Description
A delightful combination of tender baby potatoes enveloped in a rich, garlicky cream sauce, perfect for any dining occasion.
Ingredients
Scale
- 1 lb baby potatoes
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil the potatoes: Place the baby potatoes in a pot of salted water. Bring to a boil and cook for about 15-20 minutes until they’re fork-tender. Drain and set aside.
- Sauté the garlic: In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Create the sauce: Gradually pour in the heavy cream while stirring gently. Bring the mixture to a gentle simmer.
- Add cheese and season: Stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper according to your taste.
- Combine: Add the drained baby potatoes to the skillet. Toss them gently in the creamy garlic sauce until well-coated.
- Garnish and serve: Finish with a sprinkle of fresh parsley for that pop of color and serve warm.
Notes
For a lighter option, replace heavy cream with half-and-half. Try adding crispy bacon bits or chili flakes for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg
Keywords: Baby Potatoes, Garlic Sauce, Creamy Potatoes, Side Dish, Vegetarian Recipe