Creamy Garlic Sauce Baby Potatoes
These creamy garlic sauce baby potatoes are rich, savory, and irresistibly cozy—a perfect side dish for any occasion.
Equipment
- Skillet
Ingredients
- 1 lb baby potatoes washed and halved
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley for garnish
- salt to taste
- pepper to taste
Instructions
- Boil the baby potatoes in salted water for about 6-8 minutes until just fork-tender. Drain and pat dry.
- Heat olive oil in a skillet over medium heat. Add the potatoes cut-side down. Cook until golden and crispy, about 5-7 minutes. Flip and cook the other side.
- Add butter and garlic to the pan. Sauté for 1-2 minutes until fragrant, stirring frequently.
- Pour in the cream, gently stirring to combine. Let it simmer for 2-3 minutes until it starts to thicken.
- Turn off the heat and stir in the Parmesan cheese. Mix until smooth and creamy.
- Season with salt and pepper to taste. Sprinkle with chopped parsley. Let rest for a few minutes, then serve warm and enjoy!
Notes
This dish pairs wonderfully with hearty mains like cheesy chicken and rice casserole or chicken rice potatoes. Feel free to experiment and add your own twists!
