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Potatoes in Sour Cream with Garlic

Try these fragrant potatoes and see for yourself! Potatoes in sour cream with garlic is an appetizing dish you'll remember not just for its wonderful flavor but for its amazing aroma. Garlic paired with sprigs of fresh rosemary gives the braised potatoes a savory, aromatic kick.

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Recipe author
Potatoes in sour cream with garlic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 2 g
Fats 25 % 5 g
Carbohydrates 65 % 13 g
100 kcal
GI: 100 / 0 / 0
  • Start by peeling the potatoes, then wash them and pat dry with a paper towel. Cut them into medium pieces — not too small. Peel, wash, and dry the onion, then dice it finely. Peel and wash the garlic, set the cloves on a cutting board, and crush them with the flat side of a knife. Then chop them, but not too finely — this way the garlic won't burn and will pass its flavor and aroma to the potatoes as they fry. Wash the rosemary sprigs (you can substitute thyme) and pat them dry on a paper towel. Pour vegetable oil into a deep skillet or heavy-bottomed pot, heat it, and add the sliced potatoes. Add the chopped onion. Season with salt and pepper. Lay a sprig of rosemary on top and scatter over the chopped garlic. Fry the potatoes over medium heat until golden, stirring on all sides, for about 10 minutes. Once the potatoes are browned, pour in the chicken broth (you can use beef or vegetable instead). Bring it to a boil, then reduce the heat to low. Cover the pan and continue braising the potatoes for about half an hour, stirring occasionally, until tender. By then the broth should have reduced by at least half. At the end of cooking, stir in the sour cream and mix well. Taste for salt and pepper and adjust as needed. Simmer the potatoes in the sour cream for another 5 to 7 minutes, then take the pan off the heat. Let the dish rest a little. Transfer the finished potatoes in sour cream with garlic to a nice serving dish. They're best served right away, while hot and fragrant, garnished with fresh rosemary sprigs.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Rosemary fresh - 131  kcal/100g
  • Chicken broth - 19  kcal/100g

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