CRISPY BUTTER-FRIED YOUNG POTATOES WITH GARLIC AND DILL
CRISPY BUTTER-FRIED YOUNG POTATOES WITH GARLIC AND DILL
There's something incredibly satisfying about perfectly cooked CRISPY BUTTER-FRIED YOUNG POTATOES WITH GARLIC AND DILL - crispy on the outside, tender on the inside, and infused with rich, buttery flavor. By first boiling the potatoes until tender and then frying them in butter with fragrant garlic and fresh dill, you get a dish that's simple yet utterly delicious.Boiling the potatoes first ensures they cook evenly and stay soft and fluffy inside. Frying them afterward creates a crispy, golden crust while adding layers of flavor from butter, garlic, and herbs. This method also helps the potatoes absorb all those delicious flavors more effectively.These double-cooked potatoes are a game-changer, bringing together crispy, buttery goodness with the aromatic punch of garlic and dill. Whether as a side dish or a snack, they're sure to be a hit at the table!Yes, potatoes are a tasty source of carbohydrates and do contain oxalates. However, opting for young potatoes and boiling them before frying can help lower their oxalate levels.Bon appétit! Your fork is waiting!
Servings 4 servings
Calories 244kcal
Ingredients
- 2 lbs baby Yukon gold potatoes or you can use red potatoes
- 2 TBSP ghee or butter
- 3 cloves garlic minced
- 2 TBSP dill chopped
- 1 bay leaf
- salt to taste
- black pepper to taste
Instructions
- Wash the potatoes thoroughly, then trim off any sprouts or blemishes with a knife.
- Place the potatoes in a pot and add enough water to fully submerge them. Season with salt (about 1 tsp) and add a bay leaf. Bring to a boil, then reduce to a simmer and cook until fork-tender but still firm, about 10-12 minutes. Drain in a colander and set aside.
- Heat butter or ghee in a pan over medium heat until it begins to sizzle. Add the potatoes and fry, stirring occasionally, until they are golden and crispy on both sides, about 5 minutes. If the potatoes are small, you can leave them whole or you can cut them in half. For extra crispiness, gently smash them with your hand or the back of a spoon before frying.
- Season with salt and black pepper, then add the garlic and dill, stirring gently to evenly coat the potatoes without breaking them. Cook for another minute, ensuring the garlic doesn’t burn.
- Enjoy!
OPTIONAL FLAVORS
- Cheesy Twist: Sprinkle some grated Parmesan or crumbled feta over the potatoes before serving.Spicy Kick: Add a pinch of red pepper flakes or smoked paprika for extra depth.Herb Swap: Instead of dill, try parsley, thyme, or rosemary for a different flavor profile.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 14mg | Potassium: 965mg | Fiber: 5g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 46mg | Calcium: 32mg | Iron: 2mg