Roasted Vegetables with Sunflower Oil
Boiled Potatoes with Garlic
Simple and delicious boiled potatoes cut into small cubes and tossed with fragrant sunflower oil and garlic. A classic side dish that never gets old!
Ingredients:
- 6-8 medium potatoes
- 4-6 tablespoons CRAFT OIL Fragrant Sunflower Oil
- 4-5 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- Fresh parsley or dill, chopped (optional)
Instructions:
- Wash the potatoes thoroughly but leave them whole with skin on.
- Place potatoes in a large pot and cover with cold water.
- Add a generous pinch of salt to the water.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender when pierced with a fork.
- While potatoes are cooking, prepare the garlic oil: mix minced garlic with fragrant sunflower oil in a large bowl.
- When potatoes are done, drain and let cool for 2-3 minutes until you can handle them.
- Peel the potatoes while still warm.
- Cut the warm potatoes into small uniform cubes (about 1-1.5 cm, similar to vinaigrette size).
- Immediately add the potato cubes to the bowl with garlic oil and toss gently to coat.
- Season with salt and pepper.
- Garnish with fresh parsley or dill if desired.
- Serve warm.
Tips:
The secret is adding the fragrant sunflower oil to warm potatoes! This allows them to absorb the garlic oil beautifully while preserving all the delicate flavors and nutrients of the craft oil. Cutting the potatoes into small uniform cubes helps them soak up more flavor.
Baked variation: Instead of boiling, you can bake the whole potatoes at 200°C (400°F) for 50-60 minutes until tender. Then peel, cut into cubes, and toss with garlic oil. This gives a slightly different texture and flavor!
Other variations: Try adding fresh herbs like dill or green onions, or sprinkle with paprika. You can also add a splash of vinegar for a tangy twist.
Serving suggestions: Perfect as a side dish with salted herring, grilled meats, or as part of a simple vegetarian meal. Great warm or at room temperature!