Description
This creamy garlic baby potatoes recipe is a rich, comforting side dish featuring tender baby potatoes coated in a velvety garlic cream sauce. Perfect for weeknight dinners or holiday feasts, it’s an easy, crowd-pleasing recipe loaded with garlic, Parmesan, and fresh herbs.
Ingredients
500g baby potatoes
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
0.5 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt to taste
Black pepper to taste
Instructions
1. Wash and halve the baby potatoes, leaving the skin on.
2. Boil the potatoes in salted water for 12-15 minutes until fork-tender. Drain and set aside.
3. In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
4. Pour in the heavy cream and bring it to a gentle simmer. Stir in Parmesan cheese, allowing it to melt into a smooth sauce.
5. Add the cooked potatoes to the skillet, tossing gently to coat them in the sauce. Season with salt and pepper.
6. Garnish with chopped parsley and serve hot.
Notes
For extra flavor, add a pinch of red pepper flakes or lemon zest to the sauce.
Swap heavy cream with half-and-half or whole milk for a lighter version.
Reheat leftovers gently with a splash of cream to maintain the sauce’s creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 200g
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg