New Potatoes Braised in Sour Cream

| Home | Bio | My Store | Links | Contacts | Menus | Chefs4Students.org

New Potatoes Braised in Sour Cream

Ingredients:

2 pounds new potatoes, scrubbed
1 teaspoon salt
1/2 cup low sodium chicken broth
1 cup sour cream
4 whole cloves garlic, peeled
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill
2 slices of bacon
4 tablespoons, chopped onion

Preparation:

Preheat your oven to 375 degrees F.

Place the scrubbed potatoes in a pot with the salt and cover with cold water. Bring to a boil and then simmer until the potatoes are not quite fork tender. Drain them and put them in a casserole dish.

Combine the chicken broth, sour cream, garlic cloves and a bit of salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill. Pour over the top of the potatoes and cover. Bake for 30 minutes until the potatoes are very tender, but not falling apart.

While the potatoes are cooking, sauté the bacon until it is quite crispy. Remove the bacon to a piece of paper towel to drain and then crumble. Add the onions to the sauté pan and cook until golden brown. Set aside.

When the potatoes are nice and tender, remove the lid from the casserole and top the dish with the onions and bacon bits. Serve.

Home of Chef David Nelson's Specialty Spice Blends and more!