Food & Cooking Recipes Quick & Easy Recipes Russian Potatoes in Buttermilk Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 31, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 30 mins Total Time: 30 mins Servings: 4 Ingredients 1 pound small red- or purple-skinned potatoes (about 20) 2 tablespoons unsalted butter 1 medium onion, chopped (about 2 cups) ½ teaspoon coarse salt 1 ⅓ cups cold well-shaken buttermilk Flaky sea salt, such as Maldon, and freshly ground pepper Fresh dill, for garnish Directions 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. 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. 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. Rate it Print