image

image

MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

24.8.12

DILL POTATOES - KAPROS KRUMPLI


Can anything be easier than boiled potatoes? Actually, they can be under cooked, overcooked and cooked apart into a slushy mess. First of all, use potatoes with low starch content. Don’t use russet potatoes they fall apart in water. Lately I have been buying Canadian White; it is delicious and behaves exactly like a red potato. After that make sure your potatoes are of the same size and no bigger than 2 inches in diameter. Cook your potatoes preferably in one row and in no more than two rows. For a lot of potatoes use a Dutch pot with a wide bottom. Your potatoes also have to be blemish free. Cook them for 20 minutes. Poke them in the middle with a sharp knife. Don’t use a fork, it is too dull and can rupture the potatoes. When the knife goes in and the potatoes are still firm, cooking time is over. Pour off the water immediately. Don’t let the potatoes sit in the water for any length of time or they will continue to absorb liquid. Let the potatoes cool down so you can handle them by hand. Peel them gently and then place them back in the pot with the melted butter. Sprinkle with chopped dill and heat up over medium heat.

5-8 low starch potatoes, no bigger than 2 inch diameter
water
1/2 tsp salt
2 Tbsp melted butter
2 Tbsp freshly chopped dill weed

• Scrub the potatoes and place in a pot.
• Cover with water and add 1/2 tsp of salt.
• Bring to the boil.
• Reduce heat to maintain a slow simmer.
• Cook slowly for twenty minutes or until sharp knife inserted in the middle goes in without resistance, but the potato is still firm. If not sure, err on the side of undercooked.
• Pour off all the water immediately.
• Let the potatoes cool down so you can handle them by hand.
• Gently remove the skin with a small paring knife.
• Place the potatoes back in the pot and pour the melted butter on the top.
• Add the chopped dill and heat up over medium heat.
• Sprinkle with salt and pepper as desired.

5 comments:

  1. Sometimes the simplest dishes are the best! My Polish mother made the best dill potatoes, and it was all in the attention to the detail - just as you do here.

    ReplyDelete
  2. I agree with Maia. Less means more. Your dill potatoes look perfect.

    ReplyDelete
  3. Dill is a flavour that I didn't enjoy as a child but can't get enough of as an adult! My Mom used to make these potatoes. Simple yet so flavourful.
    Another dilly dish that she used to make is Tok fozelék.

    ReplyDelete
  4. Zsuzsa, dill is THE best herb with potatoes. My mum has always had a huge box of chopped frozen dill and I think 90% of our potatoes ended up served with dill all year round. Dill is I think even a bigger staple in Poland than parsley.
    PS Wow!!!! You have activated the name +URL option! Thank you very much! I love it. It's my favourite way to sign comments.

    ReplyDelete
  5. Thanks everybody for the kind comments. I too stayed away from dill as a kid. Now I love it.

    ReplyDelete

Translate

me

My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive