Młode ziemniaki z koperkiem (new potatoes with dill)
Młode ziemniaki z koperkiem: Polish new potatoes with butter, dill and cold kefir
In June, when the first new potatoes reach Polish markets, many families make a whole supper of them: thin-skinned potatoes boiled, tossed in melted butter and a fistful of chopped dill, with a glass or bowl of cold kefir or buttermilk alongside. It is simple, early-summer country food, and it also sits next to fried eggs or cucumber salad. The common mistake is peeling them or boiling them hard; new potatoes should be scrubbed only and simmered gently, or they split and go watery. Chef's tip: add the dill only once the potatoes are off the heat, so it stays bright green and fresh-tasting.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ¼ lb new potatoessmall, scrubbed, skins left on
- 2 tsp salt
- 1 ⅜ oz butter
- 4 tbsp dillfinely chopped
To serve
- 2 cups kefir or buttermilk (optional)well chilled
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Put 2 ¼ lb new potatoes in a pan, cover with cold water by 2 cm and add 2 tsp salt. Bring to the boil over a high heat.
6 minStep 2: Lower the heat to a gentle simmer and cook until a knife slides into the largest potato with no resistance, 12–15 minutes. Don't let them boil hard, or the skins burst.
14 minStep 3: Drain well and leave in the pan for a minute so the steam drives off any water.
Step 5: Serve hot, with glasses or bowls of cold 2 cups kefir or buttermilk alongside.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 6 g
- Carbs
- 42 g
- Fat
- 9 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does młode ziemniaki z koperkiem (new potatoes with dill) take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of new potatoes?
- Any waxy potato, cut to the same size.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
TashmijabiMashed potatoes with stretchy cheese
Potatoes grow well in the cold valleys of Svaneti, and tashmijabi is how families around Mestia turn them into a feast dish: they are mashed hot, then beaten with handfuls of young sulguni until the purée becomes glossy and stretches from the spoon in long strands. It is served with grilled meat, kubdari or simply with pickles and Svan salt. A common mistake is letting the potatoes cool before adding the cheese; they must be piping hot for the cheese to melt and stretch. Chef's tip: keep the pan on a low heat while you beat, and use a firm wooden spoon. Most sulguni uses animal rennet; choose a vegetarian one or use mozzarella.
Georgian
Jamaican callalooSteamed callaloo greens
In Jamaica, callaloo means the leaves and tender stems of a type of amaranth, sold in big bundles in every market from Coronation Market in Kingston to Santa Cruz in St Elizabeth. It's steamed down with onion, tomato, garlic and thyme into soft, savoury greens with a mild mineral sweetness, and eaten at breakfast with fried dumplings, boiled green bananas or hard dough bread, or as a side at dinner. Spinach or Swiss chard can stand in if you can't find callaloo. Chef's tip: peel the fibrous skin from the thicker stems with a small knife and slice the stems and leaves finely across, about 1 cm wide. That's how Jamaican cooks get callaloo that's tender all the way through rather than stringy.
Jamaican
Yorkshire puddings
In Yorkshire the pudding was once served first, on its own with gravy, to fill people up before the meat; today these puffed, crisp-edged cups sit beside the roast at Sunday lunch all over England. The batter is nothing but eggs, flour and milk, and the trick is in the heat: smoking-hot fat in the tin and a hot oven. Serve with onion gravy for a vegetarian roast. Chef's tip: rest the batter for at least 30 minutes, which helps the puddings rise tall and even.
British