Ingredients
Scale
- 1.5 pounds baby potatoes (red or gold)
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream (or light cream if preferred)
- ½ cup chicken broth (or vegetable broth)
- ¼ cup grated parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Boil the Potatoes:
Wash baby potatoes thoroughly. Place them in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook for 15–20 minutes or until fork-tender. Drain and set aside. - Make the Garlic Base:
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir often to prevent the garlic from burning. - Simmer the Broth:
Pour in chicken broth. Let it simmer gently for 3–5 minutes until it reduces slightly, deepening the flavor. - Add Cream:
Stir in the heavy cream slowly. Allow it to simmer gently while stirring occasionally. Add salt and black pepper to taste. - Add Cheese (Optional):
If using, stir in grated parmesan cheese and continue simmering until the sauce thickens—about 3–4 minutes. - Combine Potatoes and Sauce:
Add the drained potatoes to the skillet. Gently stir to coat every potato in the creamy garlic sauce. Let them cook together for 5–6 minutes, allowing the flavors to soak in. - Garnish and Serve:
Sprinkle with chopped fresh parsley. Serve hot as a flavorful side dish.
Notes
To make it vegetarian, substitute chicken broth with vegetable broth.
For dairy-free, use unsweetened coconut cream or cashew cream instead of heavy cream.
Add herbs like thyme or rosemary for additional depth.
Stir gently to avoid breaking the potatoes while mixing with the sauce.
- Prep Time: 10
- Cook Time: 30