Fixed Sour Cream Triplets with Dill and Garlic
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,000 potato (s) (triplets)
- 2 cups sour cream
- 1 bunch dill
- 2 cloves garlic
- salt and pepper
- possibly curry
Print Recipe
Pin Recipe Instructions
- A Russian friend brought us these delicious potatoes for our barbecue and everyone was very enthusiastic about this simple recipe.
- Cook the triplets in sufficient, lightly salted water for about 10-15 minutes. In the meantime, stir the sauce in a bowl or box with a lid made of sour cream, chopped dill and the pressed garlic. (For the not so brave it can be fewer toes). Season with salt and pepper. Now drain the cooked triplets and add them while they are still hot. Put the lid on and shake, shake, shake.
- You can actually eat the potatoes straight away. I think they are better pulled through when cooled and taste even better.
- Goes well with grilled meat and fish.
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