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New Potatoes in a Garlic Cream Sauce

New Potatoes in a Garlic Cream Sauce

Ingredients for New Potatoes in a Cream Sauce:

  • 2 lbs new potatoes (we used new yukon gold potatoes, but most new potatoes work well)
  • 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

How to Make New Potatoes in a Garlic Cream Sauce:

  1. Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have very thin skin. You don’t have to scrub all of it off, just get what you can.
     
  2. 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 or a dutch oven 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.
     
  3. 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 saute 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 the sauce until evenly coated. Cover with lid to keep warm until ready to serve.

Enjoy !