New Potatoes with Green Onion and Dill

How to prepare new potatoes with green onion and dill

1. Put the potatoes on to boil (the larger ones at the bottom, smaller ones on top) in salted water. Add the dill stems along with 1 whole sprig of dill to the water. Boil until a fork slides in easily (about 10 minutes from when the water starts boiling).
2. Drain the potatoes and let them cool until you can handle them. Peel by hand (the skin comes off fairly easily, and if some spots are harder to peel you can use a knife). Cut in half lengthwise.
3. Heat the oil in a wide pan/skillet (at least 30cm diameter). Add the turmeric and stir. Place the potatoes cut-side down. Sprinkle with sea salt and freshly ground black pepper. Fry over medium heat until nicely browned (about 2 minutes). Shake the pan occasionally with back-and-forth motions. Flip the potatoes and fry on the other side, this time shaking the pan more vigorously so they brown all over.
   * the potatoes shouldn't be too crowded in the pan - the idea is to have them in a single layer so you can stir easily; if you only have a smaller pan, you can prepare them in two batches
   ** if you don't have turmeric, which gives the potatoes a uniform, beautiful color, you can substitute with a little paprika
5. When you like how the potatoes look, add the green onion sliced into rounds (both the white and green parts) and the rest of the dill, finely chopped. Toss quickly, 3-4 times, until you smell the fresh herbs, then remove the pan from heat.
6. They're tastiest right away while crispy, but they're also good at room temperature.

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