Ingredients
2 to 3 pounds baby potatoes (such as Dutch yellow, Yukon gold, fingerlings, or red potatoes)
2 tablespoons olive oil or any cooking oil
1 clove garlic, finely chopped
2 cups chopped onion
2 cups grated carrots
1 tablespoon flour
2 cups heavy whipping cream
Salt and pepper to taste
¼ cup finely chopped parsley for garnish
Instructions
1-Scrub the potatoes clean. Boil a pot of salted water, add the baby potatoes, reduce to medium heat, and cook until tender when pierced with a knife. Drain and set aside.
2-Heat olive oil in a large skillet over medium heat. Sauté garlic for one minute until fragrant.
3-Add chopped onions and cook for about five minutes until soft, stirring occasionally.
4-Add grated carrots and sauté for another five minutes.
5-Sprinkle flour over the mixture and stir well to form a roux with the oil and flour.
6-Gradually pour in heavy whipping cream while stirring continuously. Bring the sauce to a gentle boil and season with salt and pepper.
7-Add the cooked baby potatoes to the skillet, stirring to coat them evenly with the creamy garlic sauce and heat through.
8-Garnish with chopped parsley before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧄 Use fresh garlic for the best flavor impact.
🥕 Grate carrots finely to ensure they cook evenly and blend well into the sauce.
🥄 Stir the cream sauce continuously to avoid lumps and achieve a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing and Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 220
- Sugar: 4 grams
- Sodium: 150 mg
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 17 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 60 mg