Transform simple potatoes into a luxurious side dish with this velvety garlic cream sauce. Ready in just 30 minutes, this recipe delivers restaurant-quality flavor with minimal effort.<\/p>\n
Ingredientes
\nFor the Potatoes:<\/p>\n
400g (14 oz) small potatoes
\n6 cloves garlic
\n1 medium onion
\n3 tablespoons (45ml) olive oil
\n400ml (1\u2154 cups) heavy cream
\n150ml (\u2154 cup) water
\n1 teaspoon potato spice mix
\nSalt to taste
\nPreparation Time
\nPrep Time: 5 minutes
\nCooking Time: 25 minutes
\nTotal Time: 30 minutes
\nServings: 4
\nStep-by-Step Instructions
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Cooking the Potatoes
\nWash potatoes thoroughly
\nPlace in pot with salted water
\nBoil for 20 minutes until tender
\nDrain and rinse with cold water
\nSet aside
\nPreparing the Sauce
\nPeel and finely dice garlic cloves
\nPeel and finely dice onion
\nHeat olive oil in large skillet over medium heat
\nAdd garlic and onion, saut\u00e9 for 3 minutes
\nAdd cooked potatoes, fry for 4 minutes
\nSeason with potato spice mix
\nPour in cream and water
\nSimmer for 15 minutes until sauce thickens
\nNutritional Information
\nPer serving:<\/p>\n
Calories: 420
\nProtein: 6g
\nCarbohydrates: 35g
\nFat: 30g
\nFibra: 3 g
\nSodium: 280mg
\nExpert Cooking Tips
\nChoose uniformly sized potatoes for even cooking
\nDon\u2019t overcook potatoes \u2013 they should be tender but firm
\nStir sauce occasionally to prevent sticking
\nAdjust sauce thickness with additional water if needed
\nUse fresh garlic for best flavor
\nLet sauce simmer until it coats the back of a spoon
\nVariations and Substitutions
\nPotato Options: Red, Yukon Gold, or fingerling potatoes
\nCream Alternatives: Half-and-half or milk for lighter version
\nHerb Additions: Add fresh parsley, thyme, or rosemary
\nSpice Options: Use Italian seasoning or herbs de Provence
\nVegetable Add-ins: Peas, spinach, or mushrooms
\nCheese Option: Add grated Parmesan for extra richness
\nStorage and Make-Ahead Tips
\nRefrigerator: Store up to 3 days
\nReheating: Warm gently on stovetop with splash of cream
\nMake-Ahead: Boil potatoes in advance
\nFreezing: Not recommended due to cream sauce
\nLeftover Ideas: Use in potato soup or breakfast hash<\/p>\n\n