Molodaya kartoshka s ukropom

Overview

Molodaya kartoshka s ukropom is a simple spring and early-summer classic that celebrates the tenderness of new-season tubers. At its heart are just two heroes: delicate young potatoes and fresh, aromatic dill. Across Eastern Europe, cooks have long paired these together for a comforting, countryside-style side or light meal. Whether glossed with a pat of warm butter or finished with a drizzle of sunflower oil, the dish is prized for clean flavors and a softly creamy texture inside each potato. It’s unfussy, quick, and perfect alongside grilled fish or roast chicken—or enjoyed on its own with a spoonful of cool sour cream.

Ingredients

• 1 kg small young potatoes, scrubbed
• 1 large bunch fresh dill, finely chopped (about 1 cup loosely packed)
• 3 tbsp butter (or more to taste)
• 1 clove garlic, finely grated (optional)
• 1–1.5 tsp salt, plus more to taste
• Freshly ground black pepper, to taste
• 1–2 tbsp cold-pressed sunflower oil (optional, for finishing or replacing some butter)
• 1 bay leaf (optional, for the pot)
• 2 tbsp sliced scallions (optional garnish)
• Lemon wedges of lemon (optional, for serving)
• 2–4 tbsp sour cream (optional, for serving)

Before you start

Choose evenly sized young potatoes so they cook at the same pace. Keep their skins on; that thin, tender peel holds flavor and nutrients, and it helps the butter and dill cling to each piece. If your bunch of dill includes thick stems, reserve the feathery fronds for tossing and use the softer stems in the pot for extra aroma.

Step-by-step preparation

1. Rinse and scrub the young potatoes under cold water until any soil is removed. If some are noticeably larger, halve them so pieces are similar in size.
2. Chop the dill. Finely grate the garlic if using. Slice the scallions for garnish. Cut the lemon into wedges if you plan to serve it at the table.
3. Place the young potatoes in a pot, cover with cold water by about 2–3 cm, add 1 tsp salt and the optional bay leaf. Bring to a gentle boil over medium heat.
4. Cook until the young potatoes are just tender when pierced with a knife—usually about 12–18 minutes, depending on size. Avoid a hard, rolling boil; moderate heat keeps skins intact.
5. Drain well. Return the pot to low heat for about 30–60 seconds to evaporate excess moisture, shaking the pot gently so the young potatoes dry without sticking.
6. Add the butter to the warm pot so it melts and coats the young potatoes. Stir in the garlic (if using), most of the dill, a pinch of salt, and a few grinds of black pepper. Toss carefully to avoid breaking the pieces.
7. Taste and adjust with more salt and black pepper. If you prefer a lighter finish or a glossy sheen, drizzle in a spoonful of sunflower oil.
8. Let the flavors mingle off the heat for about 1–2 minutes. Scatter over the remaining dill and the scallions.

How to serve and enjoy

Bring the pot or a warmed bowl to the table, garnish with extra dill, and offer sour cream on the side. A squeeze of lemon brightens the gentle sweetness of the young potatoes. The dish pairs beautifully with pan-seared fish or grilled meats, but it is equally satisfying solo, especially when spooned with cool sour cream and sprinkled with crisp scallions.

Tips and variations

• Texture check: Start testing the smallest young potatoes at around 12 minutes. They should be tender but hold their shape.
• Butter vs. oil: Classic versions lean on generous butter, but cold-pressed sunflower oil lends a fragrant, nutty note. Mixing a little sunflower oil with melted butter gives gloss with buttery richness.
• Herb focus: Keep the dill fresh-tasting by adding most of it at the end. If you like a deeper aroma, toss a few tender dill stems into the boiling pot and discard after cooking.
• Seasoning: Salt the cooking water so the young potatoes are flavorful to the core; then finish with more salt and a crack of black pepper to taste.
• Garlic note: A little raw garlic goes a long way. Stir it into the hot butter so the sharpness softens without fully cooking.
• Lemon and cream: A squeeze of lemon balances richness, while a dollop of chilled sour cream adds tang and silkiness.
• Bay aroma: Simmering with a single bay leaf adds a subtle herbal backdrop without overshadowing the dill.

Make-ahead and storage

This dish is best right away, when the butter is glossy and the dill is vivid. If needed, cook the young potatoes up to 1 day ahead, cool, and refrigerate. Rewarm gently with a splash of water, then add fresh butter, a handful of dill, and adjust salt and black pepper before serving.

Serving ideas

• With fish: Serve next to pan-seared trout finished with butter and a squeeze of lemon.
• With grilled meats: Pair with charred skewers and a side of sour cream mixed with chopped dill and scallions.
• As a light meal: Top a warm bowl with extra dill, torn scallions, a drizzle of sunflower oil, and a spoon of sour cream.

Quick recap

Simmer young potatoes in salted water with an optional bay leaf until just tender—about 12–18 minutes. Drain, dry briefly, and toss with warm butter, fresh dill, optional garlic, a touch of salt, and black pepper. Finish with a hint of sunflower oil if you like, then serve hot with sour cream, scallions, and lemon.