QiMeal
Ziemniaki Opiekane
Ziemniaki Opiekane · ready in 43 min · 4 servings · 320 kcal per serving · easy · 7 ingredients
A homely Polish side of parboiled potatoes fried until crisp, softened with onion, and finished with fresh dill for that familiar kitchen-table aroma.
- Prep
- 15 min
- Cook
- 28 min
- Total
- 43 min
- Serves
- 4
- kcal
- 320
- Difficulty
- easy
Ingredients · 4 servings
- 1000 gPotato, scrubbed
- 180 gOnion, thinly sliced
- 45 gSunflower oil
- 10 gFresh dill, chopped (to serve)
- 8 gSalt
- 2 gBlack pepper, ground
- 2000 mlWater
Equipment
stovetop, saucepan, colander, heavy frying pan, cutting board, knife, spatula, serving bowl
Instructions
- Prepare Station
Gather all ingredients and set out a saucepan, colander, heavy frying pan, cutting board, knife, spatula, and serving bowl. · 3 min
What to look for: Ingredients measured and tools within reach.
- Parboil Potatoes
Place potatoes in salted water, bring to a boil, and cook until a knife meets slight resistance in the center. · 12 min
What to look for: Potatoes look firm but the surface has softened.
- Drain And Slice
Drain the potatoes, cool briefly, and cut them into 1 cm rounds so they hold together when fried. · 7 min
What to look for: Slices are even, firm, and no longer steaming heavily.
- Heat Oil
Heat sunflower oil in a heavy frying pan over medium-high heat until it shimmers and moves easily across the pan. · 3 min
What to look for: Oil is glossy and lightly shimmering.
- Brown Potatoes
Add potato rounds in one layer and fry without stirring until the underside turns deeply golden and crisp. · 7 min
What to look for: Bottom edges are browned and release easily from the pan.
- Add Onion
Scatter sliced onion over the potatoes, season with salt and black pepper, and toss gently to avoid breaking the rounds. · 3 min
What to look for: Onion begins to shine and soften around the potato slices.
- Finish Frying
Fry, turning occasionally, until the onion is soft and the potato edges are crisp with scattered brown patches. · 8 min
What to look for: Potatoes are crisp at the edges and onions are tender.
- Garnish And Serve
Sprinkle fresh dill over the hot potatoes and serve at once while the edges stay crisp and the onion is sweet. · 1 min
What to look for: Dill looks bright green on the browned potatoes.
Nutrition (per serving)
| kcal | 320 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 48 g |
| of which sugars | 4 g |
| Fat | 12 g |
| of which saturated | 1 g |
| Fibre | 6 g |
| Sodium | 805 mg |
Nutri-ScoreC
Allergens
None of the 14 major allergens, per our data.
