French Style Creamy Baby Potatoes

French Style Creamy Baby Potatoes


Time Needed Prep
Ingredients 8
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.


  • 1 kg Baby Potatoes
  • 2 Cream
  • 2 tbsp Olive Oil
  • 1 Onion, Diced
  • 1 Carrot, Finely Grated
  • 4 Garlic, Peeled And Crushed
  • 1/3 cups Fresh Parsley, Roughly Chopped
  • Salt Pepper To Taste

Nutrition Information

Qty per
0g serve
Qty per
Energy 0 0
Protein 0 0
Fat (total) 0 0
 - saturated 0 0
Carbohydrate 0 0
 - sugars 0 0
Dietary Fibre 0 0
Sodium 0 0

Nutritional information does not include the following ingredients: Baby Potatoes, Cream, Olive Oil, Onion, diced, Carrot, finely grated, Garlic, peeled and crushed, Fresh Parsley, roughly chopped, Pepper to taste

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Is there any vegetable more versatile than the humble potato?

Potatoes.  Cheap, easy and filling.  They are the ultimate in frugal foods and are a staple both here in Australia and worldwide.  This recipe for delicious French Style Creamy Baby Potatoes matches the delicious baby potato with cream, garlic and onion – all the flavours infuse to give you the ultimate in side dishes that pare well with roast meats, as a big dish at a shindig or just on the side of a vegetarian dish.

The best thing about this dish – you can eat it both hot or cold.  Hot as a side dish – and cold as a potato salad – perfect for a picnic!

French Style Creamy Baby Pototes serves 8 people as a side dish.

You can pick up baby potatoes in your local supermarket – they are usually in a bag and you can buy them by the kilogram.


  1. Par-cook potatoes in salted boiling water for 10 minutes, drain well

  2. In a large frypan, add olive oil, onion, and salt and pepper sauté until soft

  3. Add carrots and sauté for a minute

  4. Add garlic sauté until fragrant

  5. Pour in the cream and mix together, simmer for 2 min

  6. Add the potatoes and parsley and simmer until cream thickens

  7. Place in a serving bowl and scatter over some more parsley

  8. You can eat this potato dish hot or cold.

  9. If you have fussy eaters you can also finely dice the onions so they notice its there.

  10. You could also add sliced chargrilled capsicum and bacon for colour and flavour




Avatar photo
About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

Ask a Question

Close sidebar