Potatoes appeared in Russia more than two centuries ago. During this time, many dishes were invented with such a hearty and tasty product. This root vegetable is often served as an independent dish or side dish. To do this, it can be prepared with sour cream and fresh herbs.
Rules for cooking delicious potatoes with sour cream and herbs
To cook whole round potatoes, it is important to choose tubers that are small and always of the same size. Then the dish will turn out much faster, and the potatoes will cook evenly.
To create a beautiful dish, it is very important not to overcook the potatoes. It must retain its shape, but at the same time be soft.
Season the cooked potatoes with fresh herbs only at the very end. Otherwise, the dish will turn out to be not so fragrant. Dill, green onions, oregano, rosemary go well with potatoes.
Boiled potatoes with sour cream and fresh herbs
To prepare such a dish, you will need:
- 500 g of young potatoes of the same size;
- 2 liters of water;
- 1 teaspoon of butter;
- 2 tbsp. spoons of sour cream;
- a bunch of dill.
Peel the potatoes, rinse thoroughly under running water and put in a saucepan. Pour in water, bring to a boil, remove the foam and cook until tender. In this case, it is very important that the tubers do not boil, but retain their shape. 10 minutes before the end, add a little salt to the potatoes. Then drain the water, put butter, sour cream and finely chopped dill into a saucepan. Cover the saucepan with a lid and shake it several times to mix the contents.
Baked potatoes with mushrooms in sour cream
Ingredients:
- 500 g of potatoes;
- 200 g of champignons;
- the head of an onion;
- 1 tbsp. a spoonful of butter;
- 150 ml of cream;
- 200 g sour cream;
- ½ bunch of dill and green onions;
- salt and spices to taste.
Boil small round potatoes in their skins until half cooked. Then peel, fold into a baking dish and season with salt. Lightly fry the onion half rings and coarsely chopped mushrooms in butter. Add sour cream, cream, salt and spices to them. Bring to a boil, and then pour this sauce over the potatoes. Place the dish in an oven preheated to 200 ° C and bake for 20 minutes. Sprinkle the cooked potatoes with mushrooms with dill and green onions.
Young potatoes in sour cream in a slow cooker
Ingredients:
- 6-8 potatoes;
- 150 g sour cream;
- 1 teaspoon of nutmeg;
- 100 ml of water;
- 1 teaspoon of butter;
- ground black pepper and salt;
- 2 cloves of garlic;
- parsley and dill.
Wash the potatoes thoroughly and put them in a multicooker, pre-oiled. Season with salt, pepper, sprinkle with ground nutmeg. Add water, sour cream and mix everything very gently. Select the "Extinguishing" mode and set the time - 1 hour. When the potatoes are ready, put them in a deep dish, season with garlic and chopped herbs passed through a press. Serve until hot.
