Country-style Stewed Potatoes

Potatoes cooked according to this recipe turn out soft, aromatic, and deliciously homely. It is ideal to cook this dish in a wide pot, a deep skillet would work perfectly. In a narrow pot, the potatoes will be layered too high and may fall apart during stewing, ending up overly mushy. This potato dish tastes similar to potatoes cooked in a Russian oven.

Potatoes

6-7 potatoes (large)

Onions

3-4 bulbs

Carrot

1 piece

Garlic

1-2 cloves

Turmeric

1/2 tsp

Coriander

1/2 tsp (ground)

Paprika

1/2 tsp

Marjoram

1 tsp (dried)

Thyme

1 tsp (dried)

Bay leaves

2-3 leaves

Black pepper

1/2 tsp (ground)

Sunflower oil

(or lard)

Salt

to taste

To prepare country-style stewed potatoes, finely chop onions, and grate the carrot coarsely. Start by frying the onions for 3-5 minutes until translucent, then add the carrots and fry for another 3 minutes. Transfer the sautéed carrots and onions to a skillet where the potatoes will be stewed.

Next, cut the potatoes into fairly large pieces and fry them until lightly browned.

When frying the potatoes, they should be in a single layer. If there are a lot of potatoes, fry them in two batches.

Add the fried potatoes to the onions and carrots, mix well, and season with salt. Add a little water (about 1/2 inch), cover with a lid, place over low heat, and stew for 1-1.5 hours. During stewing, occasionally, if needed, add a little water and gently stir to prevent the potatoes from burning.

Half an hour before it's done, add bay leaves and black pepper, and stir. Towards the end, add spices, minced garlic, and dill. Mix everything, cover with a lid, and turn off the heat.