2 lb small salad potatoes, or other early potatoes with firm flesh, peeled and immersed in cold water
1 large lemon, quartered
2 tbsp fresh dill weed, minced (tough stems removed)
1/3 cup UNFILTERED sunflower oil (available at Russian stores)
2 cloves garlic, pressed
1 large bay leaf
1 tsp black peppercorns
salt to tastemeasures conversion [+]
Bring a pot of water to a boil. Squeeze lemon quarters into the pot, then drop them into the water. Add bay leaf and peppercorns. Drain potatoes and add them to the pot. Bring to a boil once more, reduce heat, season generously with salt, cover, and simmer for about 25 minutes, or until the potatoes are tender when pierced with a fork, but not falling apart.
Drain potatoes in a colander. Wipe the pot dry while it is still hot (do not rinse!). Transfer the potatoes back to the pot. Sprinkle with 1 tbsp dill and all but 1 tbsp sunflower oil. Add garlic. Cover the pot and, holding the lid down, shake it vigorously for a few seconds, to coat the potatoes.
Transfer the potatoes to a serving dish; pour the juices from the pot over them. Drizzle with reserved 1 tbsp of oil and sprinkle with remaining 1 tbsp of dill.
RediscaRecipe category: Vegetable-Dishes > Potato