Creamy Garlic Sauce Baby Potatoes
Creamy Garlic Sauce Baby Potatoes are a delightful side dish featuring tender baby potatoes coated in a rich and creamy garlic sauce, perfect for any occasion.
Ingredients
For the potatoes
- 1 pound baby potatoes Choose fresh and firm.
For the sauce
- 4 tablespoons butter Melt slowly for best flavor.
- 4 cloves garlic, minced Be careful not to burn.
- 1 cup heavy cream Can be substituted with lighter alternatives.
- to taste Salt and pepper Adjust according to preference.
- for garnish Fresh parsley Adds color and flavor.
Instructions
Preparation
- Boil a pot of salted water and add the baby potatoes. Cook until tender, about 15 to 20 minutes.
- Drain potatoes and set aside.
Making the sauce
- In a skillet, melt the butter over medium heat.
- Add minced garlic and sauté until fragrant, about one minute.
- Pour in the heavy cream and bring to a gentle simmer, stirring well.
- Season with salt and pepper to taste.
Combine and Serve
- Add the boiled baby potatoes to the skillet and gently stir to coat in the sauce.
- Cook for an additional 2 to 3 minutes to heat through.
- Garnish with fresh parsley before serving.
Notes
For added flavor, consider variations such as adding herbs or cheese. To store leftovers, cool completely and keep in an airtight container for up to three days in the fridge or freeze for up to two months.