Fried potatoes in sour cream

Step-by-step cooking

1. Step 1:

   

   How to fry potatoes in sour cream? To do this, take fresh potatoes. You will also need high-quality natural sour cream. It must necessarily be fresh. Any fat content will suit your taste. You will also need purified water. Use refined vegetable oil for frying with a low smoking temperature. For cooking, you will also need your favorite spices and salt. To serve, use fresh herbs.

2. Step 2:

   

   Potatoes for cooking should be free of dark spots, traces of rot and damage. And it is also desirable to take smooth potatoes, the right shape, so that it is easier to clean and there are fewer holes from cutting out the eyes. Rinse the potatoes thoroughly with a brush under running water from dirt, carefully peel off the peel. And once again rinse the already peeled tubers. This will help to wash away the remaining sand.

3. Step 3:

   

   Then cut the potatoes into small slices of any shape. I cut the tuber in half and then across into slices about 5 mm thick. The most important thing is that the pieces are about the same size so that they are cooked at the same time. Otherwise, some of the slices may remain raw, and the other part will steam too much.

4. Step 4:

   

   Rinse the sliced potatoes in clean water several times. This is necessary in order to wash off the starch from the pieces. If it is not washed off, the potato slices will not be fried, but stewed.

5. Step 5:

   

   Dry the washed potatoes with a clean towel. We don't need extra water. Otherwise, a delicious crispy crust will not form on the potatoes. To dry, I wrap the potato pieces in a towel and blot them several times.

7. Step 6:

   

   Pour vegetable oil on the bottom of a non-stick frying pan and heat it up. By the way, you can use any suitable frying pan. If you have a "grandmother's" cast-iron frying pan, then it is perfect for this purpose. Put the potato slices in the preheated oil and fry over medium heat until the potatoes are half cooked. The heating should not be too strong, otherwise the potatoes will burn. And with weak heating, you will not get a ruddy crust.

8. Step 7:

   

   While the potatoes are frying, prepare sour cream. It is better if it is at room temperature, so it is more likely that the sour cream will not curdle from the temperature drop when added to the pan. In advance, dilute the sour cream in water so that there are no lumps left and the mass becomes homogeneous. It is convenient to use a whisk for this.

9. Step 8:

   

   The potatoes are almost ready. You can check this by piercing a slice with a sharp knife. The knife will enter easily, but the potatoes will not fall apart and will look whole. Remove the pan from the stove and put it on a hot plate. Wait a couple of minutes for the potatoes to cool down a little. Then pour the diluted sour cream on the potatoes, add salt, add spices and return the pan to the stove. If everything is done correctly, the sour cream will not curdle from the temperature drop.

10. Step 9:

    

    While the potatoes and sour cream are stewed until tender (about 10 minutes), finely chop the greens to serve the dish.

11. Step 10:

    

    Fried potatoes in sour cream are ready. Arrange the delicious slices on plates and sprinkle with chopped herbs. Bon appetit!