Young potatoes in sour cream
4 servings
30 minutes
Young potatoes in sour cream is a simple yet exquisite dish of European cuisine that embodies tenderness and creamy texture. The young potatoes, with their sweet flavor and thin skin, are first boiled until soft and then gently mixed with sour cream and butter, giving them a velvety richness. The finishing touch is fresh dill or parsley, adding aromatic freshness. This dish evokes cozy home lunches where the natural taste of ingredients is cherished. It can be served as a side to meat or fish but stands alone as a light dinner. A wonderful choice for those wanting to enjoy the tenderness of young potatoes in a creamy-sour cloud.
1
Prepare all the ingredients.
2
Boil peeled young potatoes in salted water, drain the water, add sour cream and butter, and mix while shaking.
- Potato: 1 kg
- Sour cream: 5 tablespoon
- Butter: 1 tablespoon
3
Sprinkle with chopped dill or parsley on top.
