Chunky Creamy & Garlicky Baby Potatoes

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Semi chunky, semi mashed baby potatoes tossed with a delicious creamy, garlicky sauce and dressed with fresh chopped dill. These potatoes go great with almost anything. We’ve had them with seared steak, grilled lamb chops, baked chicken and so much more. With another combination of a fresh side salad, the dinner possibilities are endless.

This recipe does not require any peeling because the baby potatoes have a young skin and it is thin and edible. If you do not have any baby potatoes on hand, you can also use red or gold Yukon potatoes cut in halves or quartered (no peeling) to absorb more of the salt during cooking.

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Ingredients:

2.5lb Baby Potatoes

1Tbsp Kosher Salt

Sauce Ingredients:

1 small Onion (minced)

2 cloves fresh Garlic (pressed)

1/2tsp Johnny’s Seasoning Salt

1.5 Cup Heavy Whipping Cream

1/3 Cup fresh Dill (chopped)

Instructions:

1.Add the baby potatoes to a pot, add water just enough to cover the potatoes and season with 1 tablespoon of salt (or to taste) and bring to a boil. Cook the potatoes until fully cooked and drain. (cut some of the larger potatoes in half to absorb more of the salt flavor as it cooks)

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Meanwhile prepare the sauce

Sauce:

2.To a small saucepan, add about 2 tablespoons of butter, allow to melt and add minced onion. Saute on medium-low heat until the onion is transparent.

3.Add pressed garlic, saute for additional 30 seconds and add the heavy whipping cream and season with 1tsp of Johnny’s seasoning salt.

4.Bring the sauce to a simmer and turn off the heat, then at the very end add the chopped dill.

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5.Once you drain the potatoes, roughly crush them with a wooden spoon while they’re still hot.

6.Add the sauce to the potatoes and mix to combine.

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Serve right away and Enjoy!

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If you make this recipe I’d love to see it. Tag @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.