Description
This Creamy Garlic Sauce Baby Potatoes dish features tender baby potatoes enveloped in a rich and velvety garlic sauce. It’s a comforting side that elevates any meal with its delightful flavors.
Ingredients
Scale
- 2 pounds (900 g) baby potatoes, halved
- 2 tablespoons olive oil (or butter)
- 4 cloves garlic (minced)
- 1 small onion (finely chopped (optional, for extra flavor))
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) chicken or vegetable broth
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme (or Italian seasoning)
- ½ cup (50 g) grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped (for garnish))
Instructions
- Bring a large pot of salted water to a boil over high heat. This should take about 5–7 minutes. The water should be at a rolling boil before adding the potatoes.
- Add the halved baby potatoes to the boiling water and cook until fork-tender, which will take about 12–15 minutes. They should be easily pierced but not falling apart.
- Once cooked, drain the potatoes in a colander and set them aside. Make sure to let them sit for a moment to allow any excess water to drain off.
- In a large skillet, heat 2 tablespoons of olive oil (or butter) over medium heat. Allow it to heat for about 1 minute until it shimmers, indicating it's ready for the garlic.
- Add the minced garlic (and chopped onion, if using) to the skillet. Sauté for 1–2 minutes until fragrant and the garlic is lightly golden. Be careful not to burn the garlic, as it can turn bitter.
- Stir in 1 cup of heavy cream and ½ cup of chicken or vegetable broth. Mix well until combined. The mixture should start to bubble gently within 1–2 minutes.
- Season the sauce with ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ teaspoon of dried thyme (or Italian seasoning). Stir well and let it simmer for 3–4 minutes, until the sauce slightly thickens. You’ll notice it coats the back of a spoon.
- Carefully add the cooked baby potatoes into the skillet, tossing them gently to coat them in the creamy garlic sauce. This should take about 1–2 minutes.
- Stir in ½ cup of grated Parmesan cheese and allow everything to simmer together for another 2–3 minutes. The cheese will melt and further enrich the sauce.
- Once everything is well combined and the potatoes are warmed through, remove the skillet from the heat.
- Garnish the dish with 2 tablespoons of chopped fresh parsley before serving. This adds a pop of color and freshness!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: Be mindful of the garlic: Sauté it just until fragrant to avoid bitterness. Use a heavy-bottomed skillet to ensure even heating and prevent the sauce from burning. For a creamier sauce, you can adjust the ratio of heavy cream to broth; a bit more cream will yield a richer texture.