Description
Tender baby potatoes tossed in a rich, velvety garlic cream sauce with parmesan and fresh herbs. This easy, crowd-pleasing side dish is perfect for weeknights or special occasions and comes together in just 30 minutes.
Ingredients
- 1.5 lbs (about 700g) baby potatoes, washed and halved if large
- 3 tablespoons unsalted butter, divided
- 4–6 cloves fresh garlic, minced
- 1 cup heavy cream
- 1/3 cup freshly grated parmesan cheese
- 1/4 cup vegetable or chicken broth (optional, to thin sauce as needed)
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley or chives, for garnish
Instructions
- Wash baby potatoes thoroughly. Halve any large potatoes for even cooking, leaving skins on.
- Place potatoes in a large saucepan and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10–12 minutes, or until fork-tender but not mushy.
- Drain potatoes in a colander and let them steam-dry for 1–2 minutes.
- In a large skillet or the same pot, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for about 1 minute, stirring constantly until fragrant but not browned.
- Pour in heavy cream and bring to a gentle simmer. Add parmesan cheese and stir until melted and smooth. If sauce is too thick, add broth a little at a time to reach desired consistency.
- Add drained potatoes to the skillet and toss gently to coat in the sauce. Cook for 2–3 minutes, stirring occasionally.
- Add remaining 1 tablespoon butter, season generously with salt and pepper, and squeeze in lemon juice. Toss again to combine.
- Transfer to a serving bowl, sprinkle with chopped parsley or chives, and serve hot. Optionally, grate extra parmesan on top before serving.
Notes
For best results, use fresh garlic and avoid overcooking the potatoes. If making ahead, keep potatoes and sauce separate until ready to serve. The recipe is naturally gluten-free and vegetarian; for dairy-free, use coconut cream and vegan butter/cheese. Add extra veggies or swap herbs for variations. Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 280
- Sugar: 2
- Sodium: 250
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
Keywords: creamy garlic potatoes, baby potatoes, easy side dish, vegetarian, gluten-free, comfort food, dinner party, weeknight, garlic sauce, parmesan potatoes