Młode Ziemniaki z Koperkiem
Poland's herald of summer: young tender new potatoes scraped fresh, boiled whole, and tossed in foaming farmhouse butter, coarse sea salt, and mounds of freshly snipped dill, served with cold kefir.
Ingredients
- • 900g small firm young new potatoes (młode ziemniaki)
- • 1 tbsp coarse sea salt
- • 45g salted Polish farmhouse butter
- • 1 large bunch fresh garden dill (koperek), finely chopped
- • Coarsely cracked black pepper
- • Chilled Polish kefir or buttermilk for serving on the side
Preparation Steps
Because young potatoes have paper-thin skin, do not peel them with a blade; gently scrape with a knife or scrub with a stiff brush under cold running water to remove loose peel and soil.
Place the whole new potatoes in a pot of cold salted water. Bring to a boil and cook gently for 15 to 18 minutes until tender when tested with a thin skewer.
Drain thoroughly, return to low heat for 30 seconds to evaporate all surface water, and gently shake the pan.
Drop in the farmhouse butter and chopped fresh dill. Put the lid on the pot and swirl vigorously so the melted butter and dill coat each glistening potato. Season with black pepper and serve with a glass of chilled kefir.