Potatoes Stewed in Sour Cream with Herbs
by Editorial Staff
A great way to make familiar potatoes tastier is potatoes fried with onions and supplemented with sour cream sauce with herbs. A small amount of turmeric will give the dish a beautiful color and a pleasant aroma. Original, budgetary, and not difficult at all!
Cook: 1 hour 20 minutes
Servings: 5
Ingredients
- Potatoes – 1 kg
- Sour cream (20% fat) – 100 g
- Onions – 140 g
- Fresh dill – 15 g (3-4 branches)
- Turmeric – 1/4 teaspoon
- Salt – 1/2 teaspoon
- Ground black pepper – on the tip of a knife
- Vegetable oil (for frying) – 2 tbsp
Directions
- Prepare the food you need – good quality sour cream is best to prevent curdling from the heat.
- Peel, wash, dry, and cut the potatoes into medium-sized pieces.
- Heat vegetable oil in a skillet and add the chopped potatoes. Stirring occasionally, fry the potatoes over medium heat for about 5-7 minutes, until the potatoes are deliciously browned and half cooked.
- Peel the onion and chop finely. Add to the skillet with potatoes.
- Stir and cook, stirring occasionally, for about 4-5 minutes.
- Prepare sour cream filling.
In a deep bowl, combine sour cream, salt, black pepper, turmeric, and about 100 ml of pure water. Rinse the dill, dry it, chop finely with a knife and add to a bowl. Mix thoroughly. - Pour the sour cream sauce into the skillet.
- Reduce heat to low and stir gently. Cover and simmer the potatoes for about 20-25 minutes, until the potatoes are fully cooked.
- A simple and delicious potato dish is ready to serve!
Enjoy your meal!
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