Potatoes with dill
The recipe for potatoes with dill and onion fried in butter is a straightforward vegetarian dish that, despite its simplicity, tastes delicious. Potatoes served this way are a great addition to meat and fish dishes. I also like to serve them with cottage cheese grated with cream. Often, when I cook a double portion of them and have some leftovers, I fry them in a pan the next day, add an egg and serve with sour cream or yoghurt. These potatoes, fried the next day, are the taste of my childhood, because that’s how we used leftovers in my home.
Dishes that are a great addition to boiled potatoes include:
- pork roulades with ham, onion and feta cheese
- beef bryzol
- chicken in parmesan
- chicken in lemon sauce
- pork shoulder in onion sauce
- chicken de volaille with butter
- salmon meatballs
- grilled fish
- fish cordon bleu
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Ingredients for potatoes with dill.
- 1 kg potatoes
- 1 teaspoon of salt
- water for boiling the potatoes
- 50 g butter
- medium-sized onion (70 g)
- a small bunch of dill
How to make potatoes with dill.
Place the potatoes in a bowl, cover them with cold water and peel them. It is best to do this with gloves, otherwise, your hands will darken with the potato juice. Place the peeled potatoes in a larger pot, pour in enough water to completely cover them and add salt. Bring the water and potatoes to a boil, and from the moment it starts boiling again, reduce the heat to low, and cook covered until soft, for about 25 minutes.
In the meantime, we will fry the onion and chop the dill. Peel the onion and dice it. Put butter in a small frying pan, add the chopped onion and fry on low heat until the onion is lightly browned – about 7 minutes. Stir the frying onion from time to time.
Finely chop the fresh dill.
Remove the cooked potatoes from the water with a slotted spoon into a bowl or serving dish, add the onion fried in butter and finely chopped dill. Mix gently.
Good to know when making potatoes with dill.
When cooking potatoes, be careful not to cook them too long, otherwise they will start falling apart. From time to time, it is worth checking the potatoes with a fork, gently poking it into them. If you feel resistance when poking, the potatoes need a little more time to cook. Of course, larger pieces will cook longer than smaller ones. The same applies to the variety of potatoes. Some varieties may require more time to cook than others. In this particular recipe, I use young potatoes and the cooking time is based on the cooking time of these potatoes.
Do you like potato dishes? If so, try our recipe for Fondant potatoes.
