Potatoes. Cheap, easy and filling. They are the ultimate in frugal foods and are a staple both here in Australia and worldwide. This recipe for delicious French Style Creamy Baby Potatoes matches the delicious baby potato with cream, garlic and onion – all the flavours infuse to give you the ultimate in side dishes that pare well with roast meats, as a big dish at a shindig or just on the side of a vegetarian dish.
The best thing about this dish – you can eat it both hot or cold. Hot as a side dish – and cold as a potato salad – perfect for a picnic!
French Style Creamy Baby Pototes serves 8 people as a side dish.
Is there any vegetable more versatile than the humble potato?
You can pick up baby potatoes in your local supermarket – they are usually in a bag and you can buy them by the kilogram.
French Style Creamy Baby Potatoes
8
servings10
minutes15
minutes180
kcal25
minutesTender baby potatoes cooked in a rich, creamy sauce with butter, cream, and herbs. Smooth, indulgent, and flavorful — perfect as a side dish for roasts, grilled meats, or a cozy dinner.
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Ingredients
1 kg Baby Potatoes
2 cups Cream
2 tbsp Olive Oil
1 large Onion, diced
1 small Carrot, finely grated
4 cloves Garlic, peeled and crushed
1/3 cups Fresh Parsley, roughly chopped
Salt and Pepper to taste
Directions
- How to Make Creamy Baby Potatoes:
- Par-cook potatoes in salted boiling water for 10 minutes, drain well
- In a large frypan, add olive oil, onion, and salt and pepper sauté until soft
- Add carrots and sauté for a minute
- Add garlic sauté until fragrant
- Pour in the cream and mix together, simmer for 2 min
- Add the potatoes and parsley and simmer until cream thickens
- Place in a serving bowl and scatter over some more parsley
- You can eat this potato dish hot or cold.
- Healthy Tip:
- If you have fussy eaters you can also finely dice the onions so they notice its there.
- You could also add sliced chargrilled capsicum and bacon for colour and flavour
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