Fried potatoes made from raw potatoes with garlic and dill

Ingredients for 4 servings:

• 8 potatoes
• 1 onion(s)
• 3 garlic cloves
• 1 bunch of dill
• 2 bay leaves
• Oil for frying
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Basic recipe, traditional Ukrainian cuisine

Peel the potatoes, halve them lengthwise, and cut them into even wedges about 5 mm thick. Then add them to a hot pan with plenty of oil and fry over relatively high heat. Don’t turn them too often; fry them on all sides until golden brown, then reduce the heat slightly. Dice the onion, add them to the pan with the potatoes, and turn them 2-3 more times with the onions. Add the bay leaves. When the potatoes are cooked through, turn off the heat, press in the garlic, and add the finely chopped dill. Season with salt and plenty of pepper. Only now can you cover the pan for a few minutes before serving so that the garlic aroma is evenly distributed. Notes: Garlic and dill are used in many Ukrainian dishes. Fried potatoes in Ukraine are always made from raw potatoes. Finely diced green bacon (salo) is often used instead of oil. The fried potatoes are often complemented with crispy fried mushrooms, which are dusted with a little flour in the pan.