Description
Indulge in the perfect side dish with these Easy Creamy Garlic Potatoes! Featuring tender baby potatoes, fresh garlic, rich cream, and a touch of butter, this gluten-free and vegetarian recipe is a quick and delicious pairing for any main course.
Ingredients
Units
Scale
Produce:
- 10 baby potatoes (halved or quartered)
- 2 cloves garlic (minced)
- 2 tbsp fresh parsley (chopped, for garnish)
Baking & Spices:
- Salt and pepper (to taste)
Dairy:
- 2 tbsp butter
- 3/4 cup cream (heavy or whipping cream)
Instructions
Cook the Potatoes:
- Boil the Potatoes:
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 10–12 minutes, or until fork-tender. Drain and set aside.
Prepare the Creamy Garlic Sauce:
- Sauté Garlic:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, or until fragrant (but not browned).
- Add the Cream:
- Pour in the cream and stir well. Reduce heat to low and simmer for 2–3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Combine and Serve:
- Add Potatoes to Sauce:
- Add the cooked potatoes to the skillet and toss gently to coat them in the creamy garlic sauce. Cook for another 2–3 minutes to warm through.
- Garnish:
- Remove from heat and sprinkle with fresh parsley. Serve warm as a side dish to your favorite main course.
Notes
- Substitute cream with half-and-half for a lighter option.
- Add grated Parmesan for extra richness and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
