Ingredients
Equipment
Method
Step-by-Step Instructions
- Wash the baby Dutch yellow potatoes thoroughly under cold water. Optionally peel them for a smoother texture. Place in salted water and boil for 15-20 minutes until tender. Drain and set aside.
- In a skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in flour to create a roux, then gradually whisk in 1 cup of heavy whipping cream, stirring until thickened, about 3-5 minutes.
- Add the drained baby potatoes to the garlic sauce, carefully stir to coat each potato, and season with salt and pepper. Cook for another 2 minutes on low heat.
- Transfer the Garlic-Infused Creamy Baby Potatoes to a serving dish and garnish with fresh herbs if desired. Serve immediately.
Nutrition
Notes
These Garlic-Infused Creamy Baby Potatoes not only satisfy your cravings but also bring joy to your table! Perfect for family gatherings or meal prep.
