Description
Creamy Garlic Sauce Baby Potatoes are tender baby potatoes coated in a rich and creamy garlic sauce, making for a delicious side dish.
Ingredients
- 2 pounds baby potatoes, halved
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Begin by placing the halved baby potatoes in a large pot and covering them with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes or until the potatoes are tender when pierced with a fork. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the heavy cream and stir to combine. Add the salt, black pepper, and paprika. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally.
- Stir in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, you can add a splash of water or more cream to reach your desired consistency.
- Add the cooked baby potatoes to the skillet and gently toss them in the creamy garlic sauce until well coated. Cook for an additional 2-3 minutes to heat through.
- Remove from heat and garnish with chopped fresh parsley before serving.
Notes
- For a spicy kick, add a pinch of red pepper flakes to the sauce.
- You can substitute the heavy cream with half-and-half for a lighter version, but the sauce may be less rich.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg