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Young potatoes with dill and butter

Pikantne Main dishes Regional Cuisine of Poland 30 min Easy 1 wyświetleń ~6.50 PLN * - (0)
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Description

Traditional Polish young potatoes with dill and butter are a simple spring dish that uses seasonal young potatoes and fresh dill. The dish has a delicate, buttery flavor with a distinct, fresh hint of dill; the skin remains thin and aromatic, so there is no need to peel them. This dish works great as a standalone main course for a light lunch, a side dish for fish or grilled meat, and as a part of the home table during family spring gatherings.

Ingredients Used

Ingredients (8)

Servings:
4
  • Potatoes 6.7 szt. (~1000 g)
  • Water 2000 ml
  • Butter 50 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Dill 1.5 pęczki (~30 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Garlic 2 ząbki (~10 g)
  • Sour cream 100 g
💰 Szacowany koszt dania: ~6.50 PLN (1.63 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Main Dishes

1

Choose and prepare the potatoes: weigh 1000 g of young potatoes. If the potatoes are small and have thin skin, do not peel them; scrub them thoroughly under cold running water with a vegetable brush to remove dirt. Discard any potatoes that are very cracked or soft. Cut larger potatoes into halves or quarters so that all are of similar size (about 2–3 cm thick).

Use a vegetable brush, cutting board, and sharp knife. Even pieces will ensure uniform cooking time.
2

Place the prepared potatoes in a large pot. Cover with cold water so that the water covers the potatoes by about 2 cm. Add 10 g of salt to the water and stir with a wooden spoon to dissolve the salt. Place the pot on a large burner over high heat and cover with a lid until it boils.

Ingredients: Water, Salt
Use a pot with a capacity of at least 3–4 liters so that there is enough room for the water to boil without overflowing. Cold water and salt ensure even cooking and better flavor.
3

When the water starts to boil vigorously, remove the lid and reduce the heat to medium-low, so that the water is just gently rippling on the surface (a gentle simmer). Cook the potatoes for 12–18 minutes depending on the size of the pieces: after 12 minutes, check with a fork — if the fork easily goes into the potato, they are ready. Do not overcook — the potato should be soft but not falling apart.

Ingredients: Water, Salt
Use a fork or a skewer to check for tenderness. If the fork meets resistance, cook for another 2–3 minutes and check again.
4

Drain the potatoes in a colander over the sink, reserving about 50–100 ml of the cooking water (it may be useful for loosening the butter). Set the potatoes aside for a moment to let the excess steam evaporate (about 1 minute).

Use a colander and a large bowl to easily drain the potatoes. Retaining a small amount of water helps achieve a glossy buttery glaze.
5

In a medium-sized skillet (24–28 cm), heat butter (50 g) over medium heat. If using garlic (optional), finely chop 2 cloves (10 g) and add to the skillet, sautéing for 20–30 seconds until fragrant — be careful not to burn it. Add the drained potatoes to the skillet and sauté for 2–4 minutes, gently shaking the skillet or stirring with a wooden spatula, until the potatoes develop a light golden crust and are evenly coated in butter. If the mixture is too dry, add 1–2 tablespoons (15–30 ml) of reserved cooking water to achieve a glossy glaze.

Ingredients: Butter, Garlic, Water
The best is a frying pan with a diameter of 24–28 cm with a non-stick coating. Use a wooden spoon or spatula; do not stir too vigorously to avoid breaking the potatoes.
6

Finally, remove the pan from the heat and sprinkle with finely chopped dill (a whole bunch, 30 g). Season with 2 g of black pepper and possibly a little salt to taste (if needed). Gently mix with a wooden spoon so that the dill evenly coats the potatoes.

Ingredients: Dill, Black pepper, Salt
Chop the dill finely just before serving to preserve its fresh aroma. Seasoning at the end allows you to control the saltiness of the dish.
7

Serve hot: place a portion of potatoes on the plate, and you can set a bowl of sour cream (optional 100 g) next to it for dipping. Serve the dish immediately so that the crust is slightly crispy and the dill is fresh.

Ingredients: sour cream, Dill
Use warm plates when serving; the dish tastes best right after preparation.

Fun Fact

💡

In Poland, young potatoes with dill are a classic spring dish; in the past, they were eaten with butter and dill right after planting the potatoes as a symbol of the arrival of spring and the new vegetable season.

Best for

wiosenny obiad piknik grill

Tips

🍽️ Serving

Serve with a slice of butter on top or with a bowl of cold sour cream. It pairs wonderfully with baked salmon, smoked mackerel, a fried egg, or cottage cheese. At parties, you can serve it in a large bowl as a side dish for grilled meats.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 48 hours. To reheat, use a skillet over low heat with a bit of butter or in the oven at 180°C for 8–10 minutes to regain a slightly crispy crust. It is not recommended to store for longer than 2 days.

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