Melting Potatoes with Dill
(Samarkand p.134)
Long, slow cooking in butter and only their own steam for liquid make these potatoes silky soft inside and caramelised on the outside. Simple to make with great results. Dill's characteristic aniseedy flavour works so well with potato. However, you could use any green herbs for the final flourish.
Serves 4 as a side dish
50g butter
2 tablespoons olive oil
2 onions, sliced
500g waxy potatoes, unpeeled and cut into 1cm slices
3 garlic cloves, finely sliced
1 teaspoon cracked black peppercorns
a small handful of dill fronds, chopped
salt
You need a large frying pan for which you have a lid (or fashion one from tinfoil). Heat the butter and oil and cook the onions very slowly until soft and golden. At this stage, add the potato slices and garlic and stir to gloss them with the buttery onions. Season well with salt and cover with a lid.
Leave the potatoes to cook over the lowest heat, stirring occasionally then replacing the lid or foil. They should take about 45 minutes. Stir through the peppercorns and a handful of fresh dill before serving.
Recipe by Eleanor Ford from Samarkand by Caroline Eden and Eleanor Ford
Photo: Laura Edwards
