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Creamy Garlic Baby Potatoes

A close-up of a pile of golden-brown creamy garlic baby potatoes, generously sprinkled with fresh parsley.
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Tender baby potatoes coated in a rich, silky garlic cream sauce, perfect as a quick and luxurious side dish for any occasion.

Ingredients

Scale
  • 1.5 lbs baby potatoes, halved or quartered if large
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (optional)
  • 2 tbsp fresh parsley, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Boil or steam the baby potatoes until fork-tender. Drain well.
  2. In a large skillet, melt the butter over medium heat.
  3. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn it.
  4. Pour in the heavy cream and bring to a gentle simmer.
  5. Stir in the Parmesan cheese, if using, until melted and the sauce thickens slightly.
  6. Add the cooked potatoes to the skillet and toss to coat them evenly in the creamy garlic sauce.
  7. Season with salt and black pepper to your preference.
  8. Garnish with fresh parsley, if desired, before serving.

Notes

  • For a thicker sauce, let the cream simmer for a few extra minutes before adding the potatoes.
  • You can also roast the baby potatoes until tender before tossing them in the sauce for a different texture.
  • Feel free to add a pinch of red pepper flakes for a hint of spice.

Nutrition

Find it online: https://delishcraze.com/creamy-garlic-baby-potatoes/