Butter-fried waxy potatoes get dressed with sour cream squeezed straight from the bottle and fresh chives, a weeknight supper that tastes richer than it is. The shelf's squeeze bottle means no sour cream sits open in your fridge. Serve it as a light dinner or alongside grilled chicken.

Serves 2. 25 minutes, 20 at the stove.

About 390 calories a serving, 6 g protein, 42 g carbohydrate, 23 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut one pound of waxy potatoes into half-inch cubes and place in a large skillet with 2 tablespoons butter over medium-high heat. Stir often until the potatoes turn golden and crisp at the edges, about 15 to 18 minutes, then taste and season with salt and pepper.18 min
2. Transfer the potatoes to a serving dish, squeeze 4 ounces of sour cream over them in a thin stream, and snip enough fresh chives over the top to cover.

Note Swap waxy potatoes for cauliflower florets if you have them. Leftovers keep two days in the fridge and warm through gently in a skillet with a splash of water. Serve alongside a green salad or roasted vegetables for a more substantial meal.