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Creamy Garlic Baby Potatoes

A comforting dish of tender baby potatoes drenched in a rich, garlicky cream sauce that's perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound baby potatoes Opt for small-sized baby potatoes for best texture.
  • 2 tablespoons olive oil For sautéing garlic.
  • 3-4 cloves garlic, minced Adjust based on garlic preference.
  • 1 cup heavy cream For that creamy richness.
  • to taste salt and pepper To enhance flavor.
  • to taste fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Rinse the baby potatoes thoroughly under cold water. Cut larger potatoes in half, while small ones can be left whole.
Cooking
  1. Place the potatoes in a large pot with salted water and bring to a boil. Cook for about 15-20 minutes or until fork-tender.
  2. In a separate large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic!
  3. Pour the heavy cream into the skillet with the sautéed garlic. Stir well and let it simmer on low heat for about 5 minutes, allowing it to thicken slightly.
  4. Once the potatoes are cooked, drain and add them to the skillet. Stir gently to coat the potatoes in the creamy garlic sauce.
  5. Generously season with salt and pepper. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of cream or milk to maintain creaminess.