Pairs well with Creamy Garlic Potatoes
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Creamy Garlic Potatoes
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A delicious and easy-to-make side dish featuring bite-sized potatoes boiled and then finished in a creamy garlic sauce, elevating the humble potato to a new level of flavor.
00:30:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- potatoes - 1 kg (preferably Yukon Golds, new potatoes, or red potatoes)
- extra virgin olive oil - 3 tbsp (high quality)
- shallot - 1 (finely chopped)
- garlic cloves - 6 (large, roughly chopped)
- all-purpose flour - 1 tbsp
- dried oregano - 1 tsp
- dried thyme - 1/2 tsp
- milk - 3/4 cup (low-fat, full-fat, non-fat, or plant-based)
- vegetable broth - 3/4 cup (can also use chicken or beef broth)
- grated cheese - 2 tbsp (such as Spanish manchego)
- chopped parsley - 2 tbsp
- fresh lemon juice - 2 tsp
- sea salt - watch the video to see (to taste)
- freshly cracked black pepper - watch the video to see (to taste)
Instructions
- Prepare the Potatoes: Cut the potatoes into 2 cm (3/4 inch) bite-sized pieces and boil in salted water until just cooked through, about 20-25 minutes.
- Make the Creamy Garlic Sauce: In a large fry pan, heat olive oil over medium heat. Add chopped shallot and garlic, sautéing until fragrant. Stir in flour and cook for 2 minutes. Add dried oregano, dried thyme, milk, and vegetable broth, cooking until slightly creamy.
- Combine and Finish: Add grated cheese, chopped parsley, lemon juice, salt, and pepper to the sauce. Mix well, then add the boiled potatoes, gently mixing until well combined. Garnish with fresh parsley before serving.
