This way of preparing small new potatoes, by boiling and then tossing them with butter, cream, fresh dill, salt and pepper, couldn't be simpler or more delicious. A dish that really illustrates that the best flavors and combinations come in simple forms. When in doubt, always go back to the basics. Especially Eastern European basics :)
The recipe is traditional in Latvia and it's meant as a side-dish to a meat course called Karbonāde (Pork Cutlets With Chanterelle Cream Sauce), like this:
That doesn't mean, obviously, that the potatoes are not also delicious on their own, you know :).
The combination of the two is universally known and prepared throughout Latvia, from funerals and memorials to traditional weddings or everyday buffets in street cafeterias. If you happen to visit Riga don't miss out on a chance to try it. :)
For me (us), the meal was even better because the overall tastes struck a chord close to home. Although I couldn't claim that we have something similar per se in the Romanian cuisine, the taste of almost anything from Eastern Europe in general still tastes pretty much like home :).
Recipe source: Saveur.
Last year: Khoresht-e-Fesenjan (Iranian chicken, walnut and pomegranate molasses stew).
Two years ago: Amaretto chocolate milk pudding (German).
Ingredients (serves 2):
- 700 g small potatoes (or new potatoes), unpeeled
- 75 ml sour cream
- 4 tablespoons minced fresh dill leaves
- 3 tablespoons butter
- salt and freshly ground black pepper to taste
Boil the potatoes in salted water for 15 minutes or until tender when pierced with a fork. Remove from the heat, drain the water and add the rest of the ingredients to the hot potatoes. Toss well for everything to melt and combine. It's done. Serve next to the intended main course or on its own. Dig in! :)
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