Most people love young potatoes. They begin to buy it back in June, without waiting for the harvest on their site. You can cook many simple, but very tasty and original dishes from potatoes.
Most often, potatoes are simply boiled, poured over with oil and sprinkled with chopped herbs. The difference in this recipe is that the potatoes are stewed in milk, and in combination with garlic and dill, the dish acquires a very unusual and refined taste.
For cooking you will need:
- potatoes;
- salt;
- milk;
- dill greens;
- garlic.
The amount of ingredients will vary depending on which portion we are preparing.
We wash the young potatoes (it is better to take small tubers, the size of a chicken egg), wash, clean and cut into cubes, about 1-1.5 cm in size. Pour into a bowl (for this purpose it is better to take a thick-walled saucepan, cauldron or a brazier, it will burn in an aluminum one), pour milk of any fat content so that the potatoes are completely covered with liquid.
We put the pan on low heat, cover and simmer until the milk has evaporated exactly half. By this time, the potatoes are usually practically cooked. We add salt, just a little less than in mashed potatoes or in whole potatoes - it is easy to oversalt the dish.
We sort out the dill greens, rinse and remove excess water, then chop, make the pieces at our own discretion. Peel the garlic and finely chop it; it is not recommended to pass it through a press.
Pour dill, garlic into a bowl with potatoes and mix gently, simmer for another 5-7 minutes.
There is no need to strive to evaporate the milk to the bottom, after a couple of hours the potatoes will take as much as they need and there will be practically no excess liquid left.
Serve the finished dish with fresh vegetable salad.
