Creamy Fried Potatoes

An excellent vegetable side dish with a rich, creamy flavor! Fried potatoes in sour cream are simply delicious! It goes well with meat, chicken or fish. The dish can be supplemented with fresh dill or parsley, and your favorite spices can be used in the cooking process. Potatoes will only benefit from this!
cook time: 45 min
Hazel Farrow
Creamy Fried Potatoes

Nutrition Facts (per serving)

122
Calories
7g
Fat
14g
Carbs
2g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Water 60 ml
Potato 700 g
Sour cream (I have 20%) 100 g
Vegetable oil 2 tbsp
Dry spices (I have paprika and freshly ground black pepper) to taste
Greenery (I have parsley) to taste

Recipe instructions

Step 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 be fresh. Any fat content to suit your taste. You will also need purified water. Use refined vegetable oil for frying with a low smoking point. To prepare the dish, you will also need your favorite spices and salt. Use fresh herbs to serve.

Step 2

Step 2
Potatoes for cooking must be free of dark spots, signs of rot and damage. It is also advisable to take smooth, regular-shaped potatoes, so that it is easier to peel and there are fewer holes from cutting out eyes. Wash the potatoes thoroughly with a brush under running water to remove any dirt, and carefully peel off the skins. And rinse the already peeled tubers again. This will help wash away any remaining sand.

Step 3

Step 3
Then cut the potatoes into medium-sized slices of any shape. I cut the tuber in half and then crosswise into slices about 5mm thick. The most important thing is that the pieces are approximately the same size so that they cook at the same time. Otherwise, some of the slices may remain raw, and the other part will be too steamed.

Step 4

Step 4
Rinse the cut 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.

Step 5

Step 5
Dry the washed potatoes with a clean towel. We donʼt 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.

Step 6

Step 6
Pour vegetable oil into the bottom of a non-stick frying pan and heat it. By the way, you can use any suitable frying pan. If you have a "grandmotherʼs" cast iron frying pan, it will work perfectly for this purpose. Place the potato slices in the heated oil and fry over medium heat until the potatoes are half cooked. The heat should not be too high, otherwise the potatoes will burn. And with low heat you won’t get a golden brown crust.

Step 7

Step 7
While the potatoes are roasting, prepare the sour cream. It is better if it is at room temperature, as there is a greater chance that the sour cream will not curdle due to temperature changes when added to the pan. Dilute the sour cream in water in advance so that there are no lumps left and the mass becomes homogeneous. It is convenient to use a whisk for this.

Step 8

Step 8
The potatoes are almost ready. You can check this by piercing the slice with a sharp knife. The knife will go in easily, but the potatoes will not fall apart and will look intact. Remove the pan from the stove and place it on a hot rack. Wait a couple of minutes for the potatoes to cool slightly. Then pour the diluted sour cream over the potatoes, add salt, add spices and return the pan to the stove. If everything is done correctly, the sour cream will not curdle due to temperature changes.

Step 9

Step 9
While the potatoes and sour cream are simmering until tender (about 10 minutes), finely chop the greens to serve.

Step 10

Step 10
Fried potatoes in sour cream are ready. Place the delicious slices on plates and sprinkle with chopped herbs. Bon appetit!

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