Russian Pan-Fried Potatoes with Onion and Dill

What you need

• 1 kg (2 1/4 lb) potatoes, about 7 medium, peeled
• 2 onions, medium
• 100 ml (scant 1/2 cup) sunflower oil, refined
• 3 cloves garlic, optional, crushed
• 1 bunch dill, small, chopped
• salt, to taste
• black pepper, ground, to taste

Method

Restated from the original video

1. 1

   Cut the potatoes into thick batons, about 1 cm (1/2 in) across.

2. 2

   Rinse the batons in a bowl of cold water, changing the water 2-3 times until it runs clear. Rinsing helps them brown instead of sticking.

3. 3

   Spread the potatoes on a clean towel and pat them completely dry.

4. 4

   Slice the onions into thin half-rings.

5. 5

   Heat the oil in a large heavy frying pan, ideally cast iron, over medium-high heat until it shimmers.

6. 6

   Add the potatoes no more than 2 layers deep, using two pans if needed. Fry without touching for 5-6 min, until the underside is golden.

7. 7

   Turn the potatoes with a spatula and keep frying over medium heat, turning every 4-5 min, until most sides are browned and a knife slides into the batons easily, 15-20 min. Turn gently so they do not break up.

8. 8

   Add the onions and garlic, if using, and fry, turning once or twice, until the onions are soft and golden, 5-7 min.

9. 9

   Season with salt and black pepper only now, at the end, so the potatoes keep their crust.

10. 10

    Toss in the dill, take the pan off the heat and serve hot.

Imported from kopilka-kulinara.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.