Young potatoes with butter and dill - photo 1
← Recipes

Young potatoes with butter and dill

Main Dishes Regional Cuisine of Poland 30 min Easy 28 wyświetleń ~8.68 PLN * - (0)
Rate:
(0)
Start Cooking

Description

A classic Polish seasonal dish — young potatoes served with melted butter and fresh dill. Simple, fragrant, and very spring-like; it works well as a standalone dish for a light lunch or as a side to roasted duck, braised pork, or grilled chicken fillet. Young potatoes have a thin skin and a delicate, sweet flavor, while the butter with dill adds a creamy texture and freshness. The recipe includes step-by-step instructions for the beginner cook: how to properly prepare the potatoes, how to check for doneness, how to melt the butter, and how to mix it evenly with the dill. We also provide simple variations: with sour cream for a creamier effect or with green onions for a sharper accent.

Ingredients Used

Ingredients (7)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Butter 80 g
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sour cream 100 g
  • Spring onion 0.6 pęczek (~30 g)
💰 Szacowany koszt dania: ~8.68 PLN (2.17 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the potatoes

1

Prepare the potatoes: remove dirt and soil using a soft brush or sponge under running water. Do not peel the skin unless it is damaged — young potatoes have a thin, edible skin. If some tubers are significantly larger than the others, cut them in half so they are similar in size and cook evenly.

Use a large vegetable brush or sponge. A cutting board and a sharp knife will be useful for trimming larger potatoes if needed. Uniform size prevents smaller tubers from overcooking.

Cooking

2

Place the potatoes in a large pot and cover them with cold water so that the water is about 2 cm above the potatoes. Add salt to the water (the entire amount from the ingredient 'salt'). Put the pot on high heat and bring to a boil uncovered. Once the water starts boiling, reduce the heat to medium and cook for 12–18 minutes, depending on the size of the potatoes — check with a fork: the top of the potato should be soft, the fork should go in easily, but the tuber should not fall apart.

Ingredients: Salt
Use a pot with a capacity of at least 3 liters. Always start with cold water — this way the potatoes cook evenly. The time of 12–18 minutes is approximate; larger tubers will need more time. Test with a fork every few minutes.

Draining

3

When the potatoes are soft (you can check this with a fork), drain them in a colander. Keep about 50–100 ml of the water they were cooked in, if you want to thin the dish later or make it easier to melt the butter on the potatoes. Set the drained potatoes aside for a moment in the pot without heat, so that the excess steam evaporates.

Use a colander and a large bowl to make pouring easier. Plan a place for draining — hot steam can burn, so keep your hands away from the steam.

Finishing and serving

4

Place the pot with the drained potatoes on a very low flame or use a warm plate. Add the butter cut into smaller pieces (use the entire amount of butter). Cover the pot with a lid for 1–2 minutes to allow the butter to melt from the residual heat, then gently stir with a wooden spoon or spatula so that each potato is coated in butter. If the butter does not melt evenly, add 1–2 tablespoons of reserved cooking water to help with emulsification.

Ingredients: Butter
Use a wooden spoon or silicone spatula — a metal spoon can scratch the pots. Heat on very low heat, do not throw the butter directly on high heat, as it may burn.
5

Sprinkle the potatoes with finely chopped dill (use the whole bunch) and freshly ground pepper to taste. Gently mix so that the dill does not lose its color. Taste and add salt if necessary. If you are using optional spring onion, sprinkle with finely chopped onion. If you want a creamier version, add sour cream at the end (a few tablespoons from the total amount) and mix until combined.

Ingredients: Dill, Black pepper, Spring onion, sour cream
Chop the dill very finely just before adding it, otherwise the aroma will dissipate. For a subtle flavor, add only the white part of the spring onion, while leaving the green parts for decoration.

Serving

6

Transfer the potatoes to warmed plates or a wide bowl. You can place a small piece of butter on top, which will melt upon contact and add extra shine. Serve immediately — the potatoes taste best hot and fresh.

Ingredients: Butter, Dill
Use wide serving plates so the potatoes don't steam too much. If you're preparing the dish for a party, keep the potatoes in the pot covered on very low heat, but no longer than 20 minutes, otherwise they will lose their firmness.

Fun Fact

💡

In many regions of Poland, young potatoes with butter and dill were a traditional early spring dish, served during fieldwork as a quick, nutritious meal — dill added freshness after a long winter.

Best for

lekki obiad wiosenny piknik dodatek do mięsa z grilla

Tips

🍽️ Serving

Serve on warm plates, sprinkled with fresh dill and optionally green onions. It pairs well with sour cream, tangy pickled cucumbers, or smoked fish. For larger gatherings, keep the butter and dill separate and mix just before serving to maintain freshness.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. To reheat, use a skillet over low heat with a tablespoon of butter or a little cooking water to restore moisture. Do not freeze — young potatoes lose their texture after thawing.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Banana dessert with cottage cheese cream and toasted buckwheat 50 min

Banana dessert with cottage cheese cream a...

Desserts
Sauerkraut Soup with Potatoes 30 min

Sauerkraut Soup with Potatoes

Soups
Silesian beetroot with horseradish and fresh apple 90 min

Silesian beetroot with horseradish and fre...

Additions
Rainbow cake with naturally colored cream (4 servings) 120 min

Rainbow cake with naturally colored cream ...

Cakes and Bakes
Egg Noodles with Mushroom Sauce and Dill 40 min

Egg Noodles with Mushroom Sauce and Dill

Main Dishes
Sautéed Beets with Onions 20 min

Sautéed Beets with Onions

Main Dishes

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama