Young potatoes with dill

1 serving

40 minutes

Young potatoes with dill is a classic dish of Russian cuisine that embodies the simplicity and taste of home cooking. Its popularity is believed to have started long ago when young tubers were especially valued for their tender texture and rich flavor. In this recipe, the potatoes are left in their skins, giving them a unique velvetiness inside and a crispy crust outside. Frying in oil makes them golden and aromatic, while Svan salt adds a piquant depth of flavor. Fresh dill completes the composition, adding freshness and lightness to the dish. This potato pairs wonderfully with meat dishes or can be enjoyed on its own, symbolizing coziness and warm family meals.

Energy value per serving

• Calories: 219.2
• Proteins: 8.6g
• Fats: 1.4g
• Carbohydrates: 43.7g

Ingredients

• New potatoes: 350 g
• Dill: 5 g
• Svanetian salt: 5 g

Cooking steps

1. Wash the potatoes, but leave the skin on.

   Required ingredients:

   • New potatoes: 350 g

2. Fry until golden brown in a large amount of vegetable oil.

   Required ingredients:

   • New potatoes: 350 g

3. Then place on paper towels to drain excess oil.

4. Sprinkle with Svan salt and dill.

   Required ingredients:

   • Svanetian salt: 5 g
   • Dill: 5 g