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Stewed potatoes in sour cream

Potatoes Braised in Sour Cream

A wonderful everyday potato side! Potatoes braised in sour cream are hearty and pair well with all kinds of fresh salads and home-canned goods — which makes them a strong candidate for regular weeknight cooking. They're especially good with a floury, creamy variety of potato that breaks down easily, giving you a tender, melting dish. A lot of people like to mash the bigger pieces down with a fork right on the plate.

MariaS

Recipe author

Composition / ingredients

Servings:

Potatoes

800

Sour cream

Water

100

Salt

Fresh herbs

Vegetable oil

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 19 % 4 g

Carbohydrates 71 % 15 g

95 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

To make potatoes braised in sour cream, gather your ingredients. You'll need potatoes (a floury variety is best). You'll also need fresh sour cream (good quality and natural — any fat percentage will do). Grab a little vegetable oil, salt, fresh herbs to taste, and your favorite spices.
Step 2:

Wash, peel, and cut the potatoes into fairly large pieces — big enough to be comfortable to eat.
Step 3:

Heat the vegetable oil in a large skillet or Dutch oven, add the potatoes to the hot oil, and lightly brown them. As is well known — and proven time and again — it's worth lightly frying ingredients before braising them. It makes the finished dish tastier and richer.
Step 4:

Pour in the water, salt the potatoes, and braise them, covered, over low heat until fully done (about 20–25 minutes). The potatoes should be completely soft. Now add the sour cream and spices to taste (I used asafoetida for an onion note and smoked paprika), and stir. Heat until it's almost boiling, but don't let it actually boil. Take it off the heat.
Step 5:

Stir clean, chopped fresh herbs into the finished dish. Give it one more stir and serve.

If you want to keep the natural potato flavor and a pure creamy taste, skip the spices and herbs. Bright fresh dill and bold spices take over and mute the creaminess. You can use vegetable broth in place of the water.