Young potatoes with dill, yoghurt and egg

With the first hot days of the year, my childhood memories together with my appetite go back to this...

Young potatoes with dill, yoghurt and egg

by Gray Apron

time: 20 minutes

 ingredients 

20 young potatoes, preferably small and of the same size

1 Tablespoon (15 g) butter

handful fresh dill

3 - 4 eggs + butter to grease the skillet

1 - 2 cups yoghurt or buttermilk

coarse salt

 instructions 

Clean potatoes under running water with a hard brush, removing dirt and loose skin. Transfer them into a pot of boiling water and cook for about 15 - 20 min (depending on the size). Add salt  5 - 10 minutes before potatoes are ready. Drain water. Return bulbs to the pot, add butter and chopped dill. Roll potatoes in grease and herbs.

Smear skillet with butter. Cook eggs sunny side-up . Serve them on top of a plate of potatoes with a dash of coarse salt and cold yoghurt on the side. Smash all the ingredients with a fork.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• I cook potatoes like I cook pasta: all dente (I detect some resistance when I insert a fork in the potato to check for doneness) and in lots of water;
• potatoes continue to cook some minutes after you take them out of the cooking water;
• here I used 8 cups of water and added 2 Tablespoons of coarse salt;
• my Mom and her Mom were right: this simple dish (to make and to eat) will satisfy and cool many;
• ...and I don't remember if we had any yoghurt growing up; the dish was served with a cup of buttermilk to drink straight up.