Description
Creamy Garlic Sauce Baby Potatoes are the ultimate comfort food! Tender baby potatoes are tossed in a rich garlic and Parmesan cream sauce, making them the perfect side dish for any meal.
Ingredients
Units
Scale
- 1 1/2 pounds baby potatoes
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley (for garnish)
Instructions
. Cook the Potatoes
- Scrub the baby potatoes under cold water, leaving the skin on.
- Place them in a pot, cover with cold water, and add a pinch of salt.
- Bring to a boil and cook for 12-15 minutes, or until fork-tender. Drain and set aside.
2. Make the Garlic Butter Base
- In the same pot, melt butter over medium heat.
- Add minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
3. Build the Cream Sauce
- Pour the heavy cream into the pot with the garlic butter. Add salt and pepper, and let it simmer for 3-4 minutes, stirring occasionally.
- Add grated Parmesan cheese and stir until the sauce is smooth and creamy.
4. Coat the Potatoes in Sauce
- Return the cooked potatoes to the pot. Toss them gently in the creamy sauce until evenly coated.
5. Finish and Serve
- Transfer the creamy garlic potatoes to a serving dish.
- Garnish with freshly chopped parsley and serve hot.
Notes
- Additions: For extra flavor, sprinkle crispy bacon bits or additional Parmesan over the top.
- Customizations: Substitute baby potatoes with diced Yukon Gold or red potatoes if preferred.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
