Sauteed Herbed Potatoes with Garlic Cream
  • 2 pounds red potatoes
  • 1-1/2 ounces butter
  • 2 shallots, peeled and finely chopped
  • 1 Tablespoon finely chopped fresh thyme
  • 3 cloves garlic, peeled
  • 5 ounces creme fraiche
  • 2 ounces yogurt (I used plain Greek yogurt)
  • Salt and freshly ground pepper, to taste
  • Pinch of paprika
  • 1 Tablespoon finely chopped fresh parsley
  • 1 Tablespoon finely chopped fresh chives
  1. Scrub potatoes. Leaven them unpeeled and cut into equal-sized wedges. Cook for about 7 minutes, or until they are just tender, in boiling water to cover. Drain thoroughly.
  2. Heat the butter in a large skillet until it starts to brown. Saute the cooked potatoes, shallots, and thyme about 6-8 minutes over high heat, stirring constantly until browned.
  3. Press the cloves of garlic into a small bowl. Stir in the creme fraiche and yogurt; season to taste with salt, pepper, and paprika.
  4. Add the chopped parsley and chives to the potatoes and adjust the seasonings. Serve potatoes hot with the garlic cream.
Recipe by The Culinary Cellar at