Baked Potatoes with Cream Garlic Sauce – an easy recipe at home

“My idea of heaven is a great big baked potato and someone to share it with.”

– Oprah Winfrey

Ingredients:

1. Baby Potatoes
2. Olive Oil
3. Garlic Butter (If unavailable, use normal butter)
4. Parsely/Basil
5. Fresh Cream (Not sour cream)
6. Minced Garlic
7. Salt
8. Freshly Ground Pepper
9. Cheese for Garnishing
10. Corn Starch (required if sauce is not thick enough)
11. Warm Milk (required if sauce is too thick)

Baking the Potatoes:

1. Take raw baby potatoes and wash them well.
2. Leave them under the fan or in the open to dry. Do not peel the potatoes.
3. Meanwhile, in a cup, mix 1 spoon of olive oil, 1 spoon of melted garlic butter, some freshly ground pepper and salt to taste.
4. Once the potatoes are dried, stab each potato with a fork once, to make 3 small holes on them.
5. Glaze the potatoes with the above oil-butter mixture, using a pastry/baking brush.
6. Preheat the Oven for 15 mins under Convection Bake mode.
7. Take a baking tray, cover it with Aluminium foil and place the glazed potatoes on it.
8. Insert the baking tray in the Oven and bake for around 35-45 mins under Convection Bake mode at 180 degrees Celsius.

Making the Sauce:

1. Sautée minced garlic pieces in butter/clarified butter (ghee) in a pan.
2. Once it turns brown, add crushed parsley leaves or basil leaves to it (dry).
3. Add few spoons of thick Fresh Cream to the pan (please be careful of using fresh cream and not sour cream). Continue stirring it.
4. If the sauce is too thin or watery, use corn starch powder.
5. To add corn starch, first put 1/2 spoon of the powder in a cup of warm water and mix it to bring it to liquid-like consistency. Then add this mixture to the pan.
6. If the sauce is too thick, make it thinner with only warm milk or butter, do not use water to make it thinner.
7. Keep stirring and add salt/oregano/seasoning to it if required.
8. Pour it on top of the baked potatoes.
9. Serve hot and creamy, and garnish with grated cheese or parsley.