Dill potatoes
Time
Preparation time: 10 min.
Cooking or baking time: 30 min.
Total preparation time: 40 min.
Those who like the taste of Dille - not just in more or less small doses of fish or cucumber salad - this dish is recommended to try them. Besides the taste, this dish also has other benefits:
It's relatively easy to prepare (when you get stressed out of work).
Also suitable for vegetarians (if you do not on meat or sausage? Side dishes?).
It is relatively easy to prepare (for "young" moms).
For people (students?) In WG? S, where hungry young people want to get full quickly, and most of all, it is very cheap.
ingredients
- 1000 g of potatoes (absolutely boiling !!! cooked in the shell and, when cooled, peeled and sliced in about 50 mm thick slices)
- 1 large onion (minced)
- 1 big thick bunch of dill (finely chopped)
- 2 tablespoons oil
- 2 tablespoons of flour (I use spelled flour) but I think that too? Normal? Do not disturb flour or wholemeal flour? becomes
- 1 tsp vinegar
- about 750 ml of water (depending on the type of flour) - starts at this amount, if the sauce is too thick, you can indeed add some water.
- 1 teaspoon salt and a little more, as the potatoes absorb a lot of salt - you can then find out about the tasting.
- Pepper to taste
preparation
- Let the potatoes boil first (for medium-sized potatoes I cook them for 20 minutes, then drain the water and let the potatoes steam for about 10 minutes with the lid closed). Then I let a lot of cold water into the pot, give the potato out and let it cool further. This procedure facilitates peeling even then.
- While the potatoes are cooking, you can cut the onions and let them lightly glaze in the oil, that is, do not brown.
- Then add the flour and roast lightly - even that should not turn brown.
- Now comes the water, with constant stirring! in addition - that prevents crumbs from forming.
- Now add the chopped dill, the salt and the vinegar and simmer gently until the "sauce"? gets creamy (about 10 minutes).
- While this sauce is simmering, you can peel the potatoes and, since the sauce should be creamy, you can add the potatoes directly, sliced.
- Now the food is heated until the potatoes are hot.
- Season with salt and pepper and serve.
I serve with this recipe sliced chili-Leberkäse (sautéed in the pan) - Caution sharp!
Here in Vienna, there is this at? Hofer? this is the chain of? Aldi? in Germany.
For this dish you can also z. B. Wiener sausages, meat sausage are the Knackwurst? (Unfortunately I do not have time to google at the moment) or serve cooked, sliced beef.
I hope you like it!
When I read my recipe, I noticed that unfortunately I have sometimes used Austrian expressions, but I hope that it is understandable in context.
