Description
A rich and creamy baby potatoes recipe made with garlic, onion, and grated carrots in a velvety cream sauce. This quick and comforting side dish is perfect for everyday dinners or special occasions.
Ingredients
Scale
2 to 3 lbs Baby Dutch Yellow Potatoes
2 tbsp olive oil
1 clove garlic, minced
2 cups chopped onions
2 cups grated carrots
1 tbsp all-purpose flour
2 cups heavy whipping cream
Salt & pepper to taste
1/4 cup chopped parsley
Instructions
- Fill a large pot with salted water and bring it to a boil. Toss in the baby Dutch potatoes and simmer over medium heat until they are tender enough to be easily pierced with a fork. Drain and set aside.
- In a large skillet, warm the olive oil over medium heat.
- Stir in the minced garlic and cook for about 1 minute until its aroma is released.
- Add chopped onions to the skillet and cook for about 5 minutes, stirring occasionally.
- Stir in the grated carrots and continue to sauté for another 5 minutes.
- Sprinkle flour over the sautéed vegetables, stirring to combine.
- Gradually stir in the heavy cream, making sure to mix constantly until smooth. Bring the mixture to a gentle boil. Season with salt and pepper to taste.
- Add the boiled baby potatoes to the skillet and stir to coat them evenly in the creamy sauce.
- Allow the mixture to heat through for a few minutes. Garnish with chopped parsley and serve warm.
Notes
Use heavy cream for best results.
Grate carrots finely to help them blend into the sauce.
Add a splash of milk if sauce thickens too much during reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 270 kcal
- Sugar: 3g
- Carbohydrates: 9g
- Protein: 2g