How about eating like a czar tonight? Literally eating like a czar. That’s where Potatoes Romanoff comes in. Think of a dish that’s sinfully delicious; a side offering that will eclipse everything else. Forget about mashed potatoes or potato salad. This is the epitome of it all. It’s perfect with a juicy steak or even hamburgers. But you can serve it with chicken, lamb, pork, or anything that calls for a side dish—but what a side dish!  Now, let me state right off the bat that Potatoes Romanoff is not a low calorie rendition. In this case, discard the freakin’ diet. It is a delightful pleasure for that special occasion. It is an easy to prepare, make ahead dish that you can reheat in the oven at your convenience.

The original Potatoes Romanoff calls for peeling the potatoes during the preparation. I discovered a long time ago that peeling potatoes robs them of their natural nutrients. I tend to purchase organic potatoes, and cooking them with skins and all. However, in the original dish, peeled potatoes are shredded in a grater. Since I prepare them unpeeled, shredding doesn’t work. Thus I chop them coarsely instead. If you can’t find organic spuds, just rinse them in water and scrubbed them with a sponge or brush. This should rid them of the nasty pesticides that cover the vegetable.

Also, the original recipe does not include garlic. I am a Nuyorican garlic head and I use it whenever I can. In this instance, it adds that extra zing to the taste.




4 medium-sized potatoes, washed and quartered
1 cup sour cream
1 bunch scallions, thinly sliced
1 clove garlic, peeled and minced
1 cup grated sharp Cheddar cheese
Salt and pepper to taste
Dash of paprika


  1. Preheat oven to 350 degrees F.
  2. Place potatoes in a saucepan, cover with water. Bring to a boil and cook until tender. Drain and chop coarsely.
  3. In a shallow baking dish (I prefer cast-iron), combine potatoes, sour cream, onion, about two-thirds of the Cheddar, salt and pepper. Sprinkle with remaining cheese and dust with paprika. Place in oven and bake for 40 minutes or until golden.
    Yield: 6 servings.