Description
This Creamy Garlic Sauce Baby Potatoes recipe features tender, halved baby potatoes enveloped in a rich and flavorful garlic cream sauce with Parmesan cheese. It’s a quick and comforting side dish perfect for any meal, combining the natural earthiness of potatoes with a velvety cheesy garlic sauce and a fresh hint of parsley.
Ingredients
Scale
Potatoes
- 1 lb baby potatoes, halved
Sauce
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Boil the Potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook for about 10-12 minutes, until tender. Drain and set aside.
- Prepare the Garlic Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- Make it Creamy: Lower the heat and pour in the heavy cream. Stir well and let it simmer for a couple of minutes until it thickens slightly.
- Add Cheese: Stir in the Parmesan cheese until it melts into the sauce, creating a creamy, cheesy consistency. Season with salt and pepper to taste.
- Combine Potatoes and Sauce: Add the cooked baby potatoes to the skillet and toss them gently in the creamy garlic sauce until they are well coated.
- Garnish and Serve: Sprinkle with fresh parsley for a pop of color, if using. Serve hot and enjoy.
Notes
- Be careful not to burn the garlic when sautéing, as burnt garlic can taste bitter.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less creamy.
- For a slight variation, add a pinch of red pepper flakes to the sauce for a mild heat.
- Fresh parsley is optional but adds a nice fresh flavor and color.
