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Russian Potatoes in Buttermilk

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Jonathan Lovekin

Source: Martha Stewart Living, May 2013


  • 1 pound small red- or purple-skinned potatoes (about 20)
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped (about 2 cups)
  • 1/2 teaspoon coarse salt
  • 1 1/3 cups cold well-shaken buttermilk
  • Flaky sea salt, such as Maldon, and freshly ground pepper
  • Fresh dill, for garnish


  1. Place potatoes in a steamer. Fill a large pot with 1 to 2 inches water and place steamer in pot. Bring water to a simmer, cover, and steam potatoes until tender and easily pierced with a knife, 20 to 25 minutes.

  2. Meanwhile, melt butter in a large skillet over medium heat. Add onion and coarse salt and cook, stirring occasionally, until onion is softened and golden, about 20 minutes.

  3. Divide potatoes and onions evenly among 4 bowls. Pour 1/3 cup buttermilk over each serving, season with flaky salt and pepper, and garnish with dill.

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