4 large russet potatoes, peeled, cubed
2-3 tablespoons butter
1/3 cup red wine vinegar
ground black pepper to taste
2 teaspoons onion powder
1 teaspoon all-purpose flour
1 1/2 teaspoons salt
1 teaspoon dried parsley
1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C).
Bring potatoes, sauce, and vinegar to a boil in a large pot over medium heat. Add ground black pepper, onion powder, flour, salt, and pepper. Cook for 1 minute, remove from heat, and let mixture cool.
Stir potatoes into a large skillet. Stir in sour cream and continue frying until smooth and thickened. Serve.