Description

This Creamy Garlic Sauce Baby Potatoes recipe features tender halved baby potatoes tossed in a rich, velvety garlic cream sauce with Parmesan cheese. Perfect as a comforting side dish, it combines simple ingredients to create an elegant and flavorful addition to any meal.

Ingredients

Potatoes

1 lb baby potatoes, halved

Sauce

2 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Garnish (Optional)

1 tbsp fresh parsley, chopped

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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, or until they are tender when pierced with a fork. Drain the potatoes and set them aside.
Prepare the Garlic Sauce: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, ensuring the garlic does not burn.
Make it Creamy: Lower the heat and pour in the heavy cream. Stir continuously and let the sauce simmer for a couple of minutes until it thickens slightly and becomes creamy.
Add Cheese: Mix in the grated Parmesan cheese, stirring until it melts completely into the sauce, creating a smooth, cheesy texture. Season the sauce with salt and pepper to your taste.
Combine Potatoes and Sauce: Add the cooked baby potatoes to the skillet. Gently toss the potatoes in the creamy garlic sauce, making sure each piece is well coated.
Garnish and Serve: Sprinkle chopped fresh parsley over the potatoes for added color and freshness. Serve the dish hot and enjoy this creamy and flavorful side.

Notes

Use fresh garlic for the best flavor; avoid pre-minced garlic to prevent bitterness.
To ensure even cooking, halve potatoes to similar sizes before boiling.
You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
For a vegetarian version, confirm that your Parmesan cheese is free from animal rennet.
Leftovers can be reheated gently on the stovetop, adding a splash of cream if needed to loosen the sauce.