Potatoes with kefir in a frying pan

Unusual taste, original and appetizing, for dinner! Potatoes with kefir in a frying pan is a dish that will diversify your menu. It is unusual in that in the process potatoes go through the cooking, frying, and stewing stages. Such potatoes can be an independent dish or a side dish.

Maria

Recipe author

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Composition / ingredients

Servings:

Potatoes

500

Kefir

200

Dill (3 twigs)

Bay leaf

Vegetable oil

Paprika

0.5

Ground black pepper

to taste

Salt

to taste

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

105 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make potatoes with kefir in a frying pan? Prepare the products. Kefir is suitable for any fat content, depending on its taste, potatoes will be more or less sour.
Step 2:
Wash the potatoes well with a brush, peel, and cut into medium cubes.
Step 3:
Pour water into a saucepan, bring it to a boil, add salt. Dip the potatoes into it and boil it for about 10 minutes over medium heat until half cooked.
Step 4:
After the specified time, drain the water from the potatoes. Potatoes should remain dense, not fall apart, so that later in the process of frying and stewing it retains its shape.
Step 5:
Heat vegetable oil in a frying pan over medium heat. Put the potatoes in it and fry, stirring gently, for 5 minutes.
Step 6:
Season the potatoes with salt, pepper and sprinkle with dried paprika. The set of spices can vary depending on your taste.
Step 7:
Pour kefir over the potatoes. Mix gently so that the spices and kefir are evenly distributed throughout the potatoes.
Step 8:
Add the bay leaf to the pan. Cover it with a lid and simmer the potatoes until the liquid has completely evaporated. If all the liquid has evaporated, and the potatoes are not ready yet, then add a little more kefir and simmer until tender. Check readiness with a knife — it should easily pierce the pieces.
Step 9:
Wash the dill, dry it and chop it finely. Sprinkle the potatoes with fresh dill and serve. Bon appetit!

Instead of roasting and stewing in a frying pan, half-boiled potatoes can be put in a baking dish, sprinkle with spices and pour kefir. And bake in the oven until ready. It will turn out no less delicious. And if you also sprinkle grated cheese on top, then it will be impossible to break away from such potatoes at all.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Root vegetables are best washed with a brush or a hard sponge under running water.