Forget Boiling: This One-Skillet Steam-and-Fry Method Delivers the Ultimate Golden Baby Potatoes
A brilliant cooking technique that guarantees a rich buttery crust and a melt-in-your-mouth center every single time.
Instead of stressing over complicated side dishes, you can elevate your summer dinners with a vibrant, crowd-pleasing classic that pairs beautifully with grilled meat or fresh fish.
This comforting dish combines a rich garlic-and-herb aroma with a satisfying crunch, making it a perfect centerpiece for casual family gatherings. It delivers maximum flavor with minimal effort, ensuring you spend less time cleaning up and more time enjoying your evening.
Here’s what you need: 1 kg of new potatoes, 60 g of butter, 4 cloves of garlic, 150 ml of water, 1 large bunch of dill, 1 teaspoon of smoked paprika, salt to taste.
Wash the new potatoes thoroughly and do not peel them. If the potatoes are small, leave them whole; if large, cut them in half.
Place the potatoes in a deep skillet, pour in the water, and cover with a lid. Cook over low heat until almost done, until the water has gradually evaporated.
When there is no liquid left in the pan, add salt, butter, and smoked paprika. Stir and fry the potatoes until golden brown on all sides.
Finely chop the garlic or press it through a garlic press. Chop the dill. Add them to the potatoes, stir gently, cover, and leave over low heat for another 5 minutes to allow the flavors to blend.
