Almost Naked Finnish Potatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A neat side dish that gives a nice appearance and a mellow taste. Goes well with a light main like salmon and fresh green salad. Ingredients:
1-1/2 pounds of very small finnish (small melissa's baby dutch potatoes) |
1 teaspoon olive oil |
1/2 cup sour cream |
1 large clove garlic, grated, or to taste |
sea salt and freshly ground black pepper, to taste |
1 tablespoon finely chopped fresh dill |
Directions:
1. 1. Rinse the potatoes and dry them well.
2. Coat the bottom of large sautee pan with the olive oil.
3. Warm the pan over medium heat.
4. When it is hot, add the potatoes.
5. Reduce the heat to medium low and sauté the potatoes for 3 minutes,
6. tossing and coating them with oil on all sides.
7. Cover and cook for 20 to 25 minutes.
8. Turn them every 5 minutes to prevent them from browning too quickly.
9. If necessary, add a few drops more olive oil and reduce the heat to low to keep them from burning. While they are cooking, mix the sour cream and garlic in a bowl and set aside.
10. When the potatoes are soft and their skins are wrinkly and slightly browned, toss them in the pan with salt and pepper to taste.
11. Add the dill and toss again.
12. Cook for another minute and remove from the flame.
13. Serve the potatoes in a bowl with garlic sour cream on the side.
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