Description
These creamy garlic sauce baby potatoes are the perfect side dish for any meal. Soft, tender baby potatoes are coated in a rich, garlicky cream sauce that’s bursting with flavor. Whether you’re hosting a dinner party or just looking to elevate your weeknight dinner, this recipe is a sure winner.
Ingredients
Scale
- 1 lb (450 g) baby potatoes, washed and halved
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
- Roast the Potatoes: Roast the potatoes in the oven for 25-30 minutes, or until tender and golden brown, turning them halfway through cooking.
- Make the Sauce: While the potatoes are roasting, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Prepare the Creamy Sauce: Stir in the heavy cream and bring it to a simmer. Cook for 3-4 minutes, or until the sauce has thickened slightly.
- Add Parmesan: Remove from heat and stir in the grated Parmesan cheese until melted and smooth.
- Serve: Once the potatoes are done, remove them from the oven and transfer them to a serving dish. Pour the creamy garlic sauce over the roasted potatoes and garnish with chopped fresh parsley.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For extra flavor, add a pinch of red pepper flakes to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg