Skillet Potatoes in Sour Cream
Golden, crisp-edged, and perfect for a quick dinner! Fried potatoes in sour cream make a great, simple dish for the whole family. Serve them on their own, with a fresh vegetable salad, or as a side for fish, meat, or poultry.
Cooking method
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Step 1:
How do you make skillet potatoes in sour cream? It's very quick and easy, with just a few ingredients. Start by gathering everything on the list. Use sour cream of any fat level, and any vegetable oil for frying. I use sunflower oil.
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Step 2:
Wash, peel, and cut the potatoes into sticks no more than 1/2 inch (1 cm) thick. Put them in a colander and rinse off the excess starch, or pour boiling water over them, then dry them thoroughly. This removes the extra starch that keeps potatoes from browning.
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Step 3:
Stir the water into the sour cream until smooth. This little trick keeps the sour cream from curdling too much.
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Step 4:
Heat the vegetable oil in a nonstick skillet over medium heat and add the potatoes. This is my basic version, with just potatoes, sour cream, and seasonings. But you can add your own extras at this point — sliced onion, say, or mushrooms.
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Step 5:
Fry for about 10 minutes, stirring now and then, until most of the slices are golden. How crisp you take them is up to you — I like every piece crusted, while some prefer softer potatoes without a crust.
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Step 6:
Lower the heat to minimum. Season the potatoes with salt, pepper, and paprika, and stir gently so you don't crush the slices. You can add other seasonings to taste. There are good pre-made blends for fried potatoes, but they usually already contain salt and pepper, so there's no need to season again with those.
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Step 7:
Pour the sour cream mixture into the skillet and stir gently. Simmer everything together over low heat for about 10 more minutes. If the potatoes are boiling hard when you add the sour cream, it may curdle, so it's best to lower the heat beforehand.
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Step 8:
Wash, dry, and finely chop the herbs. Use whatever you like — I have parsley and dill, but cilantro, basil, green onion, or wild garlic all work.
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Step 9:
Sprinkle the finished potatoes in sour cream with the chopped herbs and take them off the heat.
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Step 10:
Dish them onto plates right away and serve. Enjoy!
- Sour cream can curdle over heat — warm it gently and avoid a hard boil once it's added to keep the sauce smooth.
- Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Keep an eye on your frying temperature and choose an oil that stands up to the heat.
- Since everyone's tolerance for salt, sweetness, bitterness, spice, acidity, and heat is different, always add spices and seasonings to your own taste. And if you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for one).
Caloric content of the products possible in the composition of the dish
- 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 of 30% fat content - 340 kcal/100g
- Sour cream with 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
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Paprika - 289 kcal/100g
