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French-braised potatoes

Cooking recipes / Second-course recipes / Vegetable

Did not have time to cook lunch, but want hot? But quickly, so as not to mess around? Potatoes braised in sour cream, with a ray toasted on a speck, are a great way out!

potatoes - 1 kg, speck (spig, stove) - 150 g, onions - 150 g, sour cream - 0.5 cups, or broth - 0.5 cups, cumin - 1 teaspoon, salt to taste, pepper to taste

How to make French-braised potatoes: Chop the speck into pieces, fry with onions. Peel and finely chop the raw potatoes, add a slice of crushed garlic, pepper and cumin. Put all this in a saucepan, pour sour cream and broth. Extinguish until ready. Serve French-braised potatoes hot.