Ingredients
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2–3 lb Baby Dutch Yellow Potatoes
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2 tablespoons olive oil (or any oil of your choice)
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1 clove garlic (finely chopped)
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2 cups onion (chopped)
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2 cups carrots (grated)
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1 tablespoon flour
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2 cups heavy whipping cream
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Salt and pepper (to taste)
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1/4 cup parsley (finely chopped)
Instructions
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Fill a large pot with salted water and bring to a boil.
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Add the Baby Dutch Yellow Potatoes and return to a gentle boil. Reduce heat to medium and cook until the potatoes are soft when pierced with a knife (about 10–12 minutes).
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Drain the water carefully and set the potatoes aside.
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In a large skillet, heat 2 tablespoons of olive oil over medium heat.
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Add the finely chopped garlic and sauté for 1 minute, stirring constantly.
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Add chopped onion and cook for 5 minutes, stirring occasionally until softened.
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Add grated carrots and sauté for an additional 5 minutes, stirring a few times.
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Sprinkle the flour evenly over the vegetables and stir until well combined.
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Pour in the heavy whipping cream while stirring continuously.
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Bring the mixture to a gentle boil and season with salt and pepper to taste.
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Add the boiled baby potatoes into the skillet. Stir well until they are coated with the creamy sauce and heated through.
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Garnish with finely chopped parsley and serve hot.
Notes
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For a dairy-free option, use coconut cream or oat cream.
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Add chili flakes for a spicier version.
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To make it gluten-free, replace flour with cornstarch.
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Goes well with grilled meats or light salads.
- Prep Time: 10 minutes
- Cook Time: 20 minutes