600 grams of potatoes
50 g potato starch
flour for potatoes forming
100 g of country sour cream
dill and chives to serve
STEP BY STEP RECIPE
Boil the potatoes in their jacket. Peel and mash with a shredder. Spread the mass on a towel and cool.
Melt the butter without bringing it to a boil. Mix half of it with the potatoes, the starch and the egg, beaten with a pinch of salt. Stir until smooth.
Divide the mass into 20g pieces. Form the tortillas to a medium thickness. Do not use too much flour! Fry both sides over medium heat in vegetable oil until golden brown.
Reduce heat. Mix sour cream and remaining melted butter and pour over the potatoes. Cook under cover for another 5-7 minutes. Serve hot with finely chopped chives and dill.