Creamy Garlic Sauce Baby Potatoes
Ingredients:
2 lbs (900g) baby potatoes, washed and halved
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional, for garnish)
Salt and pepper to taste
Directions:
Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork-tender, about 12-15 minutes. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Reduce the heat to low and stir in the heavy cream. Let the mixture simmer gently for 3-4 minutes, stirring occasionally.
Add the Parmesan cheese and stir until melted and the sauce is smooth. Season with salt and pepper to taste.
Add the cooked baby potatoes to the skillet and gently toss them to coat in the creamy garlic sauce.
Cook for an additional 2-3 minutes to allow the potatoes to absorb the flavors.
Remove from heat, sprinkle with chopped parsley if desired, and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 250 kcal | Servings: 4 servings