Description
Creamy Garlic Baby Potatoes are tender, buttery baby potatoes tossed in a rich garlic cream sauce and finished with herbs. This simple yet indulgent side dish comes together in one pan and pairs perfectly with everything from roasted meats to vegetarian mains.
Ingredients
- 1 ½ lbs baby potatoes (red, yellow, or mixed), halved if large
- ¾ cup heavy cream
- 3 cloves garlic, minced or grated
- 2 tbsp butter
- 1 tbsp olive oil
- ¼ cup grated Parmesan cheese (optional)
- 2 tbsp chopped fresh parsley or chives
- Salt and black pepper, to taste
Instructions
- Wash and halve any large baby potatoes. Place in a pot, cover with salted water, and bring to a boil. Cook for 15–20 minutes until fork-tender.
- In a large skillet, melt butter with olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and simmer for 2–3 minutes until slightly thickened.
- Stir in Parmesan (if using), salt, and pepper to taste.
- Drain potatoes and add them to the cream sauce. Toss gently to coat and cook together for 2–3 minutes.
- Top with fresh herbs and additional cheese if desired. Serve warm.
Notes
- Roast potatoes instead of boiling for a crispier texture.
- Add Dijon mustard or lemon zest to the sauce for brightness.
- Use half-and-half or coconut cream for a lighter version.
- To reheat, add a splash of milk or cream to loosen the sauce.
- Pairs well with grilled meats, salmon, or vegetarian mains.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
