Young potatoes with green onions
2 servings
30 minutes
Young potatoes with green onions is a simple and heartwarming dish of Russian cuisine that embodies the coziness of a home gathering. Its history traces back to rural kitchens where fresh seasonal produce was highly valued. Boiled in their skins, young potatoes retain their tender texture and light sweetness. Warm olive oil soaks into the potatoes, making them velvety, while fresh green onions add a piquant freshness to the dish. Basil introduces light spicy notes, creating a harmonious balance of flavors. This dish is perfect as a side for meat or fish but can also serve as a light dinner on its own. It evokes a sense of spring freshness and fills the air with nature's aromas, creating a warm atmosphere for family meals.
1
In a pot, pour water over young potatoes in their skins, place on the heat and bring to a boil. Cover with a lid and cook for another 8 minutes until the potatoes are soft, then rinse well.
- New potatoes: 350 g
2
Heat olive oil in a pan, add finely chopped green onion, and sauté slightly.
- Olive oil: 50 ml
- Spring onion: 2 pieces
3
Place the potatoes in a salad bowl, drizzle with warm olive oil, and add the onion with the oil from the pan. Gently break the potatoes with a fork. Add salt, pepper, and mix to absorb the oil. Sprinkle the potatoes with finely chopped basil leaves, season to taste, and serve.
- New potatoes: 350 g
- Olive oil: 50 ml
- Spring onion: 2 pieces
- Basil: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
