Instructions:
1. Prepare the Potatoes
Wash the baby potatoes thoroughly to remove any dirt.
Boil them in a large pot of salted water for about 20 minutes, until tender but still firm.
Drain, rinse under cold water, then cut in half or quarters depending on size.
2. Prepare the Garlic and Onion
While the potatoes cook, peel the garlic and onion.
Finely chop the garlic (or slice it, based on your preference).
Dice the onion.
3. Make the Flavor Base
In a large skillet, heat the olive oil over medium heat.
Sauté the garlic and onion for about 3 minutes, until fragrant and slightly translucent.
(Be careful not to brown the garlic — it can turn bitter.)
4. Sauté the Potatoes
Add the pre-cooked potatoes to the pan.
Sauté for 4–5 minutes over medium-high heat, until they form a light golden crust.
Turn occasionally to prevent burning.
5. Add the Creamy Sauce
Season with the potato spice mix (or homemade paprika/herb blend).
Pour in the crème fraîche and water.
Mix well so the flavors combine evenly.
6. Let It Simmer
Reduce heat to medium and simmer for about 15 minutes,
until the sauce thickens and the potatoes are well coated and infused with flavor.
Stir occasionally to avoid sticking.
7. Season and Serve
Taste and adjust seasoning with salt and pepper if needed.
Finely chop fresh herbs like parsley or chives and sprinkle over the top before serving.
Serving Suggestions:
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As a main dish: Pair with a fresh salad or steamed vegetables.
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As a side: Great with roasted chicken, grilled meats, or fish.
