Description
Creamy Baby Potatoes are a comforting and satisfying side dish, featuring tender baby potatoes in a rich, velvety cream sauce infused with garlic and herbs. This simple yet indulgent recipe is a family favorite, perfect for any meal.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 2 tablespoons butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- 0.5 cup grated Parmesan cheese
- Fresh herbs (parsley/chives), chopped, for garnish
Instructions
- Wash and halve the baby potatoes, keeping the skins on.
- Melt butter in a large skillet over medium heat.
- Add the potatoes cut side down and cook for 5-7 minutes until golden brown.
- Stir in minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream, season with salt and pepper, and reduce heat to low.
- Simmer for 15 minutes, stirring occasionally, until the sauce thickens and potatoes are tender.
- Stir in grated Parmesan cheese until melted.
- Transfer to a serving dish and garnish with fresh herbs.
Notes
- For extra indulgence, drizzle with additional melted butter before serving.
- Avoid overcrowding the skillet when cooking potatoes to ensure even browning.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Freezing is not recommended as the cream sauce may separate.
- Experiment with different herbs like rosemary or thyme, or cheeses like Gruyère or Pecorino Romano.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pan-fried and Simmered
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 50 mg
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