Potatoes with Sour Cream and Bacon

4.94 from 15 votes

Potatoes with Sour Cream and Bacon

Creamy, herby, and with just the right amount of bacon and dill, these Potatoes with Sour Cream and Bacon are comfort food! Pair with smoked, grilled, or roasted meats and enjoy a delicious side dish with your meal!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: bacon, dill, easy side dish, green onions, potatoes, potatoes with sour ceam and bacon, sour cream

Servings: servings

Calories: 346kcal

Author: Chef Jenn

Ingredients

2 pounds baby red potatoes
6 slices bacon
3 green onions
1.5 cups sour cream full fat works best
2 tablespoons chopped dill

Instructions

Scrub and boil the potatoes in a pot of salted water. You want them fork tender, but not falling apart.
Chop and fry the bacon until it is crispy but not burned. Discard all but 2 tablespoons of the bacon fat.
Slice the green onions and chop the dill. Add them to the pan with the bacon and mix well. It's OK if the pan sizzles a bit.
Mix the sour cream with the bacon, reserved bacon fat, green onions, and dill.
Drain the cooked potatoes and toss them with the sour cream mixture.
Serve and enjoy!

Notes

Chef Jenn's Tips

You don't need to peel the potatoes for this recipe unless the skins are thick and nasty. Still, give them a good scrub.
Don't overcook the potatoes! How to tell when potatoes are cooked? They should pierce easily with the tip of a knife or a skewer without falling apart.
Some brands of sour cream curdle more easily than others. If your brand of sour cream is prone to curdling, you'll need to temper the sour cream. To do this, add some of the hot bacon mixture to the sour cream to warm it up, then put the sour cream mixture back into the skillet. Let your potatoes cool for a minute or two before mixing with the sour cream to reduce any curdling.
If your sour cream curdles, it'll still taste good, but it might not look quite as pretty.
Don't like dill? Swap it for parsley instead.

Nutrition