Creamy Garlic Sauce Baby Potatoes
Tender baby potatoes coated in a luscious creamy garlic sauce perfect for any gathering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound baby potatoes
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by boiling the baby potatoes in a pot of salted water until they are tender, about 15 minutes. Drain and set aside.
- In a skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer, stirring frequently.
- Gently stir in the grated Parmesan cheese, mixing until the cheese melts completely and the sauce is smooth. Season with salt and pepper.
- Add the cooked baby potatoes to the creamy sauce, tossing until coated.
- Serve warm, garnished with chopped parsley.
Notes
Choose evenly sized baby potatoes for uniform cooking. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 1g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg