Potatoes in sour cream sauce

Ingredients

• 1500 g potatoes
• 500 ml frying oil
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 20 g butter
• 200 ml sour cream with 20% fat
• 1 teaspoon potato seasoning
• 50 g Parmesan

Preparation

1. Take the sour cream out of the fridge 15 minutes before you start. Peel the potatoes, cut them into roughly 2 cm cubes, rinse them with cold water and dry them well. 2. Pour 500 ml oil into a frying pan and heat it for 3 minutes, until it shimmers. Sprinkle the salt and pepper over the potatoes, then fry them in 4 batches of 375 g, for 10 minutes each, turning them until golden and tender in the middle. 3. Transfer the potatoes to paper towels. Let the remaining oil cool, then strain it for another use. 4. Melt the butter in a nonstick frying pan over low heat. Add 50 ml sour cream, the potato seasoning and Parmesan, then stir for 2 minutes, until smooth. 5. Take the pan off the heat. Gradually stir a few spoonfuls of hot sauce into the remaining 150 ml sour cream, then pour it all into the pan. Return it to low heat and let the sauce simmer gently for 3 minutes, until it coats the spatula. 6. Add the potatoes and stir for a minute, until they’re coated in sauce. Serve hot.