A classic dish made with diced potatoes and onions that are fried until golden brown. This dish is typically served as a side dish, but can also be enjoyed as a main course.
Cut the potatoes into 3/4x3/4x1/8 pieces.
Coarsly dice the onion.
Crushthe garlic and chop the dill fine.
Split the oil between two seperatefrying pans.
Slowly fry the potatoes in one and starting it slightly later,saute the onions in the other.
The potatoes should be just crisp on theoutside, moist and flufy on the inside and the onions should be clear withthe edges just starting to turn brown.
When both are done, add the garlicto the onions, and cook for only 30 seconds or a minute, no more.
Add theonions and garlic with the fresh dill to the potatoes.
Carefully combinethem so the onions and dill are evenly distributed and the dill just'wilts'.
Serve immediately.
Ingredients
Directions
Cut the potatoes into 3/4x3/4x1/8 pieces.
Coarsly dice the onion.
Crushthe garlic and chop the dill fine.
Split the oil between two seperatefrying pans.
Slowly fry the potatoes in one and starting it slightly later,saute the onions in the other.
The potatoes should be just crisp on theoutside, moist and flufy on the inside and the onions should be clear withthe edges just starting to turn brown.
When both are done, add the garlicto the onions, and cook for only 30 seconds or a minute, no more.
Add theonions and garlic with the fresh dill to the potatoes.
Carefully combinethem so the onions and dill are evenly distributed and the dill just'wilts'.
Serve immediately.
