Creamy Garlic Sauce Baby Potatoes
A rich and creamy dish featuring tender baby potatoes coated in a flavorful garlic sauce, perfect as a comforting side for any meal.
Ingredients
Main Ingredients
- 500 grams Baby Potatoes Keep the skins on for added texture.
- 4 cloves Garlic Fresh minced garlic is preferred.
- 4 tablespoons Unsalted Butter Adjust salt to taste later.
- 1 cup Heavy Cream This gives the sauce its creamy texture.
- 1/2 cup Parmesan Cheese Grated, for a nutty flavor.
- 2 tablespoons Fresh Parsley Chopped, for garnish.
- to taste Salt Enhances the flavor.
- to taste Pepper Adjust to your preference.
Optional Add-Ins
- 1/2 cup Crumbled Bacon For added crunch.
- 1 teaspoon Lemon Zest Adds a citrusy brightness.
- 1/2 teaspoon Chili Flakes For a spicy kick.
- 1 cup Mushrooms Sautéed, for a deeper flavor.
Instructions
Preparation
- Wash the baby potatoes thoroughly and place them in a large pot, covering them with cold water.
- Add a pinch of salt and bring to a boil. Simmer until fork-tender, about 10-12 minutes.
- Drain and let cool slightly; you may cut them in half if desired.
Cooking the Sauce
- In a large skillet, melt butter over medium heat.
- Add minced garlic and sauté until fragrant, being careful not to burn it.
- Pour in the heavy cream, stirring to prevent lumps. Bring to a gentle simmer.
- Add grated Parmesan cheese, stirring until melted. Season with salt and pepper to taste.
Combining
- Gently toss the cooked potatoes into the skillet with the garlic sauce, ensuring each potato is well coated.
- Allow to simmer for a minute before serving, then garnish with freshly chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a splash of milk or cream to maintain consistency.