Creamy New Potatoes served in delicious garlicky sauce. This is my favorite way to eat potatoes!
The recipe I am sharing with you today is one of my most loved in the world! My mom has been cooking it since I can remember and it is very popular in Ukraine, especially during potato harvesting period. There is nothing better than a soft new potato soaked in a cream-based garlic sauce…
If you are lucky enough to get your hands on new potatoes you MUST make this recipe. If you can’t find them, baby potatoes will work well too and you can find them in any big supermarket. You won’t be able to scrape the skin off, but feel free to leave it on. If you chose to peel the potatoes, they may fall apart during boiling, but they will still taste amazing.
Here is a list of all necessary ingredients:
- 1 1/2 lbs. of small new potatoes
- 1/2 cup of heavy cream
- 1/3 cup of chopped parsley and dill
- 4 garlic cloves, finely chopped
- salt
1) Start by washing the potatoes thoroughly.
2) Scrape the skin off gently, or you may also keep the skin on. I prefer to remove the skin. Boil the potatoes in salted water for about 30 minutes, until potatoes are cooked through.
3) Heat up the heavy cream just until it starts to bubble, but do not boil it.
4) Add the chopped herbs and garlic to the cream and stir.
5) Pour the sauce over the potatoes and stir gently.
6) Cover with a lid, and let potatoes rest for 5-10 minutes before serving. Enjoy!
I love serving these potatoes with fresh salad on the side, or just some seasonal veggies. Let me know what you thought of the recipe, friends!
Creamy New Potatoes
Ingredients
- 1 1/2 lbs. small new potatoes (yellow or red)
- 1/2 cup heavy cream
- 1/3 cup chopped dill+parsley
- 4 garlic cloves, finely chopped
- salt
Instructions
- Thoroughly wash the potatoes and scrape the skin off. You can leave the skin on or peel it off, if you prefer. Place the potatoes in a medium-sized pot and boil for about 30 minutes in slightly salted water, until potatoes are tender. Drain the water, return the potatoes to the pot and cover with a lid.
- In a small sauce pan, heat up the heavy cream until the bubbles start to form, but do not let it boil. Turn off the heat and add the chopped herbs and garlic. Stir, and pour the cream sauce over the potatoes. Mix gently and let it rest for 5-10 minutes with the lid on. Serve.
Notes
Nutrition
Before you go…
Check out these recipes
CREAMY CUCUMBER-RADISH SALAD
WATERMELON, STRAWBERRY AND FETA SALAD
CREAMY CUCUMBER-FETA SALAD
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Tania, you took something so simple and made it so tasty. You really elevated the potato.
Thank you, Peter! 🙂
gosh I could do with a big bowl of these potatoes now! They looks so tasty
Oh yes, now this is a big bowl full of comfort for me. I really love the look of this recipe, so simple, so satisfying. Those baby potatoes of yours look really beautiful, so thin skinned and fresh. Definitely making this one!
Thank you so much, Just Jo! Hope you’ll give these potatoes a try!
OMG!! Those potatoes look absolutely delicious. And I’m crazy about potatoes.
Me too! 🙂
Wow! Cant’t wait o try your receipe, I’m falling in love with your blog, lots of tasty and healthy food, easy to prepare too!
Thank you so much, Florentina! I appreciate it!