These garlicky potatoes are a great side dish. The potatoes are cooked in water and finished in cream and butter with herbs. I know that a lot of people are trying to avoid two of those things, so I have a few suggestions. You can use more EVOO and only a small dab of butter and/or substitute stock for some of the cream. You could also use Greek yogurt instead of cream. This will reduce the amount of fat and calories, and should still make some tasty potatoes, though less rich and creamy.
6-8 medium Red Potatoes
1/2 T EVOO
2 T Butter
Garlic Chili Sauce (or any hot sauce)
2-4 finely chopped Garlic Cloves
1 Green Onion - thinly sliced (green and white parts separated)
Cream ( I didn't measure the cream, I think I splashed about a 1/4 cup into the pot)
Parsley - chopped
Cut the potatoes in half and place them in a pot.
Cover the red potatoes with cold water.
Bring the water up the a boil, then reduce the heat and let them simmer.
Once the potatoes are fork tender, remove them them from the pot and throw the water out.
Place the pot over low heat.
Add your oil, butter, and hot sauce sauce to the pot.
Cook for 30 seconds.
Add the garlic and white onion slices (the bottom half of the onion) to the butter mixture.
Cook the aromatics for one to two minutes. Then, add the potatoes back to the pot.
Add just enough cream to moisten all of the potatoes.
Add freash parsley and stir. When you stir the potatoes, they will break loose a bit on the outsides. These little pieces will mix in with the cream to thicken it.
Place potatoes in a serving dish and top with your green onion tops.
These creamy, garlicky, herbed potatoes are vegetarian and gluten free.