Garlic Cream Baby Potatoes: Velvety Comfort in Every Bite

Why make this recipe

Garlic Cream Baby Potatoes are a delightful side dish that brings comfort and warmth to any meal. The combination of creamy sauce and flavorful garlic makes these potatoes irresistible. They pair perfectly with grilled meat, roasted chicken, or even as a stand-alone snack. This recipe is not only easy to make but also provides a delicious way to enjoy the humble potato.

How to make Garlic Cream Baby Potatoes

Creating this dish is simple and quick. Follow the steps below to make Garlic Cream Baby Potatoes that are full of flavor and perfect for any occasion.

Ingredients

• 1 pound Baby Potatoes (red or gold, halved)
• 1 teaspoon Salt (for boiling water)
• 2 tablespoons Butter (unsalted)
• 1 tablespoon Extra Virgin Olive Oil
• 3-4 cloves Garlic (freshly minced)
• 1/2 cup Chicken or Vegetable Broth (low-sodium recommended)
• 3/4 cup Heavy Cream (or half-and-half for a lighter option)
• 1/2 cup Parmesan Cheese (grated)
• To taste Black Pepper (freshly cracked)
• 1 teaspoon Italian Herbs (or substitute with oregano and thyme)
• 1/4 cup Fresh Parsley (chopped, for garnish)

Directions

1. Start by washing the baby potatoes. Cut them in half if they are not already.
2. In a large pot, bring water to a boil and add 1 teaspoon of salt.
3. Add the halved potatoes to the boiling water. Cook for about 15-20 minutes or until they are tender. Drain the potatoes and set them aside.
4. In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
5. Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant.
6. Pour in the chicken or vegetable broth and stir, allowing it to simmer for a few minutes.
7. Reduce the heat and add the heavy cream, stirring continuously.
8. Mix in the grated Parmesan cheese, black pepper, and Italian herbs. Stir until the cheese melts and the sauce is creamy.
9. Gently fold the cooked baby potatoes into the garlic cream sauce, making sure to coat them well.
10. Cook for an additional 2-3 minutes, allowing the potatoes to soak up the flavors.
11. Remove from heat and garnish with freshly chopped parsley before serving.

How to serve Garlic Cream Baby Potatoes

Serve Garlic Cream Baby Potatoes hot as a side dish. They are perfect alongside grilled chicken, steak, or fish. You can also enjoy them as a cozy snack with a sprinkle of extra Parmesan on top.

How to store Garlic Cream Baby Potatoes

If you have leftovers, place the Garlic Cream Baby Potatoes in an airtight container and refrigerate. They can be stored in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat until heated through.

Tips to make Garlic Cream Baby Potatoes

• For a richer flavor, you can add more garlic or herbs according to your preference.
• If you want a lighter version, substitute heavy cream with half-and-half or use a plant-based cream.
• Make sure to not overcook the potatoes for the best texture.

Variation

You can add cooked bacon bits or sautéed mushrooms to the garlic cream sauce for extra flavor. Adding vegetables like spinach or broccoli can also enhance the dish and make it even more nutritious.

FAQs

Can I use larger potatoes instead of baby potatoes?
Yes, you can use larger potatoes. Just make sure to cut them into small, uniform pieces for even cooking.

Can I make this recipe ahead of time?
Yes, you can prepare the garlic cream sauce ahead of time and just cook the potatoes when you are ready to serve.

What can I serve with Garlic Cream Baby Potatoes?
These potatoes go well with almost any protein, such as roasted chicken, grilled steak, or fish. They are also great with a simple salad for a light meal.

Garlic Cream Baby Potatoes

A delightful side dish featuring baby potatoes in a creamy garlic sauce, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American, Comfort Food

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound Baby Potatoes (red or gold, halved)
• 1 teaspoon Salt (for boiling water)
• 2 tablespoons Butter (unsalted)
• 1 tablespoon Extra Virgin Olive Oil
• 3-4 cloves Garlic (freshly minced)
• 1/2 cup Chicken or Vegetable Broth (low-sodium recommended)
• 3/4 cup Heavy Cream (or half-and-half for a lighter option)
• 1/2 cup Parmesan Cheese (grated)
• To taste Black Pepper (freshly cracked)
• 1 teaspoon Italian Herbs (or substitute with oregano and thyme)
• 1/4 cup Fresh Parsley (chopped, for garnish)

Method

 

Preparation

1. Start by washing the baby potatoes. Cut them in half if they are not already.
2. In a large pot, bring water to a boil and add 1 teaspoon of salt.
3. Add the halved potatoes to the boiling water. Cook for about 15-20 minutes or until they are tender. Drain the potatoes and set them aside.

Cooking

1. In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
2. Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant.
3. Pour in the chicken or vegetable broth and stir, allowing it to simmer for a few minutes.
4. Reduce the heat and add the heavy cream, stirring continuously.
5. Mix in the grated Parmesan cheese, black pepper, and Italian herbs. Stir until the cheese melts and the sauce is creamy.
6. Gently fold the cooked baby potatoes into the garlic cream sauce, making sure to coat them well.
7. Cook for an additional 2-3 minutes, allowing the potatoes to soak up the flavors.
8. Remove from heat and garnish with freshly chopped parsley before serving.

Notes

For a richer flavor, you can add more garlic or herbs according to your preference. If you want a lighter version, substitute heavy cream with half-and-half or use a plant-based cream. Make sure not to overcook the potatoes for the best texture.

Naya Lucas