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Gallery Russian Potatoes in Buttermilk Credit: Jonathan Lovekin Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1 pound small red- or purple-skinned potatoes (about 20) 2 tablespoons unsalted butter 1 medium onion, chopped (about 2 cups) 1/2 teaspoon coarse salt 1 1/3 cups cold well-shaken buttermilk Flaky sea salt, such as Maldon, and freshly ground pepper Fresh dill, for garnish
Gallery Russian Potatoes in Buttermilk Credit: Jonathan Lovekin
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Gallery
Russian Potatoes in Buttermilk Credit: Jonathan Lovekin
Russian Potatoes in Buttermilk
Credit: Jonathan Lovekin
Russian Potatoes in Buttermilk
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 1 pound small red- or purple-skinned potatoes (about 20) 2 tablespoons unsalted butter 1 medium onion, chopped (about 2 cups) 1/2 teaspoon coarse salt 1 1/3 cups cold well-shaken buttermilk Flaky sea salt, such as Maldon, and freshly ground pepper Fresh dill, for garnish
Directions
Place potatoes in a steamer. Fill a large pot with 1 to 2 inches water and place steamer in pot. Bring water to a simmer, cover, and steam potatoes until tender and easily pierced with a knife, 20 to 25 minutes.
Meanwhile, melt butter in a large skillet over medium heat. Add onion and coarse salt and cook, stirring occasionally, until onion is softened and golden, about 20 minutes.
Divide potatoes and onions evenly among 4 bowls. Pour 1/3 cup buttermilk over each serving, season with flaky salt and pepper, and garnish with dill.
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All Reviews for Russian Potatoes in Buttermilk
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All Reviews for Russian Potatoes in Buttermilk
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
