Description
These Creamy Garlic Sauce Baby Potatoes are a comforting and flavorful side dish that pairs perfectly with grilled meats, roasted vegetables, or even as a standalone vegetarian dish. Tender baby potatoes are simmered until perfectly soft, then tossed in a rich, garlicky cream sauce that clings to every bite. This dish brings together simplicity and bold flavor, making it an easy go-to for weeknight dinners or holiday spreads.
Ingredients
For the potatoes:
1 ½ lbs baby potatoes, washed
Water for boiling
Salt for boiling water
For the garlic cream sauce:
2 tablespoons butter
4 garlic cloves, minced
1 cup heavy cream
½ cup grated Parmesan cheese
¼ teaspoon black pepper
Salt to taste
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
1
Place the baby potatoes in a large pot and cover them with salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes, or until the potatoes are fork-tender. Drain and set aside.
2
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes, or until fragrant and lightly golden.
3
Pour in the heavy cream while stirring. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes to let the flavors meld.
4
Reduce the heat to low and stir in the Parmesan cheese gradually, allowing it to melt into the cream sauce. Season with salt and pepper to taste.
5
Add the cooked baby potatoes to the skillet and gently toss them in the garlic cream sauce, making sure each potato is evenly coated.
6
Cook for an additional 2 to 3 minutes, allowing the sauce to slightly thicken and cling to the potatoes. Remove from heat.
7
Garnish with fresh parsley if desired and serve hot.
Notes
For extra depth of flavor, lightly smash the baby potatoes before tossing them in the sauce. This allows them to soak up more of the creamy garlic goodness. You can also add a splash of white wine before the cream for a more elevated taste. Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop with a splash of cream or milk.