The magic of convenient cooking is unlocked with our Creamy Garlic Herb Canned Potatoes, transforming humble pantry staples into a remarkably delicious and satisfying meal. This recipe is your secret weapon for quick weeknight dinners or effortless entertaining, proving that incredible flavor doesn’t require hours in the kitchen.
Key Ingredients for Creamy Garlic Herb Canned Potatoes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/2 cup milk (or heavy cream for extra richness)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 (14.5-ounce) cans diced potatoes, drained and gently patted dry
How to Make Creamy Garlic Herb Canned Potatoes
This canned potatoes recipe is incredibly simple, delivering maximum flavor with minimal effort. In under 20 minutes, you’ll have a side dish that boasts a wonderfully creamy texture and a burst of fresh herb and garlic notes. It’s a comforting and satisfying dish perfect for any occasion.
Step-by-Step Instructions
- Prepare Your Potatoes: Begin by opening your cans of diced potatoes. Carefully drain all the liquid from the cans. Gently pat the potatoes dry with paper towels. This crucial step helps them to crisp up slightly when sautéed and prevents a watery sauce.
- Sauté the Aromatics: Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and the oil is shimmering, add the minced garlic. Sauté the garlic for about 30-60 seconds until it becomes fragrant. Be careful not to burn the garlic, as this can make it bitter.
- Introduce the Potatoes: Add the drained and patted-dry diced potatoes to the skillet. Stir them gently to coat them with the garlic-infused oil and butter. Allow the potatoes to cook undisturbed for 3-4 minutes to begin developing some color.
- Build the Creamy Sauce: Pour in the milk (or heavy cream if using). Stir gently to combine with the potatoes. Bring the mixture to a gentle simmer.
- Add Herbs and Seasonings: Sprinkle in the chopped fresh parsley, chives, and dried rosemary. Season generously with salt and freshly ground black pepper to your taste. Stir everything together.
- Simmer and Thicken: Continue to simmer the potatoes and sauce over medium-low heat for about 8-10 minutes, stirring occasionally. The sauce will gradually thicken and become wonderfully creamy, coating each potato. Adjust seasoning if necessary.
- Serve Hot: Once the sauce has reached your desired consistency and the potatoes are heated through and tender, remove the skillet from the heat. Serve immediately as a delightful side dish.
Why You’ll Love This Creamy Garlic Herb Canned Potatoes
You’ll absolutely adore this canned potatoes recipe for its incredibly rich and creamy texture, infused with fragrant garlic and fresh herbs. It’s a comforting and familiar taste that rivals any restaurant-style potato dish, but without the high cost of dining out. The simplicity of using canned potatoes makes this feel like a gourmet meal achieved without the fuss, and the vibrant burst of fresh herbs elevates each bite to pure deliciousness.
Imagine a side dish that’s both incredibly easy and utterly satisfying – that’s exactly what you get here. Unlike complicated gratins that take ages, this dish comes together in minutes, making it perfect for those spontaneous cravings or busy evenings. The tender potatoes soak up the luscious, herbaceous sauce, creating a flavor experience that will have you reaching for seconds. Give this a try tonight and discover your new go-to potato side!
Storing and Reheating Tips
To store leftover Creamy Garlic Herb Canned Potatoes, allow them to cool completely. Transfer the cooled potatoes into an airtight container. Refrigerate for up to 3-4 days.
To reheat, you can do so gently on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a splash more milk or cream to loosen the sauce. Alternatively, you can reheat them in the microwave, covered, in 30-second intervals, stirring in between until warmed. Freezing this dish is not generally recommended as the texture of the potatoes can become mushy upon thawing and reheating.
Final Thoughts
Our Creamy Garlic Herb canned potatoes recipe is a testament to how simple ingredients can create extraordinary flavor. We encourage you to whip up this delightful dish for a quick, comforting, and delicious meal that’s sure to impress!
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Creamy Garlic Herb Canned Potatoes
Ingredients
Equipment
Method
- Begin by opening your cans of diced potatoes. Carefully drain all the liquid from the cans. Gently pat the potatoes dry with paper towels. This crucial step helps them to crisp up slightly when sautéed and prevents a watery sauce.2 (14.5-ounce) cans diced potatoes, drained and gently patted dry
- Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and the oil is shimmering, add the minced garlic. Sauté the garlic for about 30-60 seconds until it becomes fragrant. Be careful not to burn the garlic, as this can make it bitter.1 tablespoon olive oil, 1/4 cup butter, 2 cloves garlic, minced
- Add the drained and patted-dry diced potatoes to the skillet. Stir them gently to coat them with the garlic-infused oil and butter. Allow the potatoes to cook undisturbed for 3-4 minutes to begin developing some color.2 (14.5-ounce) cans diced potatoes, drained and gently patted dry, 1 tablespoon olive oil, 1/4 cup butter, 2 cloves garlic, minced
- Pour in the milk (or heavy cream if using). Stir gently to combine with the potatoes. Bring the mixture to a gentle simmer.1/2 cup milk (or heavy cream for extra richness), 2 (14.5-ounce) cans diced potatoes, drained and gently patted dry
- Sprinkle in the chopped fresh parsley, chives, and dried rosemary. Season generously with salt and freshly ground black pepper to your taste. Stir everything together.2 tablespoons fresh parsley, chopped, 1 tablespoon fresh chives, chopped, 1/2 teaspoon dried rosemary, salt and black pepper to taste, 2 (14.5-ounce) cans diced potatoes, drained and gently patted dry
- Continue to simmer the potatoes and sauce over medium-low heat for about 8-10 minutes, stirring occasionally. The sauce will gradually thicken and become wonderfully creamy, coating each potato. Adjust seasoning if necessary.2 (14.5-ounce) cans diced potatoes, drained and gently patted dry
- Once the sauce has reached your desired consistency and the potatoes are heated through and tender, remove the skillet from the heat. Serve immediately as a delightful side dish.2 (14.5-ounce) cans diced potatoes, drained and gently patted dry