Few foods are more versatile than the potato, and we will be looking at a couple of recipes that are as effective as they are simple.<\/p>\n
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Take about a kilo of potatoes, a few stalks of spring garlic, and a bunch of fresh dill. Brush the potatoes well to remove much of the thin peel. If they look less than fresh keep them in cold water for about a quarter of an hour. Cut them into pieces if larger, leave them whole if smaller. Strain them well, then deep fry them for a few minutes, until golden. Take them out, sprinkle them with finely chopped fresh garlic and dill, with salt to taste.<\/p>\n
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You can also make a similar dish, which is baked instead of fried. Sprinkle the potatoes with finely chopped spring garlic and dill, and also drizzle a generous amount of olive oil over them before putting them in the oven. It takes about 20 minutes for the potatoes to get cooked. You can replace the spring garlic with a garlic paste as a dip of sorts.<\/p>\n
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Irrespective of how you prepare them, new potatoes are always a treat. Enjoy!<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
May is the month when markets in Romania are teeming with the new harvest of potatoes, so here is a recipe.<\/p>\n","protected":false},"author":125,"featured_media":172139,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[45771,45772],"coauthors":[],"class_list":["post-172138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-new-potatoes","tag-recipe"],"acf":[],"yoast_head":"\n