Potatoes with Sour Cream
Crispy golden potatoes tossed in a creamy, tangy sour cream sauce with a hint of spice. A simple, comforting side dish that comes together in under an hour.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 6g
Ingredients
- 2 lb potatoes
- 1 cup sour cream
- 1 tsp paprika
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Scrub the 2 lb potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until just fork-tender, about 10 minutes. Drain well.
- 2
Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the drained potatoes in a single layer (work in batches if needed) and cook without stirring for 4-5 minutes until the bottoms are golden brown.
- 3
Flip the potatoes and continue cooking, stirring occasionally, until they are crispy and golden on all sides, about 8-10 minutes more. Season with the 1 tsp salt and 1/2 tsp black pepper.
- 4
Reduce heat to low. Add the 1 cup sour cream and 1 tsp paprika to the skillet. Stir gently to coat all the potatoes evenly.
- 5
Cook for 2-3 minutes, stirring constantly, until the sauce is warmed through and slightly thickened. The potatoes should be fully coated and the sauce should be creamy, not runny.
- 6
Remove from heat and serve immediately, garnished with extra paprika or fresh herbs if desired.
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Knife
- Cutting board
- Wooden spoon
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