Description
Delicious and creamy garlic sauce baby potatoes cooked to perfection with Parmesan cheese and herbs. This easy-to-make side dish combines tender baby potatoes with a rich, flavorful creamy garlic sauce that’s perfect for any meal.
Ingredients
Scale
Potatoes
- 1½ pounds baby potatoes (red or yellow)
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning (optional)
- â…“ cup grated Parmesan cheese
Garnish
- Chopped fresh parsley (optional)
Instructions
- Boil the Potatoes: Place the baby potatoes in a large pot and cover them with cold salted water. Bring the water to a boil and cook the potatoes for 12–15 minutes, or until they are fork-tender. Once cooked, drain the water and set the potatoes aside.
- Sauté Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
- Prepare Creamy Sauce: Pour the heavy cream into the skillet with the garlic. Add salt, black pepper, and Italian seasoning if using. Bring the mixture to a gentle simmer.
- Thicken Sauce: Stir in the grated Parmesan cheese and cook for 2–3 minutes, stirring frequently until the sauce thickens slightly and becomes creamy.
- Combine Potatoes and Sauce: Add the cooked baby potatoes to the skillet and toss well to coat them evenly with the creamy garlic sauce. Allow the mixture to simmer for another 2–3 minutes to let the flavors meld together.
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley if desired, and serve the creamy garlic sauce baby potatoes warm.
Notes
- You can lightly smash the potatoes before adding them to the sauce for extra creaminess.
- For a tangy twist, add a splash of lemon juice or a spoonful of sour cream to the sauce.
