Potatoes in a Garlic Cream Sauce
We're using the new Yukon Gold potatoes, but any sort of new potato or red potato will work just fine.
INGREDIENT
2 pounds of latest potatoes
1/2 tablespoon sea salt for boiling potatoes + 1/2 teaspoon for seasoning sauce
1 tablespoon vegetable oil or butter
1/2 medium onion, finely diced
1 clove , squeezed
3/4 cup heavy topping
1/4 cup chopped fresh dill
Instructions
How to cook new potatoes:
1.Scrub each potato with a cleaning pad (or the abrasive side of a dish sponge). New potatoes have very thin skin. you do not got to clean everything, just erase a minimum of half it.
2.Leave the potato bite-sized whole and cut the larger potato into halves or quarters about 1 inch thick. Put the potatoes during a saucepan and canopy with cold water. bring back a boil, add 1/2 tsp. Salt and simmer for 15-20 minutes or until easily pierced with a fork. Drain the potatoes.
3.In another skillet, add 1 tablespoon of vegetable oil . Add the finely diced onions and sauté over medium heat until golden and tender. Add 1 clove of squeezed garlic and chocolate for an additional minute, stirring constantly. Add 3/4 cup heavy topping and 1/2 teaspoon salt, or add salt to taste, bring back a boil and simmer for two more minutes. Add 1/4 cup of chopped fresh dill, 4.remove from heat and pour the sauce over the potatoes.
4.Add the potatoes to the sauce until they're evenly coated. Cover with a lid to stay warm until able to serve.
