Hello, fellow food lovers!
If you’re looking for a comforting and creamy way to enjoy young potatoes, then you’re in for a treat. Today, I’m sharing one of my favourite recipes—young potatoes in cream. This dish is rich, flavorful, and perfect as a side or even a standalone meal.
Why Choose Young Potatoes?
Young potatoes have a delicate, buttery texture and a naturally sweet flavour. They absorb seasonings beautifully, making them perfect for creamy dishes. Plus, they cook quickly and require minimal preparation.
Ingredients for Creamy Young Potatoes:
- 500g (1 lb) of young potatoes
- 1 cup (240ml) heavy cream
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh dill or parsley, chopped
- 1/2 cup (50g) grated Parmesan (optional)
Instructions:
- Prepare the Potatoes: Wash the young potatoes thoroughly. If they are small, you can leave them whole; otherwise, cut them in half for even cooking.
- Boil the Potatoes: In a large pot, bring salted water to a boil. Add the potatoes and cook for about 10-12 minutes, or until they are fork-tender. Drain and set aside.
- Prepare the Cream Sauce: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the Cream: Pour in the heavy cream, stirring well. Season with salt and black pepper. Let it simmer for 2-3 minutes until slightly thickened.
- Combine Everything: Add the boiled potatoes to the creamy sauce and gently stir to coat. Let them simmer for another 2-3 minutes to absorb the flavours.
- Garnish and Serve: Sprinkle fresh dill or parsley on top. If using Parmesan, stir it in just before serving for extra richness.
Serving Suggestions
Creamy young potatoes pair beautifully with grilled meats, roasted chicken, or fresh green salads. They also make a delightful vegetarian dish on their own!
Give this recipe a try, and let me know how it turns out in the comments! Happy cooking!