Description
Indulge in this easy and delicious side dish—Creamy Garlic Sauce Potatoes! Tender baby potatoes are coated in a rich, garlicky cream sauce and topped with fresh parsley for a perfect complement to any meal. Quick to prepare and customizable, this recipe is sure to become a family favorite.
Ingredients
Units
Scale
- 10 baby potatoes
- 2 tbsp butter
- 3/4 cup cream (heavy cream or half-and-half)
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
Instructions
Step 1: Prepare the Potatoes
- Wash the baby potatoes and cut them into bite-sized pieces if needed.
- Bring a pot of salted water to a boil and add the potatoes. Boil for 10–15 minutes or until fork-tender. Drain and set aside.
Step 2: Make the Creamy Garlic Sauce
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 2–3 minutes until fragrant, being careful not to burn it.
- Slowly pour in the cream and stir well. Let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Step 3: Combine and Serve
- Add the boiled potatoes to the skillet and toss them in the garlic cream sauce, ensuring they are evenly coated.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve warm as a side dish.
Notes
- For extra flavor, roast the baby potatoes instead of boiling before tossing them in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
