Skillet-Fried Potatoes in Sour Cream
Appetizing, with a crispy crust - perfect for a quick dinner! Skillet-fried potatoes in sour cream are a great simple dish for the whole family. You can serve them on their own, with a fresh vegetable salad, or as a side dish to fish, meat or poultry.
Updated : 26 November, 2025
Easy
About 20 min.
Ingredients
600 grams
Potato
120 grams
Sour cream
60 milliliters
Water
3 tablespoon
Vegetable oil
0.5 teaspoon
Paprika
5 grams
Dill
5 grams
Parsley
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all the ingredients from the list. You can use sour cream of any fat content. For frying, take any vegetable oil. I use sunflower oil.
Step 2
Wash, peel the potatoes and cut them into sticks no thicker than 1 cm (about 3/8 inch). Put the potatoes into a colander and rinse off the excess starch, or alternatively scald them with boiling water. Then dry them thoroughly. This way you remove extra starch that prevents the potatoes from browning.
Step 3
Add water to the sour cream and stir until smooth. This little trick keeps the sour cream from curdling too much.
Step 4
In a non-stick skillet, heat the vegetable oil over medium heat. Add the potatoes. This is a basic recipe that uses only potatoes, sour cream and spices. However, at this stage you can add other ingredients you like, such as onion sliced into half-moons or mushrooms.
Step 5
Fry for about 10 minutes, stirring from time to time, until most of the pieces are covered with a golden crust. Adjust how browned you want them to your taste. I like when all the potatoes are nicely crusted, while some people prefer softer potatoes without much crust.
Step 6
Reduce the heat to low. Salt and pepper the potatoes, sprinkle with paprika and gently stir, trying not to break the pieces. In addition to the listed spices, you can add others to your taste. There are good ready-made blends for fried potatoes, but they usually already contain salt and pepper, so with those mixes you don’t need to add extra salt and pepper.
Step 7
Pour the sour cream mixture into the skillet and gently stir. Simmer everything together over low heat for about 10 more minutes. If the potatoes are boiling too vigorously at the moment you add the sour cream, it may curdle, so it’s better to reduce the heat in advance.
Step 8
Wash, dry and finely chop the herbs. Choose the greens you like. I use parsley and dill, but cilantro, basil, green onions or wild garlic will also work well.
Step 9
Sprinkle the finished potatoes in sour cream with the chopped herbs and remove from the heat.
Step 10
Immediately divide onto plates and serve. Enjoy!
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