Creamy Garlic Baby Potatoes
Tender baby potatoes simmered in a rich garlic cream sauce, enhanced with Parmesan and herbs, making a perfect comforting side for various main dishes.
Equipment
- 1 large pot for boiling potatoes
- 1 large skillet for cooking garlic sauce and coating potatoes
Ingredients
- 2 lb baby potatoes scrubbed
- 2 –3 tablespoons butter
- 4 garlic cloves minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme or rosemary
- Salt and black pepper to taste
- Optional: chopped fresh parsley or chives for garnish
Instructions
- Place baby potatoes in a large pot, cover with water, add salt, and boil until tender, about 12–15 minutes.
- Drain the potatoes and set aside.
- Melt butter in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1–2 minutes, avoiding browning.
- Pour in heavy cream and stir to combine.
- Add grated Parmesan and dried thyme or rosemary, simmer gently for 3–5 minutes until sauce thickens slightly.
- Season sauce with salt and black pepper to taste.
- Add cooked potatoes to the skillet and toss to coat evenly in the sauce.
- Cook for an additional 2–3 minutes until heated through.
- Serve warm, garnished with fresh parsley or chives if desired.
Notes
- Swap Parmesan with Gruyère or Asiago for depth.
- Roasting garlic mellows its flavor.
- Fresh dill or basil make good herb alternatives.
- Prepare sauce ahead and reheat with potatoes.