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Creamy Garlic Sauce Baby Potatoes

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Tender baby potatoes coated in a luscious garlic cream sauce, perfect as a comforting side dish for dinner or gatherings.

Ingredients

Scale
  • 1.5 pounds baby potatoes
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Wash the baby potatoes thoroughly under running water to remove any dirt. Leave the skins on for extra texture and flavor.
  2. Add the potatoes to a large pot and cover them with water. Season the water with a generous pinch of salt. Bring to a boil and cook for 10-15 minutes, or until the potatoes are fork-tender. Drain and set aside.
  3. In a skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
  4. Stir in the heavy cream and broth. Let the mixture simmer gently for 5-7 minutes until it starts to thicken.
  5. Add salt and black pepper to taste. If using Parmesan cheese, stir it in now for an extra layer of flavor.
  6. Add the drained potatoes to the skillet with the sauce. Toss gently to coat each potato in the creamy garlic sauce.
  7. Sprinkle freshly chopped parsley over the potatoes and serve warm.

Notes

If the sauce is too thick, add a splash of broth or cream to loosen it up. Avoid overcooking the garlic to maintain its flavor.

Nutrition

Keywords: creamy garlic potatoes, baby potatoes recipe, garlic cream sauce, easy side dish, comfort food

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