Potatoes in cream

1 serving


Cut raw potatoes into wedges, garlic or thick circles, fold into a sauté pan, sprinkle with salt, crushed pepper (light), pour boiling water in such an amount that it is covered, and cook. When the potatoes are almost cooked, drain, fill with cream, add oil and cook until tender. Season to taste with lemon juice or citric acid, sprinkle with herbs and serve in a serving melchior pan, lamb pan or plate. If the sauce is liquid, you can add flour browning and boil once. You can serve potatoes in cream and on the side dish to meat dishes without sauces (fried beef).