New Potatoes in a Garlic Cream Sauce
We used new yukon gold potatoes, but any variety of new potatoes, or red potatoes will work well.
- Prep time
- 15 min
- Cook time
- 17 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs new potatoes
- 1/2 Tbsp sea salt for boiling potatoes + 1/2 tsp more for seasoning the sauce
- 1 Tbsp olive oil or butter
- 1/2 medium onion (finely diced)
- 1 garlic clove (pressed)
- 3/4 cup heavy whipping cream
- 1/4 cup fresh dill (chopped)
Instructions
- 1
How to cook new potatoes:
- 2
Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have a very thin skin. You don't have to scrub all of it off, just get at least half of it off.
- 3
Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1" thick pieces. Place potatoes in a pot and cover with cold water. Bring to a boil, add 1/2 Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.
- 4
In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and saute over medium heat until golden and soft. Add 1 pressed garlic clove and sauté another minute, stirring constantly. Add 3/4 cup heavy whipping cream and 1/2 tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes. Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve.