Creamy Garlic Sauce Baby Potatoes

Introduction:

Creamy Garlic Sauce Baby Potatoes are a delightful side dish combining tender baby potatoes with a rich and creamy garlic sauce. This recipe features a flavorful sauce made with heavy cream and Parmesan cheese, perfect for enhancing the natural sweetness of the potatoes.

Ingredients

• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped (optional)
• Salt and pepper to taste

Directions

1. 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.
2. 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. Be careful not to burn the garlic.
3. 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.
4. 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.
5. 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.
6. Garnish and Serve:
   • Sprinkle with fresh parsley for a pop of color, if using.
   • Serve hot and enjoy the delicious creamy garlic goodness.

Servings and Timing

• Prep Time: 5 minutes
• Total Time: 20 minutes
• Servings: 4

Variations

• Add Protein: Toss in cooked chicken or shrimp for a more substantial dish.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Herb Variations: Use fresh thyme, rosemary, or chives instead of parsley for different herbal notes.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or cream if the sauce has thickened too much.

10 FAQs

1. Can I use other types of potatoes?
   • Yes, you can use regular potatoes, but adjust the cooking time accordingly.
2. Can I substitute heavy cream?
   • You can use half-and-half or whole milk, but the sauce will be less rich and creamy.
3. Can I make this dish ahead of time?
   • Yes, you can prepare the sauce and potatoes in advance and combine them just before serving.
4. Is this recipe suitable for vegetarians?
   • Yes, as long as you use vegetarian Parmesan cheese.
5. Can I freeze the leftovers?
   • Freezing is not recommended as the cream sauce may separate upon thawing.
6. How do I prevent the garlic from burning?
   • Sauté garlic over medium heat and stir frequently to avoid burning.
7. Can I use pre-cooked baby potatoes?
   • Yes, just skip the boiling step and add the pre-cooked potatoes directly to the sauce.
8. What can I serve this with?
   • It pairs well with grilled meats, roasted chicken, or as a hearty side for a vegetarian meal.
9. How do I make the sauce thicker?
   • Simmer the sauce longer or add a slurry of cornstarch and water.
10. Can I use dried herbs instead of fresh?
    • Yes, use dried herbs but reduce the amount, as dried herbs are more concentrated.

Conclusion

Creamy Garlic Sauce Baby Potatoes are a fantastic, comforting side dish that combines the creamy richness of garlic sauce with tender baby potatoes. Easy to prepare and bursting with flavor, this dish is perfect for any occasion, from a casual family dinner to a festive gathering. Enjoy the creamy, savory goodness with your favorite main course!

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