Garlic dill potatoes are a Ukrainian cuisine staple – wildly delicious, easy to make, just 4 ingredients.
- About 2 pounds new potatoes, scrubbed
- 2 teaspoons fine sea salt
- 1/2 cup finely chopped fresh dill (about 1 small bunch)
- 3 medium garlic cloves, crushed with a garlic press, grated on a Microplane, or finely minced
- 1/4 cup unrefined sunflower oil* (see note below)
- If your potatoes are about an inch in diameter, leave them whole; if they’re larger, cut them into 1-inch chunks, making sure all the potatoes are roughly the same size (to ensure even cooking).
- Place in a pot and add enough water to cover by about 2 inches. Season with salt, cover tightly with a lid, and bring to a boil. Then reduce the heat to low and simmer gently with the lid ajar until the potatoes can be pierced easily with a fork, 12 to 15 minutes, being careful not to overcook them.
- Meanwhile, in a large mixing bowl, combine the dill, garlic, and oil.
- Drain the potatoes and return to the pot. Let stand for a few minutes so they can dry a bit. Then add to the dill mixture and toss to combine. Taste and season with more salt, if needed. Serve immediately.
You can find unrefined sunflower oil in eastern European/Ukrainian markets or online. If you can’t find it, use a good quality extra virgin olive oil instead.
- Serving Size: 1/6 of the recipe
- Calories: 210
Keywords: ukrainian, dill, potatoes, sunflower oil, vegan