Garlic Cream Baby Potatoes
A decadent and satisfying side dish, these baby potatoes are infused with a velvety garlic-infused cream sauce. Gently simmered until tender, then enveloped in a rich blend of butter, cream, and Parmesan, this recipe is ideal for both casual weeknight meals and elegant gatherings. Serve alongside grilled meats or seafood for a complete and indulgent experience.
Print
Pin
Servings: 6
Ingredients
- 2 tablespoons unsalted butter
- ½ cup shredded Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 ½ pounds baby potatoes red or golden, sliced in halves
- ½ teaspoon dried Italian seasoning or a mix of oregano and thyme
- 5 garlic cloves finely chopped
- ½ cup low-sodium chicken or vegetable broth
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt or to taste
- 1 cup full-fat heavy cream
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Place the halved baby potatoes into a saucepan filled with salted water. Set over high heat and bring to a boil. Cook until the potatoes are tender when pierced with a fork, approximately 10 to 12 minutes. Drain thoroughly and set aside.
- In a large skillet, warm the butter together with the olive oil over medium heat. Once melted, add the finely minced garlic. Sauté for about 1 to 2 minutes, taking care not to let the garlic brown.
- Pour in the broth and cream, stirring to combine. Let the mixture gently simmer for 3 to 4 minutes, allowing it to slightly reduce and thicken.
- Incorporate the grated Parmesan, Italian herbs, salt, and pepper into the sauce. Stir until the cheese is fully melted and the sauce turns smooth and rich.
- Transfer the cooked potatoes into the skillet with the sauce. Carefully stir to coat each piece evenly with the creamy garlic mixture.
- Remove from the heat. Finish by sprinkling with freshly chopped parsley. Serve warm as an accompaniment to your favorite main course.