30-Minute Creamy Garlic Potatoes

Cooking the Potatoes

1. Wash potatoes thoroughly
2. Place in pot with salted water
3. Boil for 20 minutes until tender
4. Drain and rinse with cold water
5. Set aside

Preparing the Sauce

1. Peel and finely dice garlic cloves
2. Peel and finely dice onion
3. Heat olive oil in large skillet over medium heat
4. Add garlic and onion, sauté for 3 minutes
5. Add cooked potatoes, fry for 4 minutes
6. Season with potato spice mix
7. Pour in cream and water
8. Simmer for 15 minutes until sauce thickens

Nutritional Information

Per serving:

• Calories: 420
• Protein: 6g
• Carbohydrates: 35g
• Fat: 30g
• Fiber: 3g
• Sodium: 280mg

Expert Cooking Tips

• Choose uniformly sized potatoes for even cooking
• Don’t overcook potatoes – they should be tender but firm
• Stir sauce occasionally to prevent sticking
• Adjust sauce thickness with additional water if needed
• Use fresh garlic for best flavor
• Let sauce simmer until it coats the back of a spoon

Variations and Substitutions

• Potato Options: Red, Yukon Gold, or fingerling potatoes
• Cream Alternatives: Half-and-half or milk for lighter version
• Herb Additions: Add fresh parsley, thyme, or rosemary
• Spice Options: Use Italian seasoning or herbs de Provence
• Vegetable Add-ins: Peas, spinach, or mushrooms
• Cheese Option: Add grated Parmesan for extra richness

Storage and Make-Ahead Tips

• Refrigerator: Store up to 3 days
• Reheating: Warm gently on stovetop with splash of cream
• Make-Ahead: Boil potatoes in advance
• Freezing: Not recommended due to cream sauce
• Leftover Ideas: Use in potato soup or breakfast hash