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When we got married, my husband and I told the caterer to make sure we had enough of two items; bread and potatoes. Russian and Ukrainian people just seem to eat a lot of both!
Over the years, we’ve gotten creative with potatoes, but these are the ones that make it to buffet lines the most often. They’re easy to prepare, look and taste like fancy new potatoes, and they are always well-loved!
New potatoes are the best potatoes this time of year. We dug these straight out of my parent’s garden. They were wonderful; sweet and so tender!
Ingredients for New Potatoes in a Cream Sauce:
2 lbs new potatoes (we used new yukon gold potatoes, but most new potatoes work well)
1/2 Tbsp sea salt for boiling potatoes + 1/2 tsp more for seasoning the sauce
1 Tbsp olive oil or butter
1/2 medium onion, finely diced
1 garlic clove, pressed
3/4 cup heavy whipping cream
1/4 cup fresh dill, chopped
How to Make New Potatoes in a Garlic Cream Sauce:
1. 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 what you can.
2. 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 or a dutch oven and cover with cold water. Bring to a boil, add 1/2 Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.
3. In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and saute over medium heat until golden and soft. Add 1 pressed garlic clove and saute another minute, stirring constantly. Add 3/4 cup heavy whipping cream and 1/2 tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes.
Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve.
P.S. To reheat, place on an oiled skillet and saute until hot and crisp. Yum! These are excellent with refrigerator pickles!
Do you grow any of your own fruit or veggies? Or do you have access to a good local farmers market?
New Potatoes in a Garlic Cream Sauce
Ingredients
- 2 lbs new potatoes
- 1/2 Tbsp sea salt for boiling potatoes + 1/2 tsp more for seasoning the sauce
- 1 Tbsp olive oil or butter
- 1/2 medium onion, finely diced
- 1 garlic clove, pressed
- 3/4 cup heavy whipping cream
- 1/4 cup fresh dill, chopped
Instructions
- How to cook new potatoes:
- 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.
- 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 1/2 Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.
- In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and saute over medium heat until golden and soft. Add 1 pressed garlic clove and sauté another minute, stirring constantly. Add 3/4 cup heavy whipping cream and 1/2 tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes. Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve.
Notes
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Oh my goodness there were amazing, !!!!! . mom made it all the time but your recipe is the best ever. I just need to control myself, I want to eat the whole pot.
This is a must-try! Always so good! Thank you so much for sharing that great review with us!
Hi Natasha.I wanted to ask how much servings does this make because I need to make it for 30 people.I will need alot more in serving .Thank you.
Hi Jennifer, we have serving size slider on our printable recipe card, you can adjust that to how many you want. This serves 6-8 as a side dish.
My family is German and we would make something similar each spring/summer. Except the cream sauce goes on new lettuce–We put the cold lettuce and cream over the boiled new potatoes. Often with some fresh green beans from the garden and we had a beautiful meal.
That’s so great. Thank you for sharing that with us!
Hi
should i use soul cream?
Yes, sour cream is fine 😀
hi natasha, is there a way to make this “make-ahead?” could i maybe make the sauce a few hours ahead, reheat, and then add it to potatoes?
Hi Tania, the only part that I’d be concerned about is the potatoes – once you slice them, they start to discolor and the zucchini start getting juicy after they are salted. You don’t have to heat the sauce but you can prep the sauce in advance and probably slice the zucchini ahead of time just don’t salt them :).
Will it taste just as good with older potatoes? I have a bag of potatoes bought a few days ago and I’m trying to think of something different to make with them.
Hi Lennie, New potatoes are freshly harvested young or small potatoes, but this will work with larger potatoes also. We prefer it with the small ones, but I recommend cutting larger ones in halves or quarters so they are about 1″ thick pieces.