.


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