Description
Tender baby potatoes tossed in a rich and creamy garlic sauce, perfect as a comforting side dish for any meal.
Ingredients
Units
Scale
- 1.5 lbs baby potatoes
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Boil the baby potatoes in salted water for 12–15 minutes, or until fork-tender. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant.
- Reduce heat to low and stir in the heavy cream, Parmesan cheese, salt, and pepper.
- Simmer for 3–4 minutes until the sauce slightly thickens.
- Add the cooked potatoes to the skillet and toss to coat evenly in the sauce.
- Cook for another 2–3 minutes until heated through.
- Garnish with fresh parsley before serving if desired.
Notes
- Use a mix of red and yellow baby potatoes for a colorful presentation.
- For a lighter version, substitute half-and-half for heavy cream.
- You can roast the potatoes for extra texture before adding to the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg