Fried Potatoes in Sour Cream

Cooking method

1. Step 1:

   

   How do you fry potatoes in sour cream? Start with fresh potatoes. You'll also need good-quality natural sour cream — it must be fresh, and any fat level you like works. You'll want filtered water too. Use refined vegetable oil with a low smoke point for frying. Have your favorite spices and salt ready, and some fresh herbs for serving.

2. Step 2:

   

   The potatoes should be free of dark spots, rot, and damage. Smooth, evenly shaped potatoes are best, since they're easier to peel and have fewer eyes to cut out. Scrub the potatoes well with a brush under running water, then peel them carefully and rinse the peeled tubers once more to wash off any grit.

3. Step 3:

   

   Cut the potatoes into small pieces of any shape. I halved each tuber, then sliced crosswise into pieces about 1/4 inch (5 mm) thick. The key is to keep them roughly the same size so they cook evenly — otherwise some pieces stay raw while others turn to mush.

4. Step 4:

   

   Rinse the cut potatoes in clean water several times to wash off the starch. If you don't, the slices will steam rather than fry.

5. Step 5:

   

   Dry the rinsed potatoes with a clean towel — extra water is no help, or you won't get a nice crisp crust. To dry them, I wrap the pieces in a towel and blot a few times.

6. Step 6:

   

   Pour vegetable oil into a nonstick skillet and heat it up. Any suitable skillet will do — if you have grandma's cast-iron pan, it's perfect for this. Add the potato slices to the hot oil and fry over medium heat until half-done. Don't crank the heat too high or the potatoes will burn, but too low and you won't get a golden crust.

7. Step 7:

   

   While the potatoes fry, prep the sour cream. Room temperature is best, so it's less likely to curdle from the temperature shock when it hits the pan. Whisk the sour cream with the water ahead of time until smooth and lump-free — a whisk makes this easy.

8. Step 8:

   

   The potatoes are almost done. Test one by piercing it with a sharp knife — the knife should slide in easily while the piece still holds its shape. Take the skillet off the burner and set it on a trivet. Let the potatoes cool for a couple of minutes, then pour in the thinned sour cream, add salt and spices, and return the skillet to the heat. Done right, the sour cream won't curdle from the temperature change.

9. Step 9:

   

   While the potatoes and sour cream simmer until done (about 10 minutes), finely chop the herbs for serving.

10. Step 10:

    

    Your fried potatoes in sour cream are ready. Arrange the appetizing slices on plates and scatter the chopped herbs over the top. Enjoy!