Potatoes in sour cream with garlic

First of all, it is necessary to peel the potatoes, wash and dry them with a paper towel. Cut it into medium pieces, but not too finely.

Peel the onion, wash, dry and cut into small cubes.

Peel and wash the garlic.Put the peeled garlic cloves on a cutting board and crush them with the flat side of a knife. Then chop, but not too finely. Thus, garlic will not have time to burn and will transfer its tastes and smells to potatoes when frying.

Rosemary sprigs (can be replaced with thyme) washed and dried, laid out on a paper towel.

Pour vegetable oil into a deep frying pan or saucepan with a thick bottom, heat and put the sliced potatoes. Add chopped onion to the potatoes. Add salt and pepper. Put a sprig of rosemary on top and toss the chopped garlic. Fry the potatoes on medium heat until golden brown, stirring from all sides, for 10 minutes.

After the potatoes are fried, pour chicken broth into the pan (you can replace it with meat or vegetable). Bring the broth poured into the potatoes to a boil and reduce the heat to a minimum. Cover the pan with a lid. Continue to simmer the potatoes for about half an hour, stirring occasionally, until they become soft. At the same time, the broth should decrease in volume by at least half.

At the end of cooking, add sour cream to the potatoes and mix well. Taste with salt and pepper and, if necessary, season the dish. Simmer potatoes in sour cream for another 5-7 minutes and remove the pan from the heat. Let the dish brew a little.

Put the finished potatoes in sour cream with garlic in a beautiful dish to serve on the table. It is best to serve immediately, while the potatoes are hot and fragrant, garnished with fresh rosemary sprigs.

Bon appetit!