My F&W
quick save (...)

Roasted Baby Potatoes with Green Garlic Sauce

  • ACTIVE: 15 MIN
  • FAST
  1. 1 pound small red potatoes, scrubbed
  2. Extra-virgin olive oil, for drizzling
  3. Salt and freshly ground black pepper
  4. 1 tablespoon unsalted butter
  5. 2 tablespoons water
  6. 8 stalks of green garlic, white and light green parts only, finely chopped
  7. 1/4 cup heavy cream
  8. 1/2 teaspoon white wine vinegar
  1. Preheat the oven to 400°. In a small baking dish, drizzle the potatoes with olive oil. Season with salt and pepper and roast the potatoes for about 30 minutes, until tender.
  2. In a small saucepan, melt the butter. Add the water and green garlic, cover and cook over low heat until the garlic is tender, about 4 minutes. Add the cream and simmer over moderate heat until lightly thickened, about 3 minutes. Stir in the vinegar and season the sauce with salt and pepper.
  3. Transfer the potatoes to a bowl. Pour the sauce over the potatoes and serve.
Make Ahead The sauce can be refrigerated overnight. Reheat gently.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.