Description
This creamy garlic baby potatoes recipe features tender baby potatoes simmered in a rich and flavorful sauce made with butter, garlic, heavy cream, and Parmesan cheese, then garnished with fresh parsley. Perfect as a comforting side dish that comes together in just 30 minutes.
Ingredients
Scale
Potatoes
- 1.5 pounds baby potatoes
Sauce and Seasoning
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Boil Potatoes: Place baby potatoes in a pot of salted water, bring it to a boil, and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and set them aside.
- Sauté Garlic: Using the same pot, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
- Prepare Cream Sauce: Pour in the heavy cream and stir in the grated Parmesan cheese. Let the mixture simmer gently for 3 to 4 minutes, stirring occasionally until the sauce slightly thickens.
- Toss Potatoes with Sauce: Return the cooked baby potatoes to the pot and gently toss them in the creamy garlic sauce to coat well. Season with salt and black pepper to taste.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the potatoes before serving for a burst of color and fresh flavor.
Notes
- Use baby potatoes of similar size for even cooking.
- For an extra cheesy flavor, you can add more Parmesan cheese to the sauce if desired.
- If you prefer a thicker sauce, simmer the cream mixture a few minutes longer before adding the potatoes.
- This dish pairs well with grilled meats, roasted chicken, or steamed vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
