Entree: Ukraine – Eastern Ukraine – Картопля соломкою ➤ Kartoplya solomkoyu (Pan-fried shoestring potatoes seasoned with garlic and dill)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled and cut into thin matchsticks
- 3 tbsp (45 ml) sunflower oil
- 2 tbsp (30 ml) rendered pork fat or lard (salo) or butter
- 4 oz (115 g) smoked bacon or diced salo, diced (optional)
- 1 small onion, thinly sliced, approx. 4 oz (115 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) chopped fresh dill
- 2 tbsp (30 ml) chopped fresh parsley (optional)
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) white vinegar or lemon juice (optional, to finish)

Instructions

1. Rinse the potato matchsticks in cold water until water runs clear to remove starch, then drain and pat very dry with a clean towel; toss the dried potatoes with 2 tbsp (30 ml) sunflower oil and 1/2 tsp (2.5 ml) salt. Heat a large heavy skillet or cast-iron pan over medium-high heat and add the rendered pork fat or lard and remaining 1 tbsp (15 ml) sunflower oil; if using bacon or salo, add it now and cook until it releases fat and becomes lightly crisp, then add the sliced onion and cook until translucent.
2. Add the prepared potatoes in an even layer and cook, turning occasionally, until crisp and golden brown all over, about 15–20 minutes; in the last 2 minutes stir in the minced garlic, then remove from heat and toss with chopped dill, parsley if using, remaining salt and pepper to taste, and a splash of vinegar or lemon juice if desired; serve immediately hot.