Gotowane Ziemniaki
The quintessential Polish boiled potato side: tender potatoes steamed dry until powdery, tossed in rich foaming Polish butter, sea salt flakes, and an abundance of fresh fragrant garden dill.
Ingredients
- • 1kg medium Polish potatoes (such as Vineta or Gala), peeled and halved
- • 1 tbsp coarse sea salt
- • 40g salted Polish butter
- • 3 tbsp fresh garden dill (koperek), finely chopped
- • Freshly ground black pepper
Preparation Steps
Peel the potatoes and cut into uniform pieces so they cook evenly. Rinse under cold water to wash away loose surface starch.
Place in a large pot, cover with cold water by 2cm, and add the coarse salt. Bring to a rolling boil over high heat, then reduce to medium and simmer for 18 to 20 minutes until easily pierced with a fork.
Drain all water completely. Set the uncovered pot back over very low heat for 1 minute, shaking gently to allow the steam to escape until the potatoes turn white, dry, and powdery.
Add the butter to the hot pot, cover with the lid, and shake gently so the melting butter coats every potato. Scatter the freshly chopped dill over the top and transfer to a warmed serving dish.