Preparation
Prepare the potatoes:
Wash the small potatoes thoroughly to remove any dirt. Boil them in a pot with plenty of salted water for about 20 minutes, until they are soft but still slightly firm. Drain, rinse under cold water, and halve or quarter them depending on size.
Prepare the garlic and onion:
Meanwhile, peel the garlic and onion. Slice or finely dice the garlic, depending on your preference. Finely dice the onion as well.
Create the aromatic base:
In a large pan, heat the olive oil over medium heat. Sauté the onion and garlic for about 3 minutes until fragrant and slightly translucent. Be careful not to brown the garlic too much, as it can become bitter.
Fry the potatoes:
Add the pre-cooked potatoes to the pan and fry for another 4–5 minutes over medium-high heat until they develop a light golden-brown crust. Turn occasionally to prevent burning.
Add the cream sauce:
Season with the fried potato spice mix (or your own blend of paprika, salt, pepper, and herbs). Add the cooking cream and water. Stir well so the flavors distribute evenly.
Let it simmer:
Reduce the heat to medium and let the potatoes gently simmer in the cream sauce for about 15 minutes, until the sauce has thickened and the potatoes are infused with the flavor. Stir occasionally to prevent sticking.
Taste and serve:
Taste the potatoes before serving and adjust seasoning with salt and pepper if needed. Finely chop fresh herbs like parsley or chives and sprinkle over the finished dish for garnish.
Serving suggestions:
As a main dish: Serve with a fresh salad or steamed vegetables.
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