Description
Tender baby potatoes coated in a rich, garlicky cream sauce with parmesan, perfect as a comforting side dish for any occasion. Simple enough for a weeknight but elegant enough for holidays or dinner parties.
Ingredients
- 1 1/2 lbs baby potatoes (red, yellow, or mixed)
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or chives, chopped (optional for garnish)
Instructions
- Boil baby potatoes in salted water until fork-tender, about 15–20 minutes. Drain and set aside.
- In the same pot or a separate pan, melt butter over medium heat. Sauté garlic for 1–2 minutes until fragrant but not browned.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in parmesan, salt, and pepper. Let the sauce thicken slightly.
- Return potatoes to the pan and toss until fully coated in the sauce.
- Simmer for a few more minutes to meld flavors. Garnish with parsley or chives before serving.
Notes
- For more texture, lightly smash potatoes before adding to the sauce.
- For extra richness, stir in 1–2 tbsp cream cheese.
- Roasted or air-fried potatoes can replace boiled for a crispier variation.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
