Description
A delightful side dish featuring tender baby potatoes coated in a rich and creamy garlic sauce.
Ingredients
Scale
- 2 pounds of baby potatoes
- 1 cup of heavy cream
- 4 cloves of garlic, minced
- 3 tablespoons of butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the baby potatoes by cleaning them under running water. Cut larger ones in half or quarters.
- Boil the potatoes in a large pot with water and a pinch of salt for 15-20 minutes until tender.
- Make the creamy garlic sauce by melting butter in a saucepan, adding minced garlic, and sautéing for 1-2 minutes.
- Add heavy cream and seasonings, then let it simmer for 5 minutes to thicken.
- Combine the drained potatoes with the sauce, stirring gently to coat.
- Serve the potatoes garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg