in Eastern Europe

New potatoes with crème fraîche and dill

updated

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Ingredients for 4 servings:

  • 1 kg potatoes (early potatoes)
  • 1 cup of crème fraîche (200 g)
  • 1 bunch of dill
  • some salt

Instructions

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

traditional Ukrainian cuisine

Scrape the papery skin off the new potatoes with a knife, boil them in lightly salted water, and drain. Add 2 tablespoons of the crème fraîche and finely chopped dill to the pot with the potatoes and cover. Place a tea towel over the lid and hold it firmly by the handles. Shake the pot 2-3 times, and you’re done. Serve with the remaining crème fraîche. Ukrainian radish salad or coleslaw made with baby white cabbage, cucumber, and dill (see my recipes) goes very well with this dish. This dish is a typical Ukrainian breakfast during the new potato season. Dill is the most popular herb in Ukraine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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