Creamy Garlic Sauce Baby Potatoes
Description
These Creamy Garlic Sauce Baby Potatoes are tender on the inside, lightly crisped on the outside, and smothered in a rich, garlicky Parmesan cream sauce. They’re the perfect side dish for chicken, steak, or seafood—and just as good on their own.
Ingredients
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1 lb baby potatoes, halved
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2 Tbsp olive oil
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4 cloves garlic, minced
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1 cup heavy cream
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½ cup grated Parmesan cheese
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Salt and black pepper, to taste
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1 Tbsp fresh parsley, chopped (optional)
Directions
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Cook the Potatoes
Bring a large pot of salted water to a boil. Add baby potatoes and cook for 12–15 minutes, or until fork-tender. Drain well. -
Crisp the Potatoes
Heat olive oil in a large skillet over medium heat. Add potatoes cut-side down and cook for 4–5 minutes until lightly golden. Flip and cook another 2 minutes. -
Make the Garlic Cream Sauce
Reduce heat to medium-low. Add minced garlic and sauté for 30 seconds until fragrant (do not brown).
Pour in heavy cream and simmer for 2–3 minutes, stirring gently. -
Add the Cheese
Stir in Parmesan cheese until melted and the sauce thickens slightly. Season with salt and black pepper to taste. -
Finish & Serve
Toss potatoes gently in the sauce until fully coated. Garnish with fresh parsley if desired and serve warm.