These sour cream potatoes are better than you can even imagine! They're creamy, comforting, and incredibly satisfying. This easy recipe is super quick to make and goes with just about anything.
Today's sour cream potatoes are just perfect! I could honestly eat them every day - either just as they are, topped with a poached or fried egg, or served as a creamy potato side dish with Cornflake Fried Chicken or Brats on the Stove.
Ingredients: 6 | Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 12 slices | Difficulty: Easy
Recipe ingredients
Potatoes: Use potatoes that keep their shape after boiling. Yukon Gold or red potatoes work best - they stay firm and tender. Avoid floury potatoes like russets, as they will fall apart. Check out more delicious potato dishes like Fingerling Smashed Potatoes or Baked Potatoes and Cabbage.
Sour cream: Use regular sour cream with about 18-20% fat or more - the Eastern European smetana, for instance. Try this amazing Sour Cream Potato Salad, too.
Sour pickles: Your favorite kind, anything works.
Fresh or frozen herbs: I used fresh oregano because I have so much of it in my garden right now. But chives, parsley, or dill are all perfect.
See the recipe card for full information on ingredients and quantities.
How to make sour cream potatoes?
Step #1: Peel, thickly slice the potatoes, and place them in a pot.
Step #2: Cover them with cold water, add salt, and cook them until fork tender. Drain them and let them steam briefly.
Step #3: Mix them with the butter, and once they are coated, add seasoning, then sour cream, herbs, pickles, and vinegar.
Step #4: Serve immediately while slightly warm or let them cool slightly.
Storage
Store leftover sour cream potatoes in an airtight container in the fridge. They keep well for about 3 to 4 days.
I never reheat sour cream potatoes because the sour cream doesn't warm up well. I serve the leftovers cold, like a creamy potato salad.
The potatoes with sour cream are not suitable for freezing.
Sour Cream Potatoes
Equipment
- Cooking pot
- Large bowl for serving
Ingredients
- 2 lbs potatoes Note 1
- 1 tablespoon butter soft
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ⅔ cup sour cream Note 2
- 1 to 1 ½ tablespoons apple cider vinegar to taste
- 1 cup sour pickles diced, about 5.5 oz/ 150 g
- a small bunch of oregano or other herbs, finely chopped, Note 3
Instructions
- Cook the potatoes: Peel and wash the potatoes. Cut them into thick slices, about ¾ inch/ 2 cm thick. Place the slices in a pot, cover with cold water, add some salt, and cook until fork-tender - about 10 to 15 minutes, but check to avoid overcooking.2 lbs potatoes
- Drain the potatoes and return them to the pot. Let them steam in the hot pot for 1 to 2 minutes to remove excess moisture.
- Add the soft butter and gently toss to coat the potatoes evenly. Season with salt and pepper, then toss again.1 tablespoon butter + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Toss to combine: Add sour cream, vinegar, diced pickles, and chopped herbs. Toss very gently to combine everything. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.⅔ cup sour cream + 1 to 1 ½ tablespoons apple cider vinegar + 1 cup sour pickles + a small bunch of oregano
- Serve immediately while still warm, or enjoy at room temperature.
Notes
- Potatoes: Use potatoes that hold their shape when boiled - Yukon Gold or red potatoes work best. Avoid floury russets, as they tend to fall apart.
- Sour cream: Use regular sour cream with around 18-20% fat or higher (for instance, Eastern European smetana).
- Herbs: I used fresh oregano because I had plenty of it in the garden. Other herbs (fresh or frozen) like parsley, chives, or dill are just as perfect.
Manu says
Folks, you have to make these potatoes, I already cooked them 4 times. So easy and good.
Adina says
Thank you for the nice words and the rating. We love these potatoes just as much