Small new potatoes roasted whole in a pan with garlic and dill - how to clean and cook a small new potatoes, recipe with photo
Many housewives think that potatoes are too watery and cooking is not necessary. I want to dispel this myth and to share with you a wonderful way how to quickly clean and how delicious roast potatoes in a shallow young sunflower oil. After frying, directly on a hot pan, I dressed her young garlic and dill.
This recipe with photos tell and show how quickly and simply, at first glance priglyadnaya, small new potatoes, turns into a terrific tasty and flavorful dish.
• potatoes - 600 g;
• Garlic - 1 medium head;
• Vegetable oil - 80 ml;
• dill - 1 bunch;
• salt - to taste.
At the beginning of the recipe I want to give a small recommendation. Potatoes for frying should be chosen small. On the size of the tubers should be little more than a large cherry. Number of potato should be such that when frying it can be spread in a single layer on your pan.
How to quickly clean small new potatoes
Selected tubers put in a deep bowl, fill with water and launder them from contamination. Change the water several times.
As the small new potatoes is very delicate peel, it can be cooked and not cleaning, but if you still want to clean, I recommend to do it quickly. I'll tell you how I do it. Well-washed potatoes need to pour coarse salt and rub hands vigorously.
Thus, the skin, which is loosely fitted to the tubers to clean. The same quick cleaning can be carried out in a plastic bag.
In order to wash away the salt and cleaned skins, again, washing the potatoes with water and blotted with a paper towel from the excess water.
How delicious to cook small young potatoes in a pan
The well-heated oil pan pour and pour evenly-dried potatoes.
The five minutes you need to fry over high heat, stirring occasionally paddle.
Then, the fire diminish to a minimum, cover with a lid and pan fry another fifteen minutes, stirring occasionally.
While fried potatoes, we need to prepare the garlic and dill.
The young garlic peel with a knife, peeled cloves cut into thin strips.
Delicate dill sprigs separated from the need to wash and finely chop with a knife.
When the potatoes are ready (You can check by piercing, a tuber with a toothpick), pour into the pan of garlic, turn off the heat and cover with a lid on the pan for three minutes, that would be the garlic under the influence of temperature gave the potatoes a luxurious spicy fragrance.
Then, with a slotted spoon ready to shift the small potatoes with garlic in a bowl, sprinkle with dill and stir.
Serve fried, tasty and fragrant young potatoes with garlic and dill we'll be portioned plates, each consumer individually.