Fragrant Young Potatoes in a Multicooker

1. 1 Garlic≈ $10.00 per kg 5 g
2. 2 Butterpack 180 g ≈ $1.58 14 g
3. 3 Dillpack 50 g ≈ $1.80 5 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 25 g
5. 5 New potatoes≈ $2.50 per kg 330 g
6. 6 Salt 2 g
7. 7 Sunflower oil 14 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the potatoes thoroughly; finely chop the garlic¹ and dill³

2. Pour 1 tablespoon of sunflower oil into the multicooker bowl, add the potatoes, season with salt, and pour in 100 ml of boiling water

3. Set to the 'Sauté' function for 20 minutes with the lid closed until the potatoes are tender (test with a fork)

4. Gently press each potato with a fork to crack its skin

5. Add 1 tablespoon of butter² and the garlic¹, stir, and cook for another 5 minutes

6. Sprinkle with dill³ and serve with sour⁴ cream