Creamy Garlic Baby Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2-3 lb Baby Dutch Yellow Potatoes
02 -
2 tablespoons olive oil or any oil of your choice
03 -
1 clove garlic, finely chopped
04 -
2 cups onion, chopped
05 -
2 cups carrots, grated
06 -
1 tablespoon flour
07 -
2 cups heavy whipping cream
08 -
Salt and pepper to taste
09 -
¼ cup parsley, finely chopped
# Instructions:
01 -
Fill a pot with salted water and bring it to a boil. Add baby potatoes and bring to a gentle boil. Reduce to medium heat and cook until potatoes are soft when pierced with a knife. Carefully drain the water and set aside.
02 -
In a large skillet, preheat 2 tablespoons of olive oil over medium heat. Add finely chopped garlic and sauté for 1 minute.
03 -
Add 2 cups of chopped onion to the skillet and sauté for 5 minutes, stirring occasionally. Next, add 2 cups of grated carrots and sauté for an additional 5 minutes, stirring occasionally.
04 -
Sprinkle 1 tablespoon of flour over the sautéed onions and stir until combined. Pour in 2 cups of heavy whipping cream, stir continuously and bring to a gentle boil. Season with salt and pepper to taste.
05 -
Add the boiled baby potatoes to the skillet. Stir to coat the potatoes with the creamy sauce and heat through. Garnish with ¼ cup of finely chopped parsley. Serve and enjoy.