Description
Creamy Garlic Sauce Baby Potatoes are a delicious side dish featuring tender baby potatoes coated in a rich and creamy garlic sauce. This dish combines the flavors of sautéed garlic, Parmesan cheese, and fresh parsley for a comforting and flavorful accompaniment.
Ingredients
Scale
- 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
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. Be 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 cautious not to burn the garlic when sautéing; it should be fragrant and lightly golden.
- If the sauce thickens too much after cooking, you can add a splash of milk or cream to reach the desired consistency.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 3660
- Sugar: 4g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 80 mg