Sour Cream Potatoes

5 from 1 vote

These sour cream potatoes are creamy, comforting, and incredibly satisfying - easy to make and perfect with almost anything.

Prep Time15

Cook Time15

Course: Main Course, Side Dish

Cuisine: American, German

Diet: Vegetarian

Servings: servings

Calories: 279kcal

Author: Adina

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.

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.