Potatoes, Red - Master Cookbook Recipe # 679
These Red Potatoes are a simple yet elegant side dish that highlights the natural texture and vibrant color of the red skins. By gently folding in the sour cream and butter, you create a rich, creamy coating that perfectly complements the hearty, fork-tender potato chunks without losing their rustic appeal.
This is recipe #679 in Tammy’s Master Cookbook.
Ingredients
- 2.5 lb. red potatoes
- 1/4 cup salted butter
- 1/2 cup sour cream
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- Water (for boiling)
Instructions
- Prep: Wash the potatoes thoroughly. Use a knife to trim away any discolored spots, but keep most of the red skin intact for color and texture.
- Chop: Cut the potatoes into 1-inch pieces and place them into a medium stockpot or saucepan.
- Boil: Cover the potatoes with water and bring to a boil. Continue boiling for 15-20 minutes, or until the pieces are fork-tender.
- Drain: Carefully drain the water from the pot.
- Season: Add the butter, sour cream, salt, and pepper to the hot potatoes.
- Finish: Lightly stir the ingredients together, being careful not to break up the potato chunks. Serve while warm and creamy.
Notes
Tammy’s Tips
To keep the potatoes from becoming mushy, make sure you drain them as soon as they are fork-tender; letting them sit in the hot water too long will make them fall apart when you stir in the cream. If you want to add a little extra flavor, a sprinkle of fresh chives or dill at the end pairs beautifully with the tangy sour cream. Using a high-quality salted butter really makes the flavor of the red skins shine, so don't be afraid to use the good stuff!
Nutrition Facts
Calories
464Fat
14 gSat. Fat
5 gCarbs
85 gFiber
4 gNet carbs
81 gSugar
62 gProtein
6 gSodium
315 mgCholesterol
13 mg