Russian Style Home Fries with Creamy Garlic Sauce…ЖАРЕНАЯ КАРТОШКА…25 Days of Holiday Treats
This is the Russian Holy Grail of comfort food. Tender and crispy home fries that are sauteed with garlic and onions to achieve savory perfection. And with 5 ingredients it really does not get much simpler.
Course Potatoes/Side Dish/ Breakfast
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Mila Furman
For the potatoes:
2.5poundsYukon gold potatoes
1minced garlic clove
salt and pepper to season
chopped dill for garnish or if desired to add to the potatoes at the very end
For the sauce
finely chopped dill
salt and pepper for seasoning
We start this dish by peeling our potatoes. For this dish I prefer to use Yukon golds. They remind me of the potatoes we had in Russian and makes me feel authentic.
Next we slice them up into fry like shapes.
Then we pour some oil into a large NON STICK pan. Any oil will do. We used to use a combination of butter and vegetable oil. But honestly any oil will do.
Add in all your potatoes, carefully. Some of the moisture on the potatoes may cause the oil to splatter on you.
Leave it alone for 5 minutes cooking over medium high heat UNCOVERED.
Flip them over to the other side and let them go for another 5 minutes. In the meantime grab a whole onion, peel it and slice it into slices...in fact here's a tutorial for ya'!
Now add in your onions and if necessary a bit more oil. You see those potatoes suck up the oil, so you need to add just a tad more to keep them cooking rather than burning.
Now place the lid on top. For me this is crucial. WHY? Because I like my taters nicely browned on the outside and buttery soft and sweet on the inside. And since we have already fried them up nicely, the insides will now get the opportunity to get soft. HOWEVER if you like them nice and crispy...right now is a great time to stick them in a 450-degree oven until they are done. Just remember to flip them now and then.
Grab your handy dandy microplaner or micro grater and grate up 3 cloves of garlic. Set aside 2 of them to be used in the sauce later on. For now, we need just one for the potatoes...remember the potatoes are the star here not the garlic.
Once your taters are soft, taste for seasoning, turn of the heat and add the garlic. Toss everything together and close the lid for another 2-5 minutes so the garlic flavor seeps in everywhere.
Now lets whip up the sauce...take some mayo, some sour cream, salt, pepper and that grated garlic... oh and a few sprigs of chopped dill. Mix it all up and that's the magical sauce. It's a Russian aioli if you will.
Serve it alongside your potatoes...dip..enjoy...and share in our nostalgia.