Description
Golden, crispy pan-fried potatoes served with a tangy sour cream and fresh dill topping, perfect as a savory side or appetizer.
Ingredients
Units
Scale
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper to taste
- 1/2 cup sour cream
- 2 tbsp fresh dill, chopped
- 1 garlic clove, minced (optional)
- 1 tsp lemon juice (optional)
Instructions
- Boil the halved baby potatoes in salted water for 8–10 minutes until just tender. Drain and let cool slightly.
- In a large skillet, heat olive oil and butter over medium-high heat.
- Add the potatoes cut side down and cook without stirring for 5–7 minutes until golden and crispy.
- Flip and cook the other side until crispy and browned, about 4–5 minutes.
- Season with salt and pepper.
- In a small bowl, mix sour cream, dill, minced garlic (if using), and lemon juice (if using).
- Serve potatoes hot with a dollop of the sour cream and dill mixture on top or on the side.
Notes
- Use ghee instead of butter for extra crispiness and flavor.
- Don’t overcrowd the pan to ensure even crisping.
- Red or yellow baby potatoes work best.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg