Recipe by: Food & Wine
Serves: serves 4
Prep Time: Quick & Easy


1 lb small red potatoes, scrubbed

1 tablespoon unsalted cultured butter

8 stalks of green garlic, finely chopped

1/4 cup heavy cream

1/2 teaspoon white wine vinegar

0 salt and freshly ground black pepper

0 extra virgin olive oil, for drizzling

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1. Preheat the oven to 400°.

2. In a small baking dish, drizzle the potatoes with olive oil. Season with salt and pepper and roast the potatoes for about 30 minutes, until tender. 

3. In a small saucepan, melt the butter. Add the water and green garlic, cover and cook over low heat until the garlic is tender, about 4 minutes. Add the cream and simmer over moderate heat until lightly thickened, about 3 minutes. Stir in the vinegar and season the sauce with salt and pepper. 

4. Transfer the potatoes to a bowl. Pour the sauce over the potatoes and serve.