Russian-Style Fried Potatoes with Onion and Dill
Russian Fried Potatoes
Crisp-edged skillet potatoes cooked Russian style with onion, garlic, dill, and a cool spoonful of sour cream.
Nutrition (per serving)
Russian-style fried potatoes are built around a simple idea: sliced potatoes cooked patiently in a wide skillet until the edges brown and the centers turn soft. The dish is homey, practical, and especially good when the potatoes are allowed to sit undisturbed long enough to form a crust.
The onion goes in after the potatoes have started to color, so it sweetens without burning. A little garlic, black pepper, and fresh dill give the skillet a familiar Russian flavor, while sour cream at the table adds a cool contrast to the hot potatoes.
Use waxy or all-purpose potatoes and dry them well before frying. Moisture is the enemy of browning, and crowding the pan will make the potatoes steam instead of crisp. If your skillet is small, cook the potatoes in two batches and combine them at the end.
Serve these potatoes as a side for cutlets, roasted mushrooms, pickles, eggs, or a simple cucumber salad. They are best straight from the skillet, when the browned edges are still crisp and the dill is freshly scattered over the top.
Ingredients
- Yukon Gold Potatoes:2 lb
- Yellow Onion thinly sliced:1 medium
- Sunflower Oil:3 tbsp
- Unsalted Butter:1 tbsp
- Garlic minced:2 cloves
- Kosher Salt:1 tsp
- Black Pepper:1/2 tsp
- Fresh Dill chopped:3 tbsp
- Sour Cream for serving:1/2 cup
Instructions
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Peel the potatoes if desired, then cut them into 1/4-inch half-moons or thick matchsticks. Rinse briefly under cold water and dry very well with a clean towel.
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Heat a large heavy skillet over medium-high heat. Add the sunflower oil, then spread the potatoes in an even layer and cook undisturbed for 5 minutes.
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Turn the potatoes with a wide spatula, scraping up the browned pieces. Continue frying for 8 to 10 minutes, turning every few minutes, until several sides are golden.
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Reduce the heat to medium. Add the sliced onion and butter, then cook for 8 to 10 minutes, turning occasionally, until the onion softens and the potatoes are nearly tender.
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Stir in the garlic, salt, and black pepper. Cook for 1 to 2 minutes, just until the garlic smells fragrant and no longer raw.
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Cover the skillet loosely and cook for 4 to 5 minutes more, lowering the heat if needed, until the thickest potato pieces are tender all the way through.
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Uncover, raise the heat to medium-high, and fry for 2 to 3 minutes to re-crisp the edges. Taste and adjust the salt.
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Scatter the dill over the hot potatoes and serve immediately with sour cream on the side.
Tips & Notes
- Dry the potatoes thoroughly after rinsing; wet potatoes will steam before they brown.
- A cast-iron or stainless-steel skillet gives better browning than a crowded nonstick pan.
- Add the dill off the heat or at the very end so it stays bright and fresh.
