For taste of Ukraine, try this simple, good potato dish

There are many ways to show solidarity with Ukraine in its fight for survival against the homicidal maniac in Moscow — fly a Ukrainian flag, send money to support organizations, write to your congressional representative. You might consider buying a Ukrainian product, despite Trump’s tariffs on imports from that country. I purchased a bottle of sunflower oil, a product commonly used in Ukraine but one that I had never used in cooking. I got there because of a recipe that turned out to be quite delicious — Ukrainian dill potatoes.

Thanks to Alexandra Shytsman for this dish: Simple and good, and a great introduction to the taste of sunflower oil.

Ingredients

2 pounds small new potatoes

2 teaspoons kosher salt, plus more

3 cloves garlic

1/4 cup unrefined sunflower oil

1/2 cup finely chopped fresh dill

Instructions

Measure 2 pounds new potatoes: If they’re about an inch in diameter, leave them whole. If they’re larger, cut into 1-inch chunks, making sure all the potatoes are roughly the same size to ensure even cooking.

Place the potatoes in a large pot and add enough water to cover by about 2 inches. Add 2 teaspoons kosher salt, cover, and bring to a boil over medium-high heat. Reduce the heat to low and gently simmer with the lid ajar until the potatoes can be pierced easily with a fork, being careful not to overcook them, 12 to 15 minutes.

Meanwhile, finely grate 3 garlic cloves on a Microplane or run through a garlic press and place in a small bowl. Add 1/4 cup sunflower oil and stir to combine. Finely chop fresh dill until you have 1/2 cup.

Drain the potatoes and return to the pot. Add the garlic oil, dill, and a pinch of kosher salt. Gently toss to combine. Taste and season with more salt as needed.