Description
Delight in tender baby potatoes smothered in a rich and creamy garlic sauce, perfect as a comforting side dish for any meal. This recipe combines the smoothness of heavy cream and Parmesan cheese with the fragrant bite of sautéed garlic, creating a luscious coating that clings to each potato bite. Easy to prepare on the stovetop, it’s a flavorful vegetarian option that will quickly become a favorite.
Ingredients
Scale
Potatoes
- 1 ½ pounds baby potatoes, halved if large
Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Boil Potatoes: Bring a pot of salted water to a boil and add the baby potatoes. Cook them for about 12–15 minutes or until they are fork-tender. Drain the potatoes and set them aside.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
- Prepare Creamy Sauce: Reduce the heat to low and slowly stir in the heavy cream, grated Parmesan cheese, unsalted butter, salt, black pepper, and onion powder. Continue to simmer the mixture for 3–4 minutes, stirring constantly, until the sauce begins to thicken slightly.
- Combine Potatoes and Sauce: Add the cooked baby potatoes into the skillet with the creamy garlic sauce. Toss gently to coat the potatoes evenly with the sauce.
- Finish Cooking: Cook the coated potatoes for another 2–3 minutes on low heat until heated through and well combined with the sauce.
- Garnish and Serve: Remove from heat, sprinkle with chopped fresh parsley if desired, and serve warm as a delicious side dish.
Notes
- You can substitute half-and-half in place of heavy cream for a lighter version of the sauce.
- For an extra kick of flavor, add a pinch of crushed red pepper flakes while sautéing the garlic.
- A squeeze of fresh lemon juice just before serving brightens the flavors beautifully.
