Potatoes in sour cream sauce are a must-try if you are looking for something new to make with this versatile vegetable. Unlike other versions, my recipe does not include milk, but only sour cream, butter, onions, and a few other ingredients to make the creamy sauce.
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About My Potatoes in Sour Cream Recipe
So, if you love potatoes and don't make this dish, you are missing out. Growing up in Eastern Europe, this was a long-awaited special meal each summer, when we had young potatoes. We have made it just this recipe, with onions, garlic, sour cream, and a lot of fresh dill.
You can make it with any type of potatoes, but it's best when using young, small baby potatoes. If not, use the Yukon gold or red ones as they are waxier.
Ingredients
- Potatoes: baby potatoes, fingerling, or round. You can also use Yukon gold or red types.
- Water: for boiling the potatoes.
- Butter: for sauteing the onion. You can also use oil.
- Onions: yellow or sweet onion.
- Garlic: adds so much flavor to any potato dish.
- Flour: it helps to prevent the sour cream from curdling and makes the sauce smoother.
- Salt and pepper: basic seasonings. But you can also use coriander, paprika, or any dried herbs.
- Fresh herbs: I usually go with dill or parsley. You can also use both.
You can find the ingredient quantities in the recipe card below.
Making Potatoes In Sour Cream Sauce
Wash the potatoes (10 minutes). Rinse and scrub the potatoes under cold water. Cut larger potatoes in half or into quarters. No need to peel if the potatoes are young and have thin skin.
Boil the potatoes (15-17 minutes). Add the potatoes to the large pot. Fill it with enough water to cover, and add a little bit of salt. Bring it to a boil and boil for about 15-17 minutes or until the potatoes are fork-tender. Drain the water once done.
Make the sauce (10 minutes). Melt butter in a large skillet, add diced onion, and sauté over medium heat until translucent (not browned). Stir in garlic and cook until fragrant. Add flour and cook for 1-2 minutes, stirring constantly until the flower browns. Lower the heat, stir in sour cream and season the sauce with salt and pepper to taste.
Combine with potatoes (3 minutes). Add cooked potatoes to the sauce and simmer over low heat for 2-3 minutes covered, stirring them a few times. Taste the dish and add salt or pepper if needed.
Add fresh dill (1 minute). Remove from heat. Add chopped fresh dill on top. Serve immediately.
Realistic recipe total time: 40 minutes.
Useful Tip
If you are using larger potatoes, peel and quarter them before boiling.
Serving Ideas
These potatoes can be a main dish served with any simple salad. But it is better to serve with some kind of protein. We often enjoy them with roasted chicken pieces, baked salmon, or turkey meatloaf.
You can easily serve it on your holiday dish, as an alternative to traditional mashed potatoes. Turkey legs or roasted duck would be a perfect main dish for the feast.
How to Store and Reheat
Transfer the potatoes with the sauce into a tight container and let them cool down. Store the leftovers in the fridge for up to 3 days.
I do not recommend freezing this dish.
Reheat it in the small saucepan over low heat until the internal temperature reaches 165°F.
Reheating tip: You can add a splash of broth, water, or even milk to thin the sauce if needed.
The microwave reheating method is not recommended for this dish.
Other Favorite Potato Recipes
📖 Recipe
Stovetop Potatoes In Sour Cream Sauce
Equipment
- 1 large pot
- 1 large skillet
- 1 colander
Ingredients
- 1½ pound baby potatoes
- 6 cups water enough to cover
- 1 tablespoon butter
- ½ small yellow onion, finely diced
- 1 garlic clove, minced
- 2 teaspoons all-purpose flour
- 1 cup full-fat sour cream
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh dill
Instructions
- Boil the potatoes. Wash and scrub the potatoes. Boil them in a salted water for about 15-20 minutes or until fork tender. Drain and let them steam dry.
- Make the sauce. In a large skillet, melt butter. Saute diced onion until slightly golden brown. Add minced garlic and cook for 1 minute until fragrant. Add 2 teaspoons flour and brown it for 1-2 minutes, stirring it continuously. Turn the heat to the lowest setting. Stir in the sour cream and season the sauce with salt and pepper. If potatoes are not ready yet, take the sauce off the heat and set aside.
- Combine potatoes and sauce. Add cooked potatoes to the sauce and gently stir to coat. Cover the skillet with the lid and gently simmer it for 1-2 minutes, stirring a few times. Garnish with fresh dill and serve.
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