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New Potatoes in a Creamy Garlic Dill Sauce

From CLG

<p>This recipe is so very easy to make! It is very delicious and was quite a surprise when we first tried it!!!</p>
Source: (Entered by Steve & Carissa Lunk)
Serves: 6-8 servings

2 lbs new potatoes (Strack Farm)
1 tablespoon olive oil or butter
1 medium onion, finely diced (Strack Farm)
1 garlic clove, pressed or minced
1/4 cup fresh dill, chopped (Cedar Rock Ridge)
3/4 cup heavy whipping cream
1/2 tsp Beaverfork Blend Seasoning (Cedar Rock Ridge)

Step by Step Instructions
  1. Scrub each potato clean. (New potatoes have a very thin skin. You don’t have to scrub all of it off, just get at least half of it off.) Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1” thick pieces.
  2. Place potatoes in a pot and cover with water. Bring to a boil and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.
  3. In a separate pan, add olive oil/butter. Add finely diced onion and sauté over medium heat until golden and soft. Add garlic clove and dill, sauté another minute, stirring constantly. Add heavy whipping cream and Beaverfork Blend, bring to a boil and let simmer an additional 2 minutes or until desired consistency. Remove from heat and pour over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve.