Description
Creamy Garlic Sauce Baby Potatoes are a delightful side dish that combines the rich flavors of garlic and cream with the natural sweetness of baby potatoes.
Ingredients
Scale
- 1 ½ pounds baby potatoes (red or gold, halved)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 5 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth (or vegetable broth)
- ½ cup grated Parmesan cheese
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- ½ teaspoon dried Italian herbs (or oregano + thyme)
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions
- Boil Potatoes: Place halved baby potatoes in a pot of salted water. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and set aside.
- Make Garlic Sauce: In a large skillet, heat butter and olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant (do not burn).
- Add Cream Base: Stir in the chicken broth and heavy cream. Let it gently simmer for 3-4 minutes until slightly thickened.
- Season & Enrich: Mix in Parmesan cheese, salt, pepper, and Italian herbs. Stir until the cheese melts and the sauce becomes creamy.
- Combine: Add the boiled potatoes to the skillet. Toss gently until the potatoes are fully coated in the creamy garlic sauce.
- Finish & Serve: Remove from heat, sprinkle with fresh parsley, and serve warm as a side dish.
Notes
Don’t overcook the garlic to avoid bitterness. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg