Stovetop Potatoes In Sour Cream Sauce
Potatoes in sour cream 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.
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.
Notes
Potatoes: if you do not have small potatoes, you can use Yukon gold or red potatoes, peeled and quartered.
Seasonings: you can also use sweet or smoked paprika, ground coriander, or Italian seasoning.
Reheating: it it is best to reheat this dish on the stovetop, over low heat. Add a splash or water, broth or milk to thinner the sauce if needed.
Nutrition
Calories: 334kcalCarbohydrates: 35.5gProtein: 5.1gFat: 17.6gCholesterol: 50.2mgSodium: 366mgFiber: 2.8gSugar: 4.3g
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