Pairs well with Creamy Marry Me Potatoes
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Creamy Marry Me Potatoes
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A creamy, flavorful potato side dish made with waxy potatoes simmered in a fragrant sauce of olive oil, garlic, onion, herbs, spices, sundried tomatoes, and finished with cheese, fresh basil, and lemon juice. Perfect served alongside pan-grilled fish and a garden salad.
00:40:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- potatoes - 1 kilogram (about four medium-sized waxy potatoes (Yukon Gold, new potatoes, golden delight, or red potatoes), peeled, washed, and cut into 2 cm (3/4 inch) bite-sized pieces)
- water - watch the video to see (enough to barely cover the potatoes in the stock pot)
- sea salt - generous amount (for seasoning potatoes and sauce)
- extra virgin olive oil - 3 tablespoons (45 ml, good quality olive oil recommended)
- small onion - 1 (finely chopped)
- garlic cloves - 5 (roughly chopped)
- all-purpose flour - 1 tablespoon (about 9 g)
- dried oregano - 1 teaspoon (about 1 g)
- dried thyme - 1/2 teaspoon (about 0.5 g)
- sweet smoked Spanish paprika - 1/2 teaspoon (about 1.25 g)
- crushed red pepper flakes - 1/4 teaspoon (a little over 0.5 g)
- milk - 1 cup (240 ml, low fat used but full fat, non-fat, or plant-based milk can be used)
- vegetable broth - 3/4 cup (180 ml, can substitute chicken or beef broth)
- sundried tomatoes packed in oil - 1/2 cup (about 55 g, chopped)
- freshly cracked black pepper - to taste (for seasoning)
- grated cheese - 2 tablespoons (about 15 g, Spanish mengo cheese used but any cheese can be substituted)
- fresh basil - 1/4 cup (about 5 g, chopped)
- fresh lemon juice - 2 teaspoons (about 10 ml)
Instructions
- Prepare Potatoes: Peel, wash, and pat dry about four medium-sized waxy potatoes. Cut them into 2 cm (3/4 inch) bite-sized pieces.
- Cook Potatoes: Place the chopped potatoes in a stock pot in a flat layer. Add enough water to barely cover them. Season generously with sea salt. Bring to a boil over high heat and cook for 15 to 20 minutes until just cooked through but still holding shape. Test with a toothpick for doneness. Drain and shake off excess water.
- Make Creamy Sauce Base: Heat a large fry pan over medium heat. Add 3 tablespoons (45 ml) of extra virgin olive oil. After a couple of minutes, add one finely chopped small onion and five roughly chopped garlic cloves. Continuously stir to avoid browning. Cook for 3 to 4 minutes until onion is translucent and garlic fragrant.
- Add Flour and Spices: Add 1 tablespoon (9 g) of all-purpose flour to the pan and stir continuously for about 2 minutes to cook off the raw flour taste. Then add 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon sweet smoked Spanish paprika, and 1/4 teaspoon crushed red pepper flakes. Stir and sauté briefly to release aromas.
- Add Liquids and Simmer: Pour in 1 cup (240 ml) milk and 3/4 cup (180 ml) vegetable broth. Stir gently and simmer for about 5 minutes until the sauce thickens slightly and becomes creamy.
- Add Sundried Tomatoes and Season: Add 1/2 cup (55 g) chopped sundried tomatoes packed in oil. Season with sea salt and freshly cracked black pepper. Mix well and reduce heat to low-medium.
- Combine Potatoes and Sauce: Gently add the drained potatoes into the simmering cream sauce. Mix gently to coat the potatoes well. Simmer together for about 5 minutes.
- Finish and Serve: Turn off the heat. Stir in 2 tablespoons (15 g) grated cheese, 1/4 cup (5 g) chopped fresh basil, and 2 teaspoons (10 ml) fresh lemon juice. Give a final gentle mix. Serve directly from the pan or transfer to serving dishes.
