John Myers
Ingredients for 2 servings:
- 500 g potatoes, young
- 1 bunch of spring onions
- 1 bunch of dill
- 30 g butter, possibly more
- Salt
- Pepper, freshly ground
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
young potatoes fried with dill and onions
Peel or brush the new potatoes thoroughly, quarter or eighth them depending on their size, and boil in salted water until tender, but not too soft. Drain the potatoes and steam them thoroughly until dry. Wash and trim the spring onions, then slice the green parts into rings. Reserve the white parts for other dishes. Pull the dill from the stalks and chop them. Melt the butter in a pan, fry the potatoes in it, and just before the end of the cooking time, add the dill and onions, seasoning with freshly ground pepper and salt to taste. The golden crust that hopefully forms on the bottom of the pan is especially delicious. Be sure to scrape it off and serve. This recipe comes from my grandmother. She only served the dill potatoes with a glass of buttermilk. It’s only tasty with new potatoes; attempts with stored potatoes were disappointing.
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