The rules of cooking delicious potatoes with sour cream and greens

To cook the potatoes round as a whole, it is important to choose the tubers are small and always the same size. Then the dish will turn out much faster, and the potatoes are cooked evenly.

To create beautiful dishes is very important not to overcook the potatoes. It should retain its shape but be soft.

Fill the cooked potatoes with fresh herbs is at the very end. Otherwise the dish will not be as fragrant. Potatoes perfectly combine the dill, green onion, oregano, rosemary.

Boiled potatoes with sour cream and fresh herbs

To prepare this dish you will need:
- 500 g young potatoes of equal size;
- 2 liters of water;
- 1 teaspoon butter;
- 2 tablespoons of sour cream;
- a bunch of dill.

Potato peel, wash thoroughly under running water and add to the pan. Cover with water, bring to a boil, remove the foam and cook until tender. It is very important that they do not seethe, and retained its shape. 10 minutes before the end sprinkle with a little salt potatoes. Then drain the water, put in a saucepan the butter, sour cream and finely chopped dill. Cover pot and shake it several times to keep the contents mixed.

Baked potatoes with mushrooms in sour cream

- 500 g of potatoes;
- 200 g mushrooms;
- onions;
- 1 tbsp. tablespoon butter;
- 150 ml cream;
- 200 g of sour cream;
- ½bunch of dill and chives
- salt and spices to taste.

Round small sized potatoes, boil in their skins until soft. Then peel, put in a baking dish and season with salt. Half rings of onion and coarsely chopped mushrooms lightly fry in butter. Add sour cream, cream, salt and spices. Bring to a boil, and then pour the sauce potatoes. Put the dish in a preheated 200oC oven and bake for 20 minutes. Ready potatoes with mushrooms sprinkle with dill and chives.

Young potato in sour cream in slow cooker

- 6-8 potatoes;
- 150 g sour cream;
1 teaspoon nutmeg;
- 100 ml of water;
- 1 teaspoon butter;
- black pepper and salt;
- 2 cloves of garlic;
- parsley and dill.

Potatoes thoroughly wash and put in slow cooker, pre-oiled. Add salt, pepper, sprinkle with ground nutmeg. Add water, sour cream and carefully mix. Select the mode "Suppression" and set the time to 1 hour. When the potato is ready, place it in a deep dish, season skip through the press garlic and chopped greens. Serve before it gets cold.