Creamy Baby Potatoes: A Perfect Side Dish for Any Meal
When you’re in need of a simple yet satisfying side dish, these Creamy Baby Potatoes are sure to hit the spot. Made with tender Baby Dutch Yellow Potatoes, sautéed garlic, onions, and carrots, and enveloped in a rich, creamy sauce, this dish is both comforting and versatile. Whether you’re serving them alongside a hearty main course or as part of a more casual meal, these potatoes are bound to be a crowd-pleaser.
Ingredients:
- 2-3 lb Baby Dutch Yellow Potatoes 🥔
- 2 tablespoons olive oil or any oil of your choice 🫒
- 1 clove garlic, finely chopped 🧄
- 2 cups onion, chopped 🧅
- 2 cups carrots, grated 🥕
- 1 tablespoon flour 🌾
- 2 cups heavy whipping cream 🥛
- Salt & pepper to taste 🧂
- ¼ cup parsley, finely chopped 🌿
Instructions:
1️⃣ Prepare the Potatoes: Fill a pot with salted water and bring it to a boil. Add the baby Dutch yellow potatoes, bring to a gentle boil, reduce to medium heat, and cook until the potatoes are soft when pierced with a knife. Carefully drain the water and set the potatoes aside. 🍲
2️⃣ Sauté the Garlic: In a large skillet, preheat 2 tablespoons of olive oil over medium heat. Add the finely chopped garlic clove and sauté for 1 minute until fragrant. 🧄🔥
3️⃣ Add Onions and Carrots: Add the chopped onions to the skillet and sauté for 5 minutes, stirring occasionally. Next, add the grated carrots and continue to sauté for an additional 5 minutes. 🧅🥕
4️⃣ Make the Creamy Sauce: Sprinkle the flour over the sautéed onions and carrots, stirring until combined. Slowly pour in the heavy whipping cream, stirring continuously. Bring the mixture to a gentle boil, then season with salt and pepper to taste. 🥄🧂
5️⃣ Combine and Serve: Add the boiled baby potatoes to the skillet, stirring until they are fully coated in the creamy sauce and heated through. Garnish with the finely chopped parsley for a fresh touch. Serve these creamy potatoes with your favorite main dish and enjoy! 🍽️🌿
Recipe Details:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories: 280 Kcal per serving
- Servings: 6 servings
These creamy baby potatoes are a delightful side dish that pairs beautifully with a variety of mains. The blend of tender potatoes, sweet carrots, and rich cream creates a dish that’s not only delicious but also easy to prepare. Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a family favorite.
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Baby Potatoes
- Total Time: 40 min
- Yield: 6 1x
Ingredients
2–3 lb Baby Dutch Yellow Potatoes 🥔
2 tablespoons olive oil or any oil of your choice 🫒
1 clove garlic, finely chopped 🧄
2 cups onion, chopped 🧅
2 cups carrots, grated 🥕
1 tablespoon flour 🌾
2 cups heavy whipping cream 🥛
Salt & pepper to taste 🧂
¼ cup parsley, finely chopped 🌿
Instructions
1️⃣ Fill a pot with salted water and bring it to a boil. Add baby Dutch yellow potatoes. Bring to a gentle boil, reduce to medium heat, and cook until the potatoes are soft when pierced with a knife. Carefully drain the water and set aside. 🍲
2️⃣ In a large skillet, preheat 2 tablespoons of olive oil on medium heat. Add 1 finely chopped garlic clove and sauté for 1 minute. 🧄🔥
3️⃣ Add 2 cups of chopped onion and sauté for 5 minutes, stirring a few times. Next, add 2 cups of grated carrots and sauté for 5 more minutes, stirring occasionally. 🧅🥕
4️⃣ 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. 🥄🧂
5️⃣ Add the boiled baby potatoes to the skillet and stir with the creamy sauce until combined and heated through. Garnish with ¼ cup of finely chopped parsley. Serve with your favorite main dish. Enjoy! 🍽️🌿
- Prep Time: 10 min
- Cook Time: 30 min
Nutrition
- Calories: 280 Kcal