Garlic thyme potatoes in a buttery, creamy sauce: the best of both worlds. It’s a great accompaniment.

I recently had potatoes with garlic and thyme cream at a hotel buffet. Take a picture and write down the ingredients so you can cook it at home and share the recipe with your friends.

Potatoes with garlic and thyme cream are an excellent side dish for any occasion. Thyme fragrances fill the air as golden brown potatoes with blistered skin are bathed in a buttery, creamy sauce and served with a side of greens.

It’s delicious and goes well with a wide variety of foods.

Make sure you use a cast-iron skillet for cooking the dish for the most satisfactory results. A cast-iron skillet is great for this meal since it lends an earthy flavor. The skin and inside of the potatoes should turn a golden brown color before moving on to the next step.

The cream sauce can be made with heavy cream, rich butter, and chicken stock. Slowly boil and simmer the potatoes until they are tender.

A simple serving of pasta or spaghetti with the buttery and thick cream sauce will yield the most delicious meal you’ve ever had. Those potatoes are going fast, I can tell you that. 🙂

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.

• CHILI LIME GRILLED CHICKEN
• CHIMICHURRI SALMON WITH MANGO
• PARMESAN GARLIC NOODLES
• BAKED CHICKEN LEGS

INGREDIENTS

• 6 sprigs thyme
• 6 cloves garlic, peeled
• 1 lb. scrubbed baby potatoes, cut into halves
• 2 tablespoons unsalted butter
• 1 pinch salt or to taste
• 1 tablespoon olive oil
• 2/3 cup chicken broth
• 2 dashes of cayenne pepper
• 3 tablespoons whipping cream
• 1 pinch sugar

Instructions

1. Set a cast-iron skillet over medium-high heat. Add the olive oil to the skillet after it’s hot and ready to use. When the potatoes are golden brown, turn them over and cook the other side. Cook the potatoes’ skins until charred on the other side. Pour in the butter and garlic and move the potatoes to the side of the pan. For 30 seconds, cook the garlic in the oil.
2. Thyme and whipped cream are added to the chicken broth. Aim to cook the potatoes for around 10 minutes until they are soft. While the potatoes are cooking, make a full rotation of them. Stir in the cayenne pepper, salt, and sugar until thoroughly combined. Serve hot, straight from the stovetop.