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Potatoes with kefir in a frying pan

Skillet Potatoes with Kefir

An unusual flavor, original and appetizing — for dinner! Skillet potatoes with kefir (a tangy fermented-milk drink) is a dish that'll add variety to your menu. What makes it unusual is that the potatoes go through boiling, frying, and braising all in one process. These potatoes can be a dish on their own or a side.

Maria

Recipe author

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Composition / ingredients

Servings:

Potatoes

500

Kefir

200

Dill (3 sprigs)

Bay leaf

Vegetable oil

Paprika

0.5

Ground black pepper

Salt

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

Cooking method

Cooking time: 50 min

Step 1:

How do you make skillet potatoes with kefir? Get the ingredients ready. Kefir of any fat content works; depending on its tang, the potatoes will be more or less sour.
Step 2:

Scrub the potatoes well with a brush, peel them, and cut into medium cubes.
Step 3:

Pour water into a pot, bring it to a boil, and salt it. Add the potatoes and cook for about 10 minutes over medium heat, until half done.
Step 4:

After that, drain the water off the potatoes. The potatoes should stay firm and not fall apart, so they keep their shape through the frying and braising.
Step 5:

Heat the vegetable oil in a skillet over medium heat. Add the potatoes and fry, stirring gently, for 5 minutes.
Step 6:

Salt and pepper the potatoes and sprinkle with dried paprika. You can vary the spices to your taste.
Step 7:

Pour the kefir over the potatoes. Stir gently so the spices and kefir spread evenly over all the potatoes.
Step 8:

Add the bay leaf to the pan. Cover and braise the potatoes until the liquid has completely cooked off. If all the liquid evaporates before the potatoes are done, add a little more kefir and braise until tender. Check doneness with a knife — it should pierce the pieces easily.
Step 9:

Wash the dill, pat dry, and chop finely. Sprinkle the potatoes with fresh dill and serve. Enjoy!

Instead of frying and braising in a skillet, you can put the half-boiled potatoes in a baking dish, sprinkle with spices, and pour the kefir over. Then bake in the oven until done — it comes out just as tasty. And if you sprinkle grated cheese on top too, it'll be downright impossible to stop eating.
Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and form toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils handle heat better and have a higher smoke point. If you're cooking in the oven, in a pan, or on the grill, make sure you use a high-smoke-point oil. The most common ones: refined sunflower, olive, and grapeseed.
Root vegetables are best scrubbed with a brush or stiff sponge under running water.