Daily Recipes: New Potatoes / Day

In stores, new potatoes from Egypt and other exotic countries have long been purchased, but only last Sunday, returning from the holidays in Kaunas, in a Lithuanian village from the roadside seller, I bought real – new potatoes in our own region. So I declare the new potato season open.

For me, they taste it quite simply – the thin peel with handmade, rinsed, boiled with dill, red onions, cottage cheese and herring. A real summer discovery dish.

However, you can also use other recipes. Here are three recipes of different nations!

Young potatoes in Lithuanian tastes

Components: 800 g of new potatoes, 200 g cottage cheese (grain, not too dry), 150 ml sour cream, 1-2 medium onions, 2 tbsp. butter or bacon, salt, 2 herring fillets (optional), pepper to taste, fresh bows or dill for decoration

1. Wash the potatoes and boil in salt water for about 15-20 minutes until they are ready but still firm.

2. The onions are finely chopped and fry in butter or pan in pieces of bacon until the onions are made of golden brown. Puts on the sidelines.

3. Mix the curd with sour cream, add a pinch of salt and pepper. If the curd is too dry, a little milk or more cream can be added.

Serve hot, sprinkled with baked onions, transferring the herring fillet (optional) and pouring everything with the prepared sauce. Decorate with fresh bows or dill.

Mediterranean -style baked

Ingredients: 600 g of new potatoes (cut in half or lobes), 2 tbsp. olive oil, 1 lemon juice and peel, 2 twigs fresh rosemary (or 1 tsp dried), 100 g feta cheese, salt, pepper, greens for decoration

1. Preheat oven to 200 degrees.

2. Potatoes are cleaned, rinsed, cut in half or cut into lobes, mixed with olive oil, lemon juice and peel, rosemary, salt and pepper.

3. Place on baking pan, bake for about 25 minutes golden brown.

Sprinkle with a crushed feta and served with green salad or grilled chicken/fish.

Swedish style at summer solstice

Ingredients: 800 g of new potatoes, 2 tbsp. butter, 1 bun fresh dill (finely chopped), salt (for cooking); For sauce: 2 tbsp. whole grain mustard (Swedish Grovmald Senap), 1 tsp. Ordinary mustard, 1 tsp. sugar or honey), 150 ml sour cream, 1 tbsp. white wine vinegar or lemon juice, salt and pepper to taste, dill, bows for serving

1. Wash the potatoes. Boil in salt water for about 15-20 minutes until soft. Drain.

2. While the potatoes boil, mix the ingredients of the sauce: mustard, sugar, vinegar, cream, salt and pepper. If desired, add chopped dill.

3. Add the butter to the hot potatoes and stir to get a shiny coating.

Serve with mustard sauce, herring, chopped onions, greens.