Fried potatoes in sour cream

Step-by-step preparation

Cooking time: 45 mins

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.

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.

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.

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 fry, but stew.

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.

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 "grandmother's" 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.

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.

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.

9. STEP 9

   

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

10. STEP 10

    

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

Comments on the recipe

Urmida

16.08.2023

4.7

I fry in vegetable oil with mushrooms and without sour cream.

Elena Pankina

16.08.2023

4.6

I made fried potatoes in sour cream for dinner: quick and easy! The potatoes were washed, peeled, and cut into slices. I put the slices on a plate and washed them several times. Fry potato wedges in a heated frying pan in vegetable oil. Add salt and spices to the sour cream and mix. Remove the potatoes from the heat and add sour cream and spices to the pan. Returned to the heat, stirred and simmered together a little. Sprinkle the finished dish with parsley. Nourishing, appetizing and tasty 👍. Thanks to the author for the recipe and I recommend trying it 😊

Natalia M

16.08.2023

5

I cooked fried potatoes in sour cream for dinner as a separate dish. Potatoes are generally a universal vegetable; you can cook a lot of things from them, and when fried they are very tasty. And if you season the fried potatoes with sour cream and simmer a little, you get a new tasty dish. I also always wash the potatoes to remove starch and dry them with a towel or paper napkins. This way the slices turn out whole and beautiful, with a golden brown crust. My potatoes are white and starchy, but they didn’t fall apart during cooking and remained the same shape. For spices I used smoked paprika, a little curry and black pepper. I used sour cream with a fat content of 15%; when diluted with water, the mixture became liquid, but in the frying pan, the dressing was quickly absorbed into the potatoes and a little was left for gravy. Overall, the dish turned out delicious, with a delicate creamy flavor. At the same time, the slices are rosy and beautiful. Potatoes look good on a plate with greens, and parsley adds a fresh, fragrant aroma. Next time I'll try adding mushrooms and more sour cream, I think it will also turn out delicious.