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The Quirky Foodster Team
Ingredients
- Potatoes, peeled and cut into wedges — 1 kg (2.2 lb)
- Oil — 4 tbsp
- Garlic, minced — 3 cloves
- Chopped fresh dill — 1/4 cup (15 g / 0.5 oz)
- Salt and pepper — to taste
Method
- Heat the oil in a large frying pan over medium heat.
- Add the potato wedges and fry, turning occasionally, for 20–25 minutes until golden and crisp on the outside and tender inside.
- Add the minced garlic in the last 2 minutes of cooking, stirring to avoid burning.
- Remove from heat and toss with the chopped dill.
- Season with salt and pepper and serve hot.
Introduction: Golden fried potatoes tossed with fresh dill and garlic, a simple, fragrant side that appears alongside many Moldovan mains.
Cultural Background: Dill is one of the most beloved herbs in Moldovan cooking, and tossing it through crisp fried potatoes is a common, easy way households finish a simple side dish with a burst of fresh flavour.
Tips: Don’t overcrowd the pan, or the potatoes will steam rather than fry crisp. Add the garlic and dill only at the end to preserve their fresh flavour and prevent burning.
Variations: Add a pinch of paprika for extra colour and flavour. Finish with a squeeze of lemon for brightness.
Storage: Best eaten fresh; refrigerate leftovers in an airtight container for up to 1 day.
Reheating: Reheat in a hot pan or oven at 200°C (400°F) for 8–10 minutes to restore crispness.
Nutrition: Per serving (approx.): 240 kcal, 3 g protein, 12 g fat, 30 g carbohydrate.
FAQs:
Q: Can this be made in the oven instead?
A: Yes, toss with oil and roast at 220°C (425°F) for 25–30
Q: Can dried dill be used instead of fresh?
A: Fresh dill gives the best flavour, though dried can be
- Potatoes, peeled and cut into wedges — 1 kg (2.2 lb)
- Oil — 4 tbsp
- Garlic, minced — 3 cloves
- Chopped fresh dill — 1/4 cup (15 g / 0.5 oz)
- Salt and pepper — to taste
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