Ingredients
Scale
- 1 pound baby potatoes, washed and halved
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (optional for garnish)
- 1 teaspoon olive oil (optional for roasting)
Instructions
- Cook the baby potatoes: Place the potatoes in a large pot of salted boiling water. Cook for about 10-12 minutes until tender. Drain and set aside.
- Sauté garlic and make the sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and simmer for 2-3 minutes. Mix in Parmesan cheese, salt, and pepper, stirring until smooth.
- Combine potatoes with sauce: Gently toss the cooked baby potatoes in the garlic cream sauce. Continue to cook for another 2-3 minutes to meld flavors.
- Serve: Transfer to a serving dish, garnish with chopped parsley if desired, and serve hot. Enjoy this creamy garlic baby potatoes side dish with your favorite main courses.
Notes
- Use fresh garlic for optimal flavor.
- Avoid overcooking the potatoes to maintain their shape and texture.
- Adjust cream quantity to achieve your preferred level of creaminess.
- For an extra flavor boost, add a pinch of paprika or a squeeze of lemon juice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg