Creamy GARLIC Potatoes | Possibly the BEST Potatoes EVER

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Peel the potatoes and cut them into 2 cm (3/4 inch) bite-sized pieces.
2. Put the potatoes in a stockpot in a single layer, add just enough water to barely cover them, season generously with sea salt, and bring to a high heat.
3. While the potatoes cook, heat the olive oil in a large frying pan over medium heat.
4. Add the shallot and garlic and stir constantly. When the shallot is slightly translucent, after 2 to 3 minutes, add the flour and stir for 2 minutes. Add the oregano and thyme and mix quickly. Add the milk and vegetable broth and stir gently for a few minutes until slightly creamy, about 5 minutes.
5. Add the Manchego, parsley and lemon juice, season with sea salt and black pepper, mix, and lower the heat to low.
6. Boil the potatoes for 20 to 25 minutes until done but still slightly firm (al dente); check with a toothpick. Remove from heat and drain in a colander.
7. Gently fold the potatoes into the creamy garlic sauce until well coated, then remove from heat.
8. Transfer to a large serving dish, garnish with parsley, and serve immediately.

Summarized from Spain on a Fork's video. Watch it for the details.

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