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Creamy Garlic Baby Potatoes

Creamy Garlic Baby Potatoes

Creamy Garlic Baby Potatoes are a rich and indulgent side dish featuring tender baby potatoes coated in a luscious buttery garlic sauce with heavy cream and fresh parsley. Perfectly tender with a smooth texture, this quick and easy recipe elevates any meal with comforting flavors and versatility, ready in under 30 minutes.

Ingredients

Scale

Potatoes

  • 500g fresh baby potatoes (whole or halved)

Sauce

  • 3 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1/2 cup heavy cream

Seasoning and Garnish

  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the potatoes: Wash the baby potatoes thoroughly to remove any dirt. Cook them whole or halved in boiling salted water until just tender when pierced with a fork, about 12-15 minutes. Drain and set aside.
  2. Make the garlic butter sauce: While the potatoes cook, melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté gently until fragrant but not browned, about one to two minutes, to avoid bitterness.
  3. Add cream and potatoes: Pour in the heavy cream and stir to combine with the garlic butter. Lower the heat and add the cooked potatoes. Toss gently to coat evenly, allowing the sauce to thicken slightly, about 3-5 minutes.
  4. Season and finish: Season generously with salt and freshly cracked black pepper. Sprinkle with chopped fresh parsley for a bright herbal touch. Toss once more and serve warm.

Notes

  • Don’t overcook the potatoes to avoid a mushy texture; keep them firm yet tender.
  • Use fresh minced garlic for a brighter, more complex flavor.
  • Cook the sauce gently on low to medium heat to prevent burning the garlic.
  • Toss potatoes gently to ensure even coating with the creamy garlic sauce.
  • Finish the dish with fresh herbs like parsley for freshness and color.

Nutrition

Keywords: baby potatoes, creamy garlic potatoes, side dish, buttery garlic potatoes, easy potato recipe, gluten free side