New Potatoes in a Garlic Cream Sauce

New Potatoes in a Garlic Cream Sauce

New Potatoes in a Garlic Cream Sauce

When we got married, my husband and I told the caterer to make sure we had enough of two items; bread and potatoes. Russian and Ukrainian people just seem to eat a lot of both!

Over the years, we’ve gotten creative with potatoes, but these are the ones that make it to buffet lines the most often. They’re easy to prepare, look and taste like fancy new potatoes, and they are always well-loved!

New potatoes are the best potatoes this time of year. We dug these straight out of my parent’s garden. They were wonderful; sweet and so tender!

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.
    New Potatoes in a Garlic Cream Sauce recipe 1 
  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.
    New Potatoes in a Garlic Cream Sauce recipe 2 
  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.
    New Potatoes in a Garlic Cream Sauce recipe 3

P.S. To reheat, place on an oiled skillet and saute until hot and crisp. Yum! These are excellent with refrigerator pickles!

 

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.

  • 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
  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.

To reheat, place on an oiled skillet and saute until hot and crisp. Yum!

Side Dish
American
Potatoes in a Garlic Cream Sauce

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