Ukrainian Potatoes – Simple, Flavorful, and Delish

Sometimes the simplest recipes are the best, and these humble Ukrainian Potatoes are just that: simply delicious. This is a super easy side dish to make, and because you’re using baby potatoes, it’s ready in a jiffy. When you want to add serious flavor to a meal, give these tasty taters a try!

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I love potatoes, but I grew up eating boiled potatoes, and honestly, there’s nothing worse than a boiled potato. Pass the gravy, please! So, as a professional chef, I set out to find some of the tastiest potato recipes on the planet.

These Ukrainian Potatoes are one of my favorites because they’re packed with flavor but are easy to make. They’re the kind of dish you’d serve with grilled steaks, a pan-fried cutlet, or any other main dish that needs a boost of flavor.

The key to this recipe is to use fresh, raw garlic and minced it as finely as you can. In fact, I use a chef’s trick of grating the garlic on a microplane (just watch your fingers!) because it makes the garlic super-fine.

The bite of the raw garlic is tempered by the heat of the potatoes but still retains plenty of flavor. Paired with the butter and dill, well, I’m sure you’ll love this easy potato side dish as much as I do!

Ingredients

• Baby potatoes – You’ll need about 2 pounds of baby potatoes. Trim the ugly spots off them and keep them whole, or cut them in half if they’re larger.
• Fresh dill – This is a recipe for dill lovers. If you don’t love dill, you won’t like this recipe.
• Garlic – Fresh garlic. Don’t use jarred minced garlic. It won’t have the same punch of flavor.
• Cooking oil – Use a flavor-neutral oil like extra virgin olive oil or vegetable oil.
• Butter – I cook with salted butter. If your butter is unsalted, add a pinch of salt to the butter mixture.

How to Make Easy Ukrainian Potatoes

1. Boil the potatoes in salted water until just fork tender, about 10-12 minutes, depending on their size.
2. Drain the potatoes, and while still steaming hot, toss them with the butter, garlic, and dill.
3. Serve immediately.

Step By Step Process

Chef Jenn’s Tips

• Fresh garlic is the key. Mince it as finely as you can, or grate it on a microplane grater.
• If you have extra dill left over, wash it, lay it on a paper towel to dry, and then pop it in the freezer in a baggie. It’ll keep for 2-3 months, and you can use it in other recipes.
• Dried dill won’t be good in this recipe; you really do need to use fresh dill.
• Double the recipe so you’ve got cooked leftover potatoes for another meal. Then, pan-fry them in butter – they’re delicious when they’re golden brown and crispy!

Recommended

Make It A Meal

I love serving this easy vegetarian potato recipe with meaty sides like Smoked Meatballs or a grilled steak. They’re great with sausage and so many other dishes. 

Storage

To keep leftover potatoes fresh and tasty, store them in an airtight container in the refrigerator for up to 3 days. They reheat well in the microwave or on the stovetop with a little added butter to revive their moist texture.