Small potatoes with garlic

4 servings

30 minutes

Small potatoes with garlic are a true symbol of Russian cuisine, a simple yet exquisite dish that captivates hearts with its crispy crust and rich aroma. Such recipes are believed to originate from rural life when seasonal ingredients were used. Young potatoes fried in boiling oil until golden acquire a tender texture inside and a crispy layer outside. Garlic and freshly ground pepper add spiciness, while dill brings freshness. This dish pairs perfectly with meat and vegetable appetizers and also serves as a hearty side on its own. Amazingly simple to prepare, it creates an atmosphere of home comfort and warmth, bringing back the traditional tastes of childhood.

Energy value per serving

• Calories: 161.1
• Proteins: 6.4g
• Fats: 1g
• Carbohydrates: 32.8g

Ingredients

• Garlic: 3 clove
• Salt: to taste
• New potatoes: 1 kg
• Ground black pepper: to taste
• Vegetable oil: to taste

Cooking steps

1. Small young potatoes need to be thoroughly washed, changing the water several times, and rinsed under running water. The potatoes should be roughly the same size to cook evenly and simultaneously. After washing, they should be laid on a towel and patted dry. There should be no moisture, otherwise the oil will splatter a lot. No need to salt either. Place a medium pot or a high-sided skillet with a thick bottom on the heat. Heat the oil until boiling. Add the potatoes in small batches so that they are all covered with oil. If you have a deep fryer, it's even easier. But I don't respect this appliance and try to use it very rarely.

   Required ingredients:

   • New potatoes: 1 kg
   • Vegetable oil:  to taste

2. While the potatoes are raw, they will be at the bottom; stir them occasionally with a spoon. They don't stick or burn, but I still stirred just in case.

3. When the potatoes are half-cooked, they will start to float. From this moment, they need to boil in oil for a couple more minutes. You can take one potato to taste, or fry it to your liking. The main thing is not to burn them.

4. Remove the cooked potatoes with a slotted spoon to drain the oil well, and while hot, add salt, freshly ground black pepper, garlic pressed through a garlic press, and if available, dill. Or any favorite spices and seasonings. Mix well.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Garlic: 3 cloves