Young potatoes in Ukrainian
4 servings
30 minutes
Young Ukrainian potatoes are a true embodiment of rural simplicity and gastronomic comfort. The dish is rooted in Ukrainian culinary traditions where fresh seasonal products take center stage. Tender potato tubers boiled with dill acquire a special aroma, and the subsequent simmering in butter and vegetable oil with onions and sour cream transforms them into a silky, rich side dish. A light garlic hint from fresh herbs—parsley and dill—adds freshness and brightness to the dish. It pairs perfectly with meat and fish dishes or serves as a standalone treat for a cozy family dinner. This is true summer classic that warms the soul and reminds of warm days in grandmother's yard.
1
Wash the potatoes well, do not peel. The larger ones can be cut in half. Leave the small tubers whole.
- New potatoes: 1 kg
2
Place the potatoes in a large pot, cover with water, add dill sprigs and 2 teaspoons of salt, and boil until done. The potatoes should be soft and easily slide off the knife when pierced.
- Dill stems: 2 pieces
- Salt: to taste
3
While the potatoes are boiling, heat butter and vegetable oil in a large deep skillet. Add onion, season with salt and pepper, and sauté while stirring until it starts to brown.
- Onion: 2 heads
- Vegetable oil: 3 tablespoons
- Butter: 2 tablespoons
- Ground black pepper: to taste
4
Add sour cream and simmer for about 5 more minutes. Remove from heat.
- Sour cream: 200 g
5
Drain the cooked potatoes, remove the dill sprigs, and place them in a pan with sauce. Add chopped herbs, mix, and serve immediately.
- Chopped dill: 35 g
- Chopped parsley: 35 g