Fried potatoes with buttermilk - Smażone ziemniaki z maślanką

Fried early potatoes with buttermilk are the symbol of hot summer - probably because of its simple nature and the refreshing power of bubbling buttermilk and smell of chopped dill. It is often served with fried eggs or pork scratches.

Ingredients (for two)

• few large or several small potatoes
• 3-4 table spoons of oil
• 1/2-3/4 glass of water
• fresh chopped dill
• few pinches of cumin seeds
• buttermilk or milk
• pinch of salt
• optionally other spices (for example pepper)

Cut washed and peeled potatoes to smaller chunks. Slightly heat the oil on a medium frying pan, add the potatoes and pour water until the potatoes will be almost under the water. Season them with salt and cumin. Heat the water until it starts boiling then cover the pan, reduce the heat and stirr chunks from time to time (check also water level to not burn the potatoes).

When potatoes become soft (after 10-20 minutes) remove the covering and allow the water to evaporate. Stirr occasionally, until potatoes are golden brown.

Serve hot or medium-hot with fresh and chopped dill.

My mom's recipe slightly differs from mine and requires a little bit more, however it makes them a little bit tastier. Day before preparing the dinner my mom boils potatos and allow them to cool down, so there is no need to use water later.