Garlicky Cream Baby Potatoes (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
2-3 lb Small Yellow Baby Potatoes
02 -
2 tablespoons vegetable oil or whatever oil you prefer
03 -
1 clove garlic, minced small
04 -
2 cups onion, diced
05 -
2 cups carrots, shredded
06 -
1 tablespoon flour
07 -
2 cups heavy cream
08 -
Salt and pepper as needed
09 -
¼ cup fresh parsley, chopped tiny
# Step-by-Step Directions:
01 -
Get a pot of water going with some salt and let it boil. Toss in your baby potatoes and cook them till they're soft when you stick a knife in. Drain them carefully and put them aside for now.
02 -
Warm up 2 tablespoons of vegetable oil in a big skillet over medium heat. Throw in your minced garlic and let it cook for about a minute.
03 -
Toss your 2 cups of diced onion into the pan and cook for 5 minutes, giving it a stir now and then. Add your 2 cups of shredded carrots next and keep cooking for another 5 minutes, stirring sometimes.
04 -
Scatter 1 tablespoon of flour over your cooked veggies and mix it all up. Pour in 2 cups of heavy cream, keep stirring and let it bubble gently. Add salt and pepper how you like it.
05 -
Drop your cooked baby potatoes into the skillet. Mix them around so they get covered in that creamy sauce and warm through. Sprinkle ¼ cup of chopped parsley on top. It's ready to eat now, so dig in!