Fried young potatoes with asparagus
2 servings
25 minutes
Fried young potatoes with asparagus embody the simplicity and elegance of European cuisine. The dish originated from spring menu traditions when fresh seasonal products are transformed into true gastronomic masterpieces. Young potatoes, with their tender texture and thin skin, acquire a golden crust in aromatic garlic oil. Asparagus adds a crunchy freshness and a light nutty note, while Italian herbs and rosemary fill the dish with Mediterranean character. Smoked paprika adds a hint of spice, and dill completes the flavor composition. Perfect as a standalone dish or as a side to meat and fish. Served hot, combining rich flavors in every bite.
1
Fry halved garlic in butter until golden brown. Then remove it.
- Garlic: 2 heads
2
Slice the leek into rings and cut the potato in half.
- Leek: 0.3 stem
- New potatoes: 500 g
3
Put onion, potato, and asparagus in garlic oil.
- Leek: 0.3 stem
- New potatoes: 500 g
- Young asparagus: 5 stem
4
Season with paprika and salt.
- Smoked paprika (pimenton): 0.5 teaspoon
- Salt: to taste
5
Add rosemary and Italian herbs. Stir after 3-5 minutes.
- Dried rosemary: pinch
- Italian herbs blend: to taste
6
Finely chop the dill and add salt.
- Dill: 0.5 bunch
- Salt: to taste
7
After 3-5 minutes, stir the potatoes again and cover with a lid. Reduce the heat. Fry for about 10-15 minutes until soft when pierced with a fork.
8
Place the cooked potatoes on a plate and sprinkle with salted dill.
- Dill: 0.5 bunch
- Salt: to taste
