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Potatoes in cream ii
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. If the sauce is liquid, you can add flour passage and bring to the boil
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. If the sauce is liquid, you can add flour passage and bring to the boil
potatoes - 1 kg, butter - 40 g, cream - 400 g, flour - 5 g, salt to taste
