Creamy Garlic Sauce Baby Potatoes
These baby potatoes are simmered to perfection in a rich, creamy garlic sauce. Simple, indulgent, and perfect as a side dish for any meal.
Equipment
- Saucepan
- Skillet
Ingredients
Main Ingredients
- 1.5 lbs baby potatoes halved if large
- salt for boiling
- 1 tbsp olive oil or butter for sautéing
Creamy Garlic Sauce
- 3 cloves garlic minced
- 1 cup heavy cream
- 0.25 cup Parmesan cheese grated
- 0.5 tsp black pepper
- 0.25 tsp salt adjust to taste
- 1 tbsp fresh parsley chopped (optional)
Instructions
- Boil baby potatoes in salted water until fork-tender, about 12–15 minutes. Drain and set aside.
- In a skillet, heat olive oil or butter. Add garlic and sauté for 1–2 minutes until fragrant (not browned).
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, salt, and pepper.
- Add cooked potatoes to the sauce. Simmer for 2–3 minutes until coated and heated through.
- Sprinkle with fresh parsley before serving.
Notes
For a lighter version, substitute half-and-half for the heavy cream. Try adding a squeeze of lemon for brightness.