Potatoes in sour cream - general principles and methods of cooking
Potatoes are so popular in cooking that without it, no everyday dish can be imagined. After all, no wonder they say that potatoes - the second bread. It is very tasty, satisfying and indispensable. Vegetable is the basis for both the first and second courses. What foods just do not make it! Soups, mashed potatoes, dranik, zrazy, stewed, baked with mayonnaise or sour cream, fluffy shangi and pies - and all thanks to the potato!
Potatoes can be baked with minced meat, meat, fish or mushrooms. Shriveled cheese, garlic, spicy herbs and spices add a savory flavor to the dish. Delicate mashed potatoes and roasted rosy potatoes are undeniably tasty. However, sometimes you want something unusual. At such moments, you can safely cook the potatoes in sour cream. Nourishing, fast and appetizing! There is a considerable amount of potato recipes in sour cream. An example of original dishes can be potatoes, baked in pots or Italian gnocchi with sour cream sauce, which will certainly surprise you with ease of preparation and excellent taste.
Potatoes in sour cream - food preparation
Unusual taste has new potatoes, literally from the garden. But if the season has not come yet, do not worry. Quite fit and stale vegetable. Before starting to prepare it, rinse and peel it. It is very easy to remove it with a regular knife or vegetable peeler. As for sour cream, it must be fresh (not sour), not too greasy and without lumps (to have a creamy consistency).
Potatoes in sour cream - the best recipes
Recipe 1: Potatoes in sour cream, baked in pots
Every hostess can cook a very simple dish. Why are we going to bake potatoes in pots? Yes, because so the dish will keep maximum taste and juiciness. Who does not have such a device, try baking potatoes in a deep dish for baking (or on a baking sheet), but seal the top with foil. 10 minutes before the readiness, the foil can be removed so that the top slightly browned. Ingredients (per pot):
- 300 gr. potato
- one onion
- two table. spoons of sour cream
- one table. a spoon of milk
- spices
- greenery
- 40-60 gr. hard cheese
Cooking Method:
1. Peel peeled potatoes and onions. He and the other ingredient are cut into thin half rings (if the potatoes are not too large, then you can cut it into rings). Mix plastics potatoes with spices, grated cheese and herbs.
2. Sour cream is diluted with milk. We take a beautiful ceramic pot, lay out the potatoes, on top - chopped onions, pour the dish with sour cream. We send the pot to the oven, not forgetting to cover it with a lid. Bake for fifty minutes at 170-190C.
Recipe 2: Potato gnocchi in sour cream
Gnocchi - a dish of Italian cuisine, reminiscent of Ukrainian dumplings. There are a lot of recipes for these wonderful homemade “donuts”. Let's try to cook them from potatoes and bake in a spicy sour cream sauce with cheese.
Ingredients:
- 4-5 potato tubers
- spices to taste (or pepper, salt)
- two eggs
- three art. spoons of wheat flour
- sunflower oil (for cakes and for greasing the pan)
- half a liter of sour cream
- 300 gr. Dutch cheese
Cooking Method:
1. We clean the potatoes and boil them in salted water. Next, without cooling, mash them in mashed potatoes. Add eggs, spices, a little vegetable oil and flour. Stir.
2. Pour the flour on the table and start from mashed potatoes to form small cakes in the form of puck (with a hollow in the center), rolling them in flour.
3. Lubricate the pan with butter. We lay out our gnocchi and send them to bake for thirty minutes at a temperature of 150-170C.
4. So, when the products turn red, we get a baking sheet. Beat the sour cream slightly (it should not be oily), mix it with Dutch cheese and pour the resulting mass of the product. It is important that the sauce covers each cake.
5. Send to the oven to bake until a fragrant, appetizing, lacquer crust is formed.
Recipe 3: Stewed potatoes in sour cream
This dish is more difficult to prepare than the previous two, but its refined taste more than compensates for the time spent. In order to cook it, we need mushrooms. Use better first-class species - for example, white or champignons. Ingredients:
- 800 gr. potato
- 400 ml of chicken broth (hot)
- 300 gr. sour cream
- 200 gr. mushroom
- 50 gr. olive oil
- three table. soy sauce spoons
- three table. spoons of flour
- three or four garlic cloves
- parsley
- dill
- pepper (ground and peas) to taste
- salt
Cooking Method:
1. Wash potatoes, peel. Spread on a paper towel to dry. Cut into slices. Heat the frying pan with olive oil and fry the slices on high heat until half cooked.
2. Wash the mushrooms (soak, if required by the instruction), cut into thin slices. Peel the garlic. Fry the mushrooms in a separate pan, five minutes before readiness add the squeezed garlic. Do not forget to pepper.
3. Next, mix the potatoes with mushrooms, pour the contents of hot chicken broth so that it covers a third of the solid ingredients. Stew before evaporation of liquid, stirring occasionally. Add soy sauce at the end.
4. While the potatoes are stewing, peel the onion, cut into rings, roll them in flour and fry in a pan until golden brown. Ready potatoes with mushrooms mix with onions, pour sour cream, sprinkle with chopped greens and lay out on plates. Enjoy your meal!
Potatoes in sour cream - useful tips from experienced chefs
- Potatoes must be boiled over medium heat, otherwise the “core” will remain raw and the top layer will melt;
- If you boil the potatoes in a “uniform”, add more water than usual to water, so that it does not crack and crumble during the cooking process;
- In order for the fried potato slices not to fall apart and turn out to be crispy, the peeled tubers must be thoroughly dried or wiped with a clean towel. Salt slices should be at the end of frying, when they are sufficiently browned.
