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Creamy garlic potatoes are my guilty pleasure for everyday meals. I stumbled upon them while trying to use up my fresh market potatoes. The velvety sauce coating those tender potatoes feels like comfort on a plate. My kids and husband always ask for seconds.
Soothing Comfort Dish
This dish rescues my weeknight dinners when I want to treat my family without spending forever in the kitchen. The softness of potatoes pairs wonderfully with the aromatic garlic sauce. I make it for casual dinners and also as a side for Sunday roasts.
Kitchen Ingredients
- Potatoes: 500g of small firm fresh ones from the market
- Garlic: 3 plump cloves from my garden
- Cream: 200ml of full-fat fresh cream
- Butter: 30g of my favorite semi-salted kind
- Herbs: A generous bunch of fresh parsley
- Seasoning: Coarse sea salt and freshly ground black pepper
Step-By-Step Process
- The tender spuds
- I drop my potatoes into a big pot of salted boiling water. I watch them carefully as they cook to perfection.
- The magical sauce
- In my favorite pan I slowly melt the butter with garlic. I love when my kitchen fills with those mouthwatering smells.
- The yummy part
- I pour in my cream and let it simmer gently. When my potatoes are done I carefully coat them in this smooth sauce.
- The finishing touch
- I sprinkle lots of fresh parsley right before serving.
My Favorite Twists
Sometimes I roast my potatoes in the oven with a drizzle of olive oil for an irresistible crispy edge. Other times I cook them directly in the pan with the sauce for a quick but equally tasty meal.
Serving Suggestions
I put my potatoes in a pretty deep dish where their shiny skins glisten under the creamy sauce and always impress. You can't forget crusty bread on the side to soak up every last drop. They're great with grilled meat or can be the star of the meal themselves.
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Leftover Ideas
Any extras keep well in the fridge for two or three days. I warm them up slowly in a pot with a splash of cream to bring back the smoothness. If I use the microwave, I heat them gently so the sauce stays creamy instead of separating.
Frequently Asked Questions
- → Can I use other kinds of potatoes?
- Yes, regular potatoes cut into small chunks work too. Adjust cooking time based on size.
- → How do I keep the potatoes crispy?
- Dry the potatoes after washing and don't overlap them on the baking sheet.
- → Can the sauce be made ahead?
- Yes, make it earlier and gently reheat it. Add a little cream if it thickens too much.
- → What can I use instead of parmesan?
- Pecorino romano or grana padano are great options. Any salty, hard cheese will work.
- → How should leftovers be stored?
- Keep in the fridge for up to 3 days. Reheat in the oven to regain the potatoes' crispiness.