Cook new potatoes with sour cream. New potatoes with dill, garlic and sour cream

New potatoes are a very tasty summer side dish, which, moreover, can be easily prepared. It goes well with almost any dish, be it fish or meat. Today I propose to make boiled new potatoes with sour cream, garlic sauce and herbs. The potatoes turn out tender, soft - you'll just lick your fingers!

Ingredients for preparing new potatoes with sour cream and herbs:

• Potatoes 1 kg
• Dill greens
• Sour cream 3-4 tbsp.
• Garlic 1-2 cloves
• Butter 80 g

Recipe for cooking new potatoes with sour cream and herbs:

1. Wash the young potatoes and remove thin skins. You can do this with a wire brush or scrape it with a knife.

2. If the potatoes are large, cut them into several pieces. It should be approximately the same size. Place in a saucepan, add water and put on fire. When the potatoes boil, turn the heat down to medium and cook for about 30 minutes, opening the lid slightly.
It is better not to pour a lot of water; the water should cover the potatoes by 1-2 fingers.

To make the new potatoes tender and soft, it is better to salt them at the end of cooking - during cooking or already prepared boiled potatoes.

3. While the potatoes are boiling, prepare the herbs and sour cream and garlic sauce. Wash the greens, dry and chop. Cut the garlic into small cubes and mix with sour cream.

4. When the potatoes are cooked, drain the water, add butter, herbs, and salt. Pour in sour cream and garlic and mix well.

Photo of new potatoes © Shutterstock

Young potatoes, the recipe for which is offered tochka.net, in our opinion, it turns out especially tasty and aromatic if you don’t just pour sour cream on it, but prepare a sour cream filling. For this, garlic and dill are traditionally added.

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Young potato tubers are called those that did not have time to ripen, but were collected immediately a couple of weeks after the end of flowering. These potatoes are distinguished from old ones by their easily scraped thin skin and a small amount of starch, which reduces the calorie content of the product.

Unripe potato tubers are loved primarily for their juiciness, delicate and sweet taste. This vegetable is not suitable for puree; potatoes can be baked in the oven, fried, or boiled whole tubers.

You've probably heard that new potatoes go well with sour cream and dill. Boiled potatoes are most often served with butter and dill. You can improve this option a little more and cook new potatoes in sour cream and dill.

You can easily replace the sour cream in the recipe with heavy cream. If possible, do not use twigs in dill; it is the thin leaves that have excellent taste compatibility with new potatoes.

Taste Info Main potato dishes

Ingredients

• New potatoes – 600-800 g;
• Sour cream – 5-6 tablespoons;
• Butter – 60 g;
• Garlic – 1 clove;
• Salt, allspice and fresh dill - to taste.

How to cook young potatoes in sour cream and dill

Both medium-sized tubers and large and small ones are suitable for cooking. It is only important that they are approximately the same size among themselves. You need to remove the thin skin from the potatoes. It can be scraped off with the back of a knife or the rough side of a washcloth. Medium and large root vegetables need to be cut into halves (or even quarters). If the dish is prepared from small potatoes, then you can leave them whole.

Prepared tubers should be placed in a pan of boiling water of a suitable size. A small pea of ​​allspice thrown into the water along with the potatoes will add an additional note of flavor to the dish. A few minutes before the end of cooking, add salt to taste.

Immediately after adding salt to the pan with new potatoes, you should start preparing the sour cream dressing. For it, in a separate deep plate, combine sour cream, a clove of garlic passed through a press, finely chopped fresh dill, salt and ground pepper.

To prevent the sour cream in the dressing from curdling during the stewing process, it is better to choose a homemade product or from the store, but with maximum fat content. For the same reason, the dressing should not be cold.

As soon as the potatoes are cooked until tender, drain the water and add room temperature butter cut into small cubes.

We do not remove the potatoes from the pan.

As soon as the butter has time to melt, pour the prepared sour cream dressing on top of the still hot tubers. Then you should carefully mix everything so that the potatoes literally bathe in the sauce and their creamy-spicy taste is evenly distributed in the dish.

This can be done with a spoon or by shaking the covered pan several times. But you shouldn’t shake or stir too hard, so as not to damage the integrity of the pieces.

After this, put the pan on low heat and heat the potatoes with sour cream dressing. Having absorbed it, the young potatoes will have a creamy garlic flavor and aroma.

Flavorful new potatoes should certainly be served hot, as an independent treat or as a side dish for meat or fish dishes.

Young potatoes with sour cream and dill can be cooked not only on the stove in a saucepan, but also in a slow cooker; you can simmer them in a frying pan for a little longer. Also, almost boiled young potatoes can be baked in the oven in a ceramic form. Here we proceed in the same way as in the recipe, but do not fully boil the potatoes, put them in a mold, pour dressing on top and send them to bake in the oven for 15 minutes. It will turn out great too.

The most delicious potato in the world for me is new potatoes with sour cream. If you take a young, preferably small as a pea, with a thin skin, scraping, rather than cutting off this skin, lightly simmer the potato mugs in boiling water, and then bake with sour cream, then you can give your soul for this potato. At the beginning of summer, I always looked for such small potatoes at the market and, not paying attention to the surprised looks of others, I bought a lot of them. And when dacha life began, we began to plant some potatoes so that we could joyfully dig them up when they bloomed.

Young potatoes with sour cream have a special taste and smell. It should not be cleaned by cutting off the skin, but simply scrape off the skin. The skin of fresh new potatoes can be easily removed with a hard sponge. Lightly peeled new potatoes have their own special taste. It is also important that I do not boil the potatoes completely, but only simmer them in boiling water for a few minutes. It remains dense and does not crumble, retains its taste and is easy to bake. My grandmother fried potatoes with sour cream after boiling, I did the same. But recently I started baking it with sour cream in the oven. This makes young potatoes with sour cream even tastier.

Time: 30 minutes
Difficulty: easy
Ingredients: 4 servings

Sometimes I don’t bake potatoes, but simply after boiling them, lightly fry them in a frying pan over high heat until golden brown, and then add sour cream and simmer them until tender over low heat. It turns out delicious. I prefer the taste of oven potatoes, but small quantities of new potatoes can be easier and faster to cook on the stove.

How I Cook New Potatoes with Sour Cream. Details and with Photos:

• I use a sponge to peel the thin skin off the potatoes and cut out the eyes. I cut into circles

• I put the potato slices into boiling salted water and after boiling again, cook it over medium heat for about 5 minutes. I put the potatoes in a colander.

• I turn on the oven to preheat at 200 degrees. Place the potatoes in a heat-resistant form, add sour cream, butter and mix. I add salt to taste. Stirring

• I send the potatoes to bake in the oven. After about 20 minutes, the new potatoes with sour cream are ready

• Today, to the new potatoes with sour cream, I simply added herbs and a couple of sweet cherry tomatoes from the garden