New Potatoes In A Garlic Cream Sauce

New Potatoes in a Garlic Cream Sauce

This recipe is a simple and flavorful side dish perfect for any occasion. The creamy garlic sauce complements the tender new potatoes beautifully.

Ingredients:

• 1 ½ pounds new potatoes, halved or quartered depending on size
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1 cup heavy whipping cream
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh chopped parsley, for garnish (optional)

Cooking Guide:

1. Prepare the potatoes: Wash the new potatoes and halve or quarter them, depending on their size. You can leave the skin on for added flavor and nutrients.
2. Cook the potatoes: In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until fork-tender. Drain the potatoes and set them aside.
3. Make the garlic sauce: In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
4. Thicken the sauce: Stir in the butter and cook for another minute. Add the flour and whisk constantly for about 1 minute to cook out the raw flour taste.
5. Incorporate the liquids: Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly.
6. Add cream and cheese: Stir in the heavy whipping cream and Parmesan cheese. Season with salt and pepper to taste. Bring the sauce back to a simmer and cook for an additional 2-3 minutes, or until the cheese is melted and the sauce is creamy.
7. Combine and serve: Add the cooked potatoes back to the skillet with the garlic cream sauce. Toss gently to coat the potatoes evenly. Garnish with fresh chopped parsley (optional) and serve immediately.

Tips:

• For a richer sauce, you can substitute half of the chicken broth with white wine.
• If you don’t have heavy whipping cream, you can use milk instead. However, the sauce will be thinner.
• You can add other herbs to the sauce, such as thyme, rosemary, or chives.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.