Follow these steps for perfect results
new potatoes
smallest available
chicken broth
sour cream
salt
to taste
garlic
minced
fresh dill
chopped
Parboil the potatoes in salted boiling water for 8 minutes.
Drain thoroughly.
Transfer the potatoes to a heavy heatproof casserole.
Add the chicken broth, sour cream, and salt to the casserole.
Bring the mixture to a gentle boil over medium heat.
Reduce the heat to low.
Cover the casserole.
Simmer, uncovering to stir occasionally, until the potatoes are very tender, about 25 minutes.
Five minutes before the potatoes are finished cooking, stir in the minced garlic.
Toss with the chopped fresh dill.
Serve hot.
Expert advice for the best results
Use small, uniformly sized potatoes for even cooking.
Adjust salt to taste.
Add a pinch of black pepper for added flavor.
Serve immediately after preparation for best texture.
Everything you need to know before you start
15 minutes
Potatoes can be parboiled ahead of time.
Serve hot in a bowl, garnished with extra dill.
Serve as a side dish with roasted chicken or pork.
Pair with a simple green salad.
Acidity complements the sour cream.
Discover the story behind this recipe
Traditional comfort food
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