Potatoes with garlic and herbs. Boiled potatoes with butter and herbs

It's time for fresh aromatic vegetables, in particular potatoes. For me, there is nothing tastier than potatoes with herbs, garlic and sour cream. This simple dish has been familiar to me since childhood.

Every year at the very beginning of summer, the whole family came to visit our grandmother in the village. For this occasion, she prepared many different delicacies. She took potatoes and greens for this dish from her garden. I also used homemade sour cream. It turned out delicious, you'll lick your fingers!

Now I cook potatoes according to my grandmother’s recipe. True, you have to take potatoes from the market, and the sour cream is not always homemade. But I cook this dish exclusively in my grandmother’s cast iron.

To prepare this tasty and satisfying dish, I needed the following ingredients:

1 kg new potatoes

0.5 bunch of dill

1. If you don’t like a lot of greens, you can use less. I like there to be more dill, so I can add a whole bunch.

2. It tastes best with homemade cream. I sometimes improvise: I mix store-bought sour cream with butter.

Difficulty level- the most minimal. No more complicated than regular puree.

Cooking time- about 40 minutes.

We start, as usual, by peeling the potatoes. It is most convenient to do this under running water. Wash the peeled potatoes and cut them into quarters. I don’t recommend cutting it too finely, as young potatoes tend to boil over.

Without wasting time, pour the peeled and chopped potatoes with cold water and cook over medium heat until tender, adding the required amount of salt.

Finely chop the dill. Chop the garlic using a press or finely chop it with a knife.

Checking the potatoes. If it is cooked until done, drain the water and return the saucepan to the fire so that the remaining liquid evaporates.
Add sour cream, cream or butter to the saucepan with potatoes. This time I used butter. We also add prepared garlic and dill.

I suggest preparing delicious and aromatic boiled potatoes with butter and herbs. For the recipe, you can use both young and more mature potatoes. Tender boiled potatoes will always be appropriate for lunch or dinner; everyone will enjoy a hearty and nutritious dish.

Prepare all the necessary products according to the list.

For the recipe, use potatoes of approximately the same size, preferably medium, so they will cook at the same time. Use straight root vegetables to make the dish look more appetizing. Peel the potatoes and rinse in water.

Place the potatoes in a saucepan and add cold water until the liquid completely covers them. Put it on fire.

After the water boils, add salt to taste, reduce the heat and cook the potatoes until tender. After about 20-25 minutes, the potatoes will become soft; check for doneness by piercing them with a fork or knife. Drain hot water.

Add butter to the hot potatoes and cover the pan with a lid. The butter will melt quickly.

Finely chop the washed greens: parsley and dill.

Add greens to potatoes and stir.

Don’t even ask me why I’m showing the recipe for what each of you cooks in your kitchen. Don't know. Maybe to remind you? A? :) In case someone forgot this “bomb” thing during the long cold winter. Although...how can you forget about new potatoes with thin crispy skin, salty and a little spicy from garlic?! With the aroma of greens, the softness of butter and a small portion of salad of fresh vegetables and herbs. Eh...Spring, friends! Spring!

This cannot even be called a recipe. We take all ingredients and their quantity optionally, focusing on your taste. Some people will like more greens, while others will remove the garlic. This option suits me best. And yes, don’t be surprised by the “neighborhood” of rosemary and dill)) I add rosemary, just like celery, when cooking potatoes. So, during this time it becomes more aromatic, but the tastes are not felt individually.

I cook it straight away in a frying pan. The main thing here is to choose the right size so that the potatoes cover the bottom and are not folded “in two layers”. I like it this way most of all - much faster, and a minimum of dishes. The potatoes were boiled in what they were fried in.
If there is a choice in the store, I always take the smallest potatoes, they taste the best. I don’t like it when it has to be cut due to its large size. And I beg you, you don’t need to clean it!!! It's like bread, cut off the crust and throw it away! Wash it well with a brush... and you will be happy! :)

Go! And yes... this is the section #not_dessert_alone. Who was waiting)

Ingredients:

• New potatoes


• Garlic


• Dill


• Rosemary



• Celery


• Slice of butter

Preparation:

1. Wash the potatoes well. Place in a frying pan and add water.

2. Add salt. Add a few cloves of garlic (do not chop, crush with the flat side of a knife), rosemary, and celery.

3. Send to the fire. Cover with a lid and cook until done.

4. When the potatoes are done, I usually still have some water left. It needs to be drained.

In general, potatoes with garlic and herbs are a fairly simple dish that almost anyone can repeat. And in order not to waste time, pour one and a half liters of water into a two and a half ... three-liter saucepan, put two teaspoons of salt and, cover with a lid, put it on the fire. While the water is boiling, peel a kilogram (maybe a little less, it doesn’t really matter) of potatoes. You need to take young potatoes so that the top layer is washed off with a thick sponge, and not cut off with a knife or other kitchen utensils. Otherwise, add half the amount of salt to the water for boiling potatoes.

While the water is boiling, wash a good bunch of herbs (I took parsley, although this is just a matter of taste). Let the water drain from it, this is important. We don’t want our potatoes with garlic and herbs to simply “float.”

Meanwhile, water boiled for cooking potatoes. Place the tubers in it (whole, no need to cut them, so choose them of approximately the same size and small ones so that they cook faster). When the water boils again, turn the heat down to low and cook for 12...15 minutes.
Chop the greens not coarsely, but not finely either.

A large head of garlic

needs to be cleaned. And it’s better to chop not with a knife, but with a garlic press. This way the garlic cloves will release juice (it is especially desirable), and it will simply be smaller.

In addition, you will need 50...70 grams of butter. But you don’t need to take it out of the refrigerator in advance to make it soft (as when baking). It will already melt on the hot potato tubers.

And then it’s even simpler: drain the water from the boiled potatoes, add garlic, herbs and butter and mix everything well. Leave for five minutes so that the ingredients exchange flavors and the potatoes simply cool down a little.
That's all the wisdom, our new potatoes with garlic and herbs are ready. And we got a delicious side dish, which can successfully become an independent dish, without any problems. In just 25 minutes.

Enjoy your meal.

Potatoes are a very nourishing and tasty product, on the basis of which a great many dishes have been invented. One of the simplest recipes, but no less tasty, is whole potatoes sprinkled with chopped herbs, garlic, salt and oil. You can use butter that has been previously melted. But I suggest an option using vegetable oil. This dish can be prepared at any time of the year, because the ingredients for this dish are always at hand. But such potatoes are especially beautiful in the early summer, because the root crops of the new crop appear. And it’s easier to find truly aromatic greens, rather than tasteless greenhouse analogues. Potatoes with garlic, herbs and butter are perfect for a family lunch or dinner. It’s simple and quick to prepare, which very busy housewives will certainly appreciate. Try it and you won't regret it!…

Ingredients

• potatoes – 500 g__NEWL__
• garlic – 2-3 cloves__NEWL__
• vegetable oil – 50 g__NEWL__
• dill – 1 bunch__NEWL__
• salt - to taste__NEWL__

1. Thoroughly peel the potatoes, wash them under the tap and cover with cool water.

2. Lightly salt the water in the pan. Place the container with the peeled potatoes on medium heat and bring the vegetable until cooked.

3. When the potatoes are cooked, they must be removed from the stove and the liquid from the pan must be immediately drained.

4. While the root vegetable awaits its fate, you should quickly peel a few cloves of garlic and chop them finely with a sharp knife.

5. Rinse the dill thoroughly with water and then chop it.

6. Transfer the potatoes from the pan to a serving dish. Sprinkle it with chopped garlic.

7. Sprinkle aromatic chopped dill on top of the garlic.