Description
A delicious and creamy dish featuring baby potatoes coated in garlic sauce, perfect as a side or main dish.
Ingredients
Scale
- 2 pounds baby potatoes
- 6–8 cloves fresh garlic, finely minced
- 1 cup heavy cream
- 3/4 cup vegetable or beef broth
- 3 tablespoons butter
- 1/4 cup fresh herbs (parsley or chives)
- to taste salt
- to taste freshly ground black pepper
- optional red pepper flakes
- optional Parmesan cheese
Instructions
- First things first, scrub your baby potatoes very well under cold running water. Pat them dry. Depending on their size, you can leave them whole or, for quicker cooking and more surface area for the sauce, cut them in half. I usually cut anything larger than an inch in diameter in half.
- In a large, deep skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Once the butter is shimmering, add the prepared baby potatoes. Sauté them, stirring occasionally, for about 8-10 minutes until they start to develop a lovely golden-brown crust in places.
- Reduce the heat to medium-low. Add about 1/4 cup of your chosen broth or water to the skillet, cover with a lid, and let the potatoes steam gently for another 10-15 minutes, or until they are fork-tender. Once tender, remove the lid and let any remaining liquid evaporate slightly. Set the potatoes aside in a bowl.
- In the same skillet, melt another 1 tablespoon of butter over medium heat. Add your finely minced fresh garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in your heavy cream and the remaining 1/2 cup of broth. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer, stirring occasionally, for 3-5 minutes, allowing the sauce to slightly thicken.
- Season the sauce generously with salt and freshly ground black pepper. Now, return your cooked baby potatoes to the skillet, tossing them gently to coat them completely in the creamy garlic sauce. If you’re using Parmesan cheese, stir it in now until melted.
- Garnish with fresh chopped parsley or chives, if desired. Serve your Creamy Garlic Sauce Baby Potatoes immediately.
Notes
- Ensure the baby potatoes are uniform in size for even cooking.
- The optional red pepper flakes can add a nice kick if desired.
- Feel free to customize the herbs used in the garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg