Mouthwatering Polish Lunch: Smoky Kielbasa and Creamy Garlic Potatoes

Allergens

Dairy (heavy cream, sour cream)

Ingredients

• 400 grams kielbasa, sliced into bite
• sized pieces 5 large potatoes, peeled and cut into cubes 6 cloves garlic, minced 2 cups heavy cream 1/2 cup sour cream 2 tablespoons butter 1 tablespoon smoked paprika 1 teaspoon ground black pepper 1 teaspoon salt, or to taste Fresh parsley for garnish

Instructions

1. In a large skillet, heat the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 2 minutes.
2. Stir in the smoked paprika, black pepper, and salt. Cook for another 30 seconds to toast the spices.
3. Add the heavy cream and sour cream to the skillet, stirring well to combine with the spice mixture. Bring the sauce to a simmer.
4. Add the cubed potatoes to the skillet, making sure they are fully coated in the sauce. Reduce the heat to low, cover, and let the potatoes cook until fork tender, about 15 20 minutes.
5. In a separate pan, cook the kielbasa over medium high heat until browned and heated through.
6. Once the potatoes are cooked, add the kielbasa to the skillet and gently toss to combine with the potatoes and sauce. Cook for an additional 2 3 minutes to warm the kielbasa.
7. Remove from heat, garnish with fresh parsley, and serve immediately.

Chef’s Insight

To achieve the perfect smoky flavor, use high-quality kielbasa and ensure it is fully cooked before serving.

Notes

Make sure to use a heavy and wide skillet to accommodate the kielbasa and potatoes.