Buttery Baby Potatoes with Garlic (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2-3 lb Small Yellow Spuds
02 -
2 tablespoons cooking oil of your preference
03 -
1 clove garlic, chopped finely
04 -
2 cups diced onion
05 -
2 cups shredded carrots
06 -
1 tablespoon flour
07 -
2 cups thick cream
08 -
Salt and pepper as needed
09 -
¼ cup minced fresh parsley
# How to Make It:
01 -
Get a pot of salty water boiling. Toss in your yellow spuds and let them bubble away. Turn down to medium and cook them until they're soft when you poke them. Drain the water carefully and put them aside.
02 -
Warm up 2 tablespoons of cooking oil in a big pan over medium heat. Throw in your finely chopped garlic and cook it for about a minute.
03 -
Toss 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 with occasional stirring.
04 -
Dust 1 tablespoon of flour over your cooked veggies and mix it in well. Pour in 2 cups of thick cream, keep stirring and let it come to a gentle bubble. Add some salt and pepper to make it taste good.
05 -
Drop your cooked spuds into the pan. Mix everything so the potatoes get all coated in that yummy sauce and warm through. Sprinkle ¼ cup of chopped parsley on top. Ready to eat now.