Potatoes in a Garlic Cream Sauce

The 365 Dinner Project

I’m not a big fan of dill, so I reduced it to half a tablespoon. Served with venison backstrap, it’s quite tasty.


  • 2 lbs new potatoes
  • ½ Tbsp sea salt for boiling potatoes + ½ tsp more for seasoning the sauce
  • 1 Tbsp olive oil or butter
  • ½ medium onion, finely diced
  • 1 garlic clove, pressed
  • ¾ cup heavy whipping cream
  • ¼ cup fresh dill, chopped
  1. How to cook new potatoes:
  2. Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have a very thin skin. You don’t have to scrub all of it off, just get at least half of it off.
  3. Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1″ thick pieces. Place potatoes in a pot and cover with cold water. Bring to a boil, add ½ Tbsp salt…

View original post 106 more words

~ by accordingtoleanne on July 5, 2015.

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