Description
Creamy Garlic Sauce Baby Potatoes is a delightful dish featuring tender baby potatoes coated in a rich and flavorful garlic cream sauce. This recipe is easy to prepare and makes for a satisfying side dish or even a light main course.
Ingredients
Scale
Potatoes:
- 1.5 lbs baby potatoes, halved
Sauce:
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup vegetable or chicken broth
- 1/2 tsp salt (or to taste)
- 1/4 tsp freshly cracked black pepper
- 1 tsp Dijon mustard (optional, for extra flavor)
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Boil the potatoes: Place halved baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and set aside.
- Sauté garlic: In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 1–2 minutes until fragrant, stirring often to avoid browning.
- Make the sauce: Stir in the heavy cream, broth, salt, pepper, and Dijon mustard if using. Bring the sauce to a gentle simmer, stirring occasionally. Let it simmer for about 5 minutes until slightly thickened.
- Add potatoes: Gently fold the boiled potatoes into the sauce. Simmer for another 2–3 minutes to allow the flavors to meld and the sauce to thicken further.
- Finish and serve: Sprinkle with chopped fresh parsley, adjust seasoning to taste, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: creamy garlic sauce baby potatoes, side dish, vegetarian, creamy potatoes, garlic cream sauce
