Description
This Creamy Garlic Sauce Baby Potatoes recipe features tender, golden roasted baby potatoes coated in a rich and luscious garlic cream sauce, perfect as a comforting side dish for any meal.
Ingredients
Scale
Potatoes
- 1 lb (450 g) baby potatoes, washed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
Creamy Garlic Sauce
- 1 tablespoon butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Prepare Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper to evenly coat them for roasting.
- Roast Potatoes: Spread the potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, turning halfway through, until they are tender and golden brown.
- Sauté Garlic: While the potatoes roast, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Make Cream Sauce: Stir in the heavy cream and simmer for 3-4 minutes until the sauce thickens slightly, stirring occasionally to prevent sticking.
- Add Cheese: Remove the skillet from heat and stir in the grated Parmesan cheese until it fully melts and the sauce becomes smooth and creamy.
- Combine and Garnish: Transfer the roasted potatoes to a serving dish, pour the creamy garlic sauce over them, and garnish with chopped fresh parsley for a fresh finish.
Notes
- Ensure the garlic is sautéed gently to avoid burning, which can cause bitterness.
- Use fresh Parmesan cheese for best melting and flavor results.
- Baby potatoes can be replaced with small red or Yukon gold potatoes if unavailable.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Leftover sauce can be refrigerated in an airtight container for up to 3 days and gently reheated.
