Garlic Sauce Baby Potatoes
Ingredients
- 2-3 lb Baby Yellow Potatoes
- 2 tbsp Olive Oil
- 1 clove Garlic finely chopped
- 2 cups Yellow Onion chopped
- 2 cups Carrots shredded
- 1 tbsp All-Purpose Flour
- 2 cups Heavy Cream
- 1 tbsp Salt + more to taste
- 1 tbsp Pepper + more to taste
- ¼ cup Parsley roughly chopped
Instructions
- Bring a large stockpot of heavily salted water to a boil and add in baby potatoes. Allow potatoes to come to a gentle boil and reduce heat to medium for potatoes to cook until fork tender soft. Carefully drain water and set aside.
- Next, in a large skillet preheat 2 tablespoons of olive oil on a medium heat. Add 1 finely chopped garlic clove & saute for 1 minute.
- Add 2 cups of chopped onion and sauté for 2 minutes, stirring few times. Next, add 2 cups of shredded carrots and sauté for 5 more minutes stirring few times.
- After, sprinkle 1 tablespoon of flour over sauté onions and stir until combined. Pour in 2 cups of heavy whipping cream, stir continuously and bring it to a gentle boil. Season with tablespoons of salt and pepper.
- Add boiled baby potatoes to the skillet, stir with creamy sauce until combined and heated through. Garnish with ¼ cup of chopped parsley, and more salt + pepper to taste.
- Enjoy!