There's something truly special about the first new potatoes of the season. With their thin, delicate skins and waxy, creamy texture, they are a true summer treat. This recipe for Pan-Fried New Potatoes is a celebration of that simplicity. A staple in Eastern European kitchens, it involves boiling the potatoes until tender, then pan-frying them to golden perfection with butter, fragrant garlic, and a generous handful of fresh dill. It's a dish that evokes warm memories and proves that the most delicious meals are often the simplest.
Pan-Fried New Potatoes
Ingredients for Pan-Fried New Potatoes
- 1 kg of new potatoes
- 35 g of butter
- 20 ml of vegetable oil
- 4 cloves of garlic
- 1 bunch of dill
- salt, parsley
How to Make Pan-Fried New Potatoes
Place the potatoes in a pot, cover with cold water, and let them sit for a few minutes. Take a dish sponge with an abrasive side and scrub the tubers thoroughly, then rinse them under running water. There’s no need to peel new potatoes; the skin is full of nutrients, and dietitians widely recommend cooking and eating potatoes with their skins on.
Cleaning new potatoes with a dish sponge
Cover the washed potatoes with warm water so that they are submerged by 1-2 centimeters, add a little parsley to the pot, place it on the stove, and bring to a boil. Cook over medium heat for 15-20 minutes. Check for doneness with a wooden skewer – it should slide into a cooked potato without resistance.
Boil the potatoes for 15-20 minutes
Drain the water and heat the potatoes in the pot for a moment to dry them out and let any water droplets evaporate.
Heat the tubers in the pot to evaporate moisture
Pour the vegetable oil into a frying pan, add the butter, and melt them together. If you fry with only butter, it can get smoky, as butter burns easily. You can also fry new potatoes in ghee (clarified butter), in which case you don’t need to add vegetable oil.
Put butter in the pan, add sunflower oil
Add the boiled potatoes to the hot oil and fry until golden brown on one side.
Fry the boiled potatoes until golden brown on one side
Shake the pan or use a spatula to turn the potatoes over to the other side, and fry until golden over medium heat. This will take 2-3 minutes, no more.
Shake the pan and fry for another couple of minutes
Chop a bunch of fresh dill. Peel and mince the garlic cloves. Add the dill and garlic to the pan.
Add dill and garlic to the pan
Sprinkle with salt to your taste. Shake the pan to mix the seasonings with the oil and potatoes, heat for 1 minute, then remove from the heat.
Salt, shake, and heat in the pot for 1 minute
Serve the pan-fried new potatoes hot. It’s a wonderful thing; usually, fried potatoes are a side dish, but when it’s pan-fried new potatoes, all you need for a delicious meal is a slice of fresh bread and a glass of cold kefir (a fermented milk drink similar to a thin yogurt).
By the way, for those who like a bit of a kick, you can sprinkle the finished dish with a pinch of chili flakes.
Pan-fried new potatoes are ready!
And there you have it – a pan full of golden, aromatic new potatoes that are crispy on the outside and wonderfully tender on the inside. This dish is perfect on its own, perhaps with a dollop of sour cream or a glass of cold kefir, as is traditional. It also makes a fantastic side for grilled chicken, fish, or a fresh summer salad. We hope this simple recipe brings a taste of rustic comfort to your table and becomes a new family favorite. Enjoy the wonderful flavors of summer!
0 comments