Creamy Garlic Sauce Baby Potatoes
Elevate your side dish game with tender baby potatoes enveloped in a rich and creamy garlic sauce, perfect for any meal.
Ingredients
Main ingredients
- 1 pound baby potatoes, washed and halved Look for small, firm baby potatoes.
- 2 tablespoons olive oil For sautéing the garlic.
- 4 cloves garlic, minced Add more if you love garlic!
- 1 cup heavy cream Creates the creamy sauce.
- ½ cup grated Parmesan cheese Alternatively, use Cheddar cheese.
- Salt to taste
- Black pepper to taste
For garnish
- 1 tablespoon fresh parsley or chives, chopped Adds a fresh touch to the dish.
Instructions
Preparation
- Start by washing the baby potatoes thoroughly. Cut them in half to ensure they cook evenly.
- In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until fork-tender, about 10-12 minutes.
- Drain the potatoes and set aside.
Making the Sauce
- In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Pour in the heavy cream and stir well, allowing it to simmer gently.
- Mix in the grated Parmesan cheese, stirring until melted and integrated into the sauce. Season with salt and black pepper to taste.
Combine and Serve
- Gently toss the cooked baby potatoes in the creamy garlic sauce until well coated.
- Allow the dish to heat through for an additional 2 minutes.
- Remove from heat and sprinkle with fresh parsley or chives before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet with a splash of cream or olive oil.