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Creamy Garlic Baby Potatoes

A close-up of a bowl filled with creamy garlic baby potatoes, generously topped with fresh parsley.
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Tender baby potatoes coated in a rich, silky garlic cream sauce, perfect as a quick and luxurious side dish for any occasion.

Ingredients

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  • 1.5 lbs baby potatoes, halved or quartered if large
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (optional)
  • 2 tbsp chopped fresh parsley or chives (optional)
  • Salt and black pepper to taste

Instructions

  1. Boil or steam the baby potatoes until fork-tender. Drain well.
  2. In a large skillet, melt the butter over medium heat.
  3. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
  4. Pour in the heavy cream and bring to a gentle simmer.
  5. Stir in the Parmesan cheese, if using, until melted and the sauce thickens slightly.
  6. Add the cooked potatoes to the skillet and toss to coat them evenly in the creamy garlic sauce.
  7. Season with salt and black pepper to your preference.
  8. Stir in fresh parsley or chives, if desired.
  9. Serve immediately.

Notes

  • For a thicker sauce, let the cream simmer for a few extra minutes before adding the potatoes.
  • You can also roast the baby potatoes first until tender and slightly crispy, then toss them in the prepared garlic cream sauce.
  • This dish is versatile and can be made ahead and reheated gently.

Nutrition

Find it online: https://dishicious.com/creamy-garlic-baby-potatoes/