It is the peak of potato season, making fresh baby potatoes abundant in every market. Sautéed in garlic butter until golden and crisp and tossed with dill, this dish is perfect as a warm side dish for grilled meats or fish.
2 Portions · 530 g
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2
Wash 500 g baby potatoes.
Cut the potatoes in half.
Place the cut potatoes into a large cooking pot.
Pour in enough water to completely cover the potatoes.
Add 1 pinch of salt to the pot.
Bring the water to a boil over high heat.
Cook the potatoes for 12 minutes until tender.
Drain the cooked potatoes in a colander.
Peel and finely mince 2 cloves of garlic.
Rinse and finely chop 10 g of fresh dill.
Melt 30 g of butter in a large pan over medium heat.
Add the drained potatoes to the pan.
Sauté for 4 minutes, stirring occasionally, until the edges begin to brown.
Add the minced garlic and 1 pinch of salt to the skillet.
Cook for 2 minutes until the potatoes are crisp and golden brown.
Remove the skillet from the heat.
Toss the chopped dill into the skillet until evenly distributed.
Transfer the warm potatoes into a serving bowl.
Crumble 50 g feta cheese over the top.
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