Description
Baby potatoes showcase the simplicity with garlic and herbs. Salt, olive oil, and fresh parsley create a rustic side dish that will delight you with its authentic flavors and comforting warmth.
Ingredients
Scale
Main Ingredients:
- 2 cups chopped onion
- 2–3 pounds baby Dutch yellow potatoes
- 2 cups grated carrots
- 2 cups heavy cream
Herbs and Seasonings:
- ¼ cup finely chopped parsley
- 1 clove garlic, minced
- Salt and pepper, to taste
Additional Ingredients:
- 2 tablespoons olive oil or your preferred cooking oil
- 1 tablespoon all-purpose flour
Instructions
- Prepare a large pot with salted water, ensuring potatoes are fully submerged. Gently add baby potatoes and simmer for 12-15 minutes until tender when pierced with a fork.
- Drain potatoes thoroughly in a colander, allowing excess water to evaporate completely.
- Select a wide skillet and heat of olive oil over medium heat.
- Mince fresh garlic cloves and sauté for 30-45 seconds until fragrant, being careful not to burn.
- Dice yellow onions into uniform small pieces and add to the skillet, cooking for 4-5 minutes until translucent and softened.
- Grate fresh carrots using a box grater and incorporate into the onion mixture, continuing to cook for an additional 4-5 minutes.
- Sprinkle all-purpose flour evenly over the vegetable mixture, stirring continuously to coat and prevent clumping.
- Pour heavy cream (236 milliliters or 8 fluid ounces) into the skillet, stirring to create a smooth, creamy sauce.
- Allow the sauce to gently simmer and thicken, seasoning with kosher salt and freshly ground black pepper to taste.
- Carefully fold the cooked baby potatoes into the creamy vegetable sauce, ensuring each potato is evenly coated.
- Transfer to a serving dish and garnish with finely chopped fresh parsley for a vibrant finish. Serve immediately while hot.
Notes
- Choose small, uniform baby potatoes for consistent cooking and attractive presentation.
- Salting water helps season potatoes from the inside during boiling process.
- Pat potatoes dry after draining to ensure crispy exterior when sautéing.
- Sautéing vegetables in olive oil develops deep, rich flavor foundations for sauce.
- Create smooth, velvety sauce by gradually whisking flour and cream to prevent lumps.
- Fresh parsley adds bright color and subtle herbal freshness to finished dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 240 kcal
- Sugar: 6g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg