Creamy Garlic Sauce Baby Potatoes

Creamy Garlic Sauce Baby Potatoes are the ultimate comfort food side dish, featuring tender baby potatoes coated in a rich, garlicky Parmesan cream sauce. This recipe is perfect for those who love the classic flavors of garlic and cheese combined with the creamy texture of heavy cream. The addition of fresh parsley gives a pop of color and a hint of freshness, making this dish a great choice for both weeknight dinners and special occasions.

INGREDIENTS

• Baby potatoes: 1 lb, halved, for quick and even cooking
• Olive oil: 2 tbsp, for sautéing the garlic
• Garlic: 4 cloves, minced, for a strong, aromatic flavor
• Heavy cream: 1 cup, for a rich and creamy sauce
• Grated Parmesan cheese: 1/2 cup, for a savory, cheesy taste
• Fresh parsley (optional): 1 tbsp, chopped, for garnish
• Salt and pepper: to taste, for seasoning

INSTRUCTIONS

Step 1:

Bring a pot of salted water to a boil, add halved baby potatoes, and cook for 10-12 minutes. Drain and set aside.

Step 2:

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Step 3:

Lower the heat and pour in heavy cream, stirring until it starts to thicken.

Step 4:

Stir in grated Parmesan until melted and fully incorporated. Season with salt and pepper.

Step 5:

Add cooked potatoes to the skillet, tossing gently to coat them in the sauce.

Step 6:

Top with chopped parsley (optional) and serve hot.

Serving and Storage Tips

• Serve hot as a side dish alongside grilled meats, roasted vegetables, or as part of a vegetarian meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream if needed.

Helpful Notes

• Use baby red or yellow potatoes for the best results, as they hold up well to boiling and have a creamy texture.
• For a lighter version, substitute half-and-half or milk for the heavy cream, but the sauce will be less rich.

Tips from Well-Known Chefs

• Chef Mark recommends adding a pinch of red pepper flakes to the sauce for a slight kick.

Why Creamy Garlic Sauce Baby Potatoes Are a Must-Try Side Dish

This recipe combines the earthy flavors of baby potatoes with the richness of garlic and Parmesan cheese, making it an ideal side dish for any occasion. The creamy sauce is easy to prepare and can be adjusted to suit different tastes, whether you like it mild or with a hint of spice.

How to Make Creamy Garlic Sauce Baby Potatoes Your Own

Add bacon bits, chopped chives, or a squeeze of lemon juice for extra flavor. You can also mix in other herbs like thyme or rosemary to customize the dish to your taste.

FAQs

Can I use other types of potatoes?

Yes, small red or yellow potatoes work well in this recipe. Just make sure to cut them into bite-sized pieces for even cooking.

Can I make this dish ahead of time?

Yes, you can boil the potatoes and prepare the sauce ahead. Just combine and reheat before serving.

Is there a dairy-free version of this recipe?

Yes, you can use coconut cream and dairy-free Parmesan for a dairy-free version.

Can I add other vegetables to the dish?

Yes, add sautéed mushrooms, spinach, or broccoli for extra veggies.

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Conclusion

These Creamy Garlic Sauce Baby Potatoes are tender, rich, and flavorful, making them the perfect side dish for any meal. The baby potatoes are boiled to perfection and then coated in a creamy sauce made with minced garlic, heavy cream, and grated Parmesan cheese. The recipe is simple and quick to make, requiring just a few ingredients and minimal prep time. Serve these potatoes hot with a sprinkle of chopped parsley for an extra burst of color and flavor. Ideal for pairing with chicken, beef, or vegetarian mains, they’re sure to be a hit at the dinner table!