Tuesday, November 22, 2011

Lithuanian Potatoes in Sour Cream

Here is super yummy potato recipe. I had it as my main dish for dinner with a side salad. If you prefer, you can of course have it as a side with some meat. For a vegetarian version, just leave out the bacon. This recipe will also be linked to this month's Cook Around the Globe roundup.

Six months ago: Pretzel Sticks with Cheese and Salami


4 medium potatoes, peeled and quartered lengthwise
2-3 slices of bacon
1 medium onion, minced
1/3 to 1/2 cup light sour cream
salt & pepper
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley

Boil the potatoes in salted water until tender, about 15 minutes. Drain. Meanwhile, fry bacon over medium heat until browned and crisp. Drain on paper towels, then crumble. Discard all of the bacon fat, keeping only 1-2 tsp. Fr onion in bacon fat over medium heat until tender, about 10 minutes. Mix in sour cream, salt pepper, and herbs. Add warm potatoes, toss. Serve immediately with a side salad.

This post is linked to Potato Blog Hop on Katherine Martinelli.


  1. Total comfort food! These looks delicious!

  2. I agree with the previous commenter that your dish looks like the best kind of comfort food. I will leave out the bacon as I'm a pescetarian (I exclude all meat except for seafood). I'm interested in food from other cultures, and the Lithuanian Potatoes in Sour Cream looks delicious.