Sour Cream New Potatoes
This Sour Cream New Potatoes recipe is SO EASY! Tender baby potatoes coated in a creamy, garlicky sauce with fresh herbs for irresistible flavor.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Small skillet or saucepan
- Measuring cups and spoons
- Sharp knife and cutting board
- Spoon or spatula
Ingredients
- 3 pounds baby new potatoes small, firm with smooth skins
- 1/4 cup salted butter
- 1 clove garlic minced
- 1/3 cup sour cream full-fat
- salt to taste
- black pepper freshly ground, to taste
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
Instructions
- Wash the baby new potatoes thoroughly to remove any dirt. Place them in a large pot and cover with cold water by an inch. Add a pinch of salt and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle boil and cook until the potatoes are fork-tender, about 15-20 minutes depending on their size.
- Drain the potatoes in a colander and return them to the hot pot for a minute or two. This helps any excess moisture evaporate, preventing the sauce from becoming watery.
- While the potatoes are steaming dry, melt the salted butter in a small skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned – this step ensures the garlic flavor is mild and mellow.
- In a large mixing bowl, combine the sour cream with the warm garlic butter mixture. Stir well to create a smooth sauce. Season with salt and freshly ground black pepper to taste.
- Add the warm potatoes to the sour cream mixture and gently toss until each potato is evenly coated. Fold in the chopped fresh dill and parsley, distributing the herbs throughout for a fresh, vibrant finish.
- Transfer the Sour Cream New Potatoes to a serving dish and enjoy immediately. The dish is best served warm for optimal creaminess and flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of milk or sour cream to refresh creaminess.
- For dairy-free, substitute sour cream with coconut cream or plant-based alternatives and use olive oil instead of butter.
- Fresh herbs provide the best flavor, but dried herbs can be used at one-third the amount added earlier in cooking.
- Do not overcook the potatoes; they should be tender but maintain shape to avoid a mushy texture.
- Let potatoes steam dry after boiling to prevent a watery sauce.