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Garlic cream potatoes are my daily guilty pleasure. I stumbled upon them while figuring out what to do with fresh market potatoes. That smooth sauce coating those tender spuds feels like comfort on a plate. My kids and hubby always want seconds.
Soothing Comfort Dish
This dish saves me on weeknights when I need to feed my family without spending forever cooking. The softness of potatoes blends perfectly with the fragrant garlic sauce. I whip it up for quick dinners or as a side for Sunday roasts.
Kitchen Essentials
- Potatoes: 500g of firm little new ones from the market
- Garlic: 3 nice cloves from my garden
- Cream: 200ml full-fat fresh cream
- Butter: 30g of my favorite slightly salted butter
- Herbs: A bunch of fresh parsley
- Seasoning: Coarse sea salt and freshly ground black pepper
Step-By-Step Approach
- Potato cooking
- I drop my potatoes into a big pot of salted boiling water. I keep an eye on them as they cook.
- Magic sauce
- In my favorite pan I slowly melt butter with garlic. I love when my kitchen fills with tempting aromas.
- Tasty moment
- I add cream and let it simmer gently. When my potatoes are done I carefully coat them in this velvety sauce.
- Final touch
- I sprinkle lots of fresh parsley right before serving.
Favorite Twists
Sometimes I oven-roast potatoes with a drizzle of olive oil for an irresistible crispy edge. Other times I cook them directly in the pan with the sauce for a quick but equally tasty meal.
Dinner Time
I put my potatoes in a pretty deep dish where their little skins glisten under the creamy sauce and always make an impression. You need crusty bread nearby to soak up every last drop. They're great with grilled meat or can steal the show as the main event.
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Leftovers Plan
Any extras keep well in the fridge for two or three days. I warm them up slowly in a pot with a splash of cream to bring back all the creaminess. When using the microwave, I make sure to heat them gently so the sauce stays smooth.
Frequently Asked Questions
- → Can I use a different type of potatoes?
- Yeah, regular potatoes cut into small pieces work too. Cooking time might need adjusting depending on the size.
- → How can I keep the potatoes crispy?
- Dry the potatoes well before cooking and make sure they aren't overlapping on the tray.
- → Can I make the sauce ahead of time?
- You can prep the sauce in advance and reheat it gently. Add a touch of cream if it thickens too much.
- → What cheese works instead of parmesan?
- Pecorino romano or grana padano are great alternatives. Any hard, salty cheese will do.
- → How should I store leftovers?
- Store in the fridge for up to 3 days. Reheat in the oven to bring back the potato crispiness.