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Fried young potatoes: a summer recipe for a flavorful side dish. Young potatoes with dill Young fried potatoes with garlic and dill

My family really likes the young potatoes with dill and garlic, which I cook in a pan. I offer a recipe with a photo to you.

There are several subtleties for preparing this recipe. Select small potatoes of the same size approximately Walnut... Do not cut slightly large potatoes in half, the dish will not work. You need to salt at the very end. For frying, use two types of vegetable oil - regular and garlic, this will add spice to the dish.

You will need:

young potatoes - 0.5 - 0.7 kg,
vegetable oil - 1.5 - 2 tablespoons,
garlic oil - 1.5 tablespoons,
dill - 1 bunch,
garlic - 2-3 cloves,
salt, including for cleaning.

How to cook young potatoes in a pan

To peel young potatoes, you can put it in a tight bag and cover it with coarse salt. Rub a little - the delicate skin will easily peel off.

Rinse the potatoes and dry them with a towel. The vegetables must be dry.

Heat vegetable oil and garlic in a saucepan. Put potatoes in hot oil. Fry over medium heat.

After 5 minutes, shake the saucepan with potatoes, the crust is browned.

Continue frying over medium heat for another 10 to 15 minutes, turning the potatoes all the time. Extinguish heat and cover. Simmer until soft.

Salt the potatoes.

Cut the garlic into small slices.

Chop the dill

Place the garlic over the vegetables. Continue to simmer for 3 minutes.

Pour in the dill, cover with a lid and turn off after a minute. Leave the potatoes under the lid for another 3 minutes.

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Continuing the mouth-watering theme of recipes with young potatoes, tochka.net will tell you how tasty and simple fried young potatoes with garlic, dill and rosemary are prepared.

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This recipe with a photo will tell and show how quickly and easily, at first glance, not attractive, small, turns into an amazingly tasty and aromatic dish.

Ingredients:

Potatoes - 600 gr;

Garlic - 1 medium head;

Vegetable oil - 80 ml;

Dill - 1 bunch;

Salt to taste.

At the beginning of the recipe, I want to give some small recommendations. Choose small potatoes for frying. The tubers should be slightly larger than large cherries in size. The amount of potatoes should be enough to distribute them in one layer on your skillet when frying.

We put the selected tubers in a deep bowl, fill them with water and wash them from contamination. We change the water several times.

Since small young potatoes have a very delicate peel, they can be fried without peeling, but if you still want to peel, I recommend doing it quickly. I'll tell you how I do it. Well-washed potatoes should be sprinkled with coarse salt and rubbed vigorously with your hands.

Thus, the skin, which did not fit tightly to the tubers, was peeled off. The same quick cleaning can be done in a plastic bag.

To wash off the salt and peeled skin, again, rinse the potatoes with water, and blot the excess water with a paper towel.

How to deliciously cook small young potatoes in a pan

Pour vegetable oil into a well-heated frying pan and pour the dried potatoes in an even layer.

Fry for five minutes over high heat, stirring occasionally with a spatula.

Then, reduce the heat to a minimum, cover the pan with a lid and fry for another fifteen minutes, stirring occasionally.

While the potatoes are being fried, we need to prepare the garlic and dill.

Have young garlic remove the peel with a knife, cut the peeled cloves into thin strips.

The delicate greens of dill, separated from the twigs, must be washed and finely chopped with a knife.

When the potatoes are ready (you can check by piercing the tuber with a toothpick), pour the garlic into the pan, turn off the heat and cover the pan with a lid for three minutes, so that the garlic, under the influence of temperature, would give the potato its gorgeous piquant aroma.

After that, using a slotted spoon, transfer the finished small potatoes together with garlic into a deep bowl, sprinkle with dill and mix.

We will serve fried, tasty and aromatic young potatoes with garlic and dill on portioned plates, each eater separately.

Many people cook, but just frying young potatoes is very tasty. There are two ways to cook young potatoes in a pan. First, without peeling the skin, put the small tubers in hot oil and fry until golden brown, stirring constantly so that the potatoes are evenly fried on all sides and have time to soften inside. The second method is useful when the tubers are not quite small, about the size of a walnut or slightly larger. It is not necessary to peel off a thin young skin from them, but fried potatoes without a peel turn out to be softer and better absorb the aroma of garlic. To speed up the frying process, you can boil the potatoes until half cooked and then put them in a skillet with butter. So that the potatoes have golden crust, add some turmeric and paprika to the hot oil - the spices will make the oil bright, and the potatoes will turn out much more appetizing. For more information on how to cook young potatoes with dill and garlic in a pan, see the recipe with the photo below.

Ingredients:
- young potatoes of medium size - 12-15 pcs;
- garlic - 2-3 teeth;
- dill - 0.5 bunch;
- salt - to taste;
- vegetable oil - 3-4 tbsp. l;
- paprika - 1 \ 3 tsp;
- turmeric - 1/3 tsp.

Recipe with photo step by step:

Peel the potatoes, remove the thin skin with a coarse sponge or scrape off with a knife. Rinse off the remnants of the peel.

Boil potatoes before frying or not - it's up to you. If you boil it, it will be faster and easier to fry, if you fry it raw, then you will spend more time, but the potatoes will taste exactly fried, not boiled and then fried. You can boil in water or steam, ten minutes is enough.

Heat the oil in a deep frying pan. We throw in some turmeric and paprika. As soon as the spices are heated, the aroma will intensify and the oil will take on a bright color.

It's time to lay out the potatoes. To prevent oil splashes from flying in all directions, dry the potatoes with paper towels before frying.

Turning occasionally, brown the potato tubers on all sides. In just three to five minutes, the potatoes will absorb the oil, turn into a pleasant yellowish-golden color and begin to fry.

In the process of frying, add some salt to the potatoes two or three times. Fry over medium heat until golden brown. We try for readiness with a fork - the cloves should easily enter the pulp and break the potatoes.

While the potatoes are roasting, peel the garlic and finely chop the dill (use only thin branches without coarse stems).

Put the finished potatoes on a large dish, sprinkle with grated garlic, dill and serve with a garnish of fresh vegetables. You can also complement this dish

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