Description
This creamy garlic sauce baby potatoes recipe offers a perfect combination of tender roasted baby potatoes smothered in a rich and flavorful garlic cream sauce. It’s an easy-to-make side dish that brings comfort and elegance to any meal, thanks to roasted potatoes with golden crispy edges paired with a luscious sauce made from butter, garlic, heavy cream, and Parmesan cheese, garnished with fresh parsley.
Ingredients
Scale
Potatoes
- 1 lb (450 g) baby potatoes, washed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
Creamy Garlic Sauce
- 1 tablespoon butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper, ensuring each piece is evenly coated.
- Roast the Potatoes: Spread the potatoes in a single layer on the prepared baking sheet. Roast them in the oven for 25-30 minutes, turning halfway through to achieve even browning, until tender and golden brown.
- Make the Sauce: While the potatoes roast, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant but not browned to avoid bitterness.
- Prepare the Creamy Sauce: Stir in the heavy cream and let it simmer gently for 3-4 minutes until the sauce thickens slightly, coating the back of a spoon.
- Add Parmesan: Remove the skillet from heat and stir in the grated Parmesan cheese, mixing until the cheese fully melts and the sauce becomes smooth and creamy.
- Serve: Transfer the roasted potatoes to a serving dish and pour the creamy garlic sauce over them. Garnish with chopped fresh parsley for a fresh, vibrant finish and serve immediately while warm.
Notes
- Make sure not to overcook the garlic when sautéing it to prevent any bitterness in the sauce.
- You can substitute baby potatoes with fingerling potatoes for a similar texture.
- For a lighter version, half and half can replace heavy cream but the sauce will be less rich.
- Parmesan cheese adds a distinct flavor; using fresh grated Parmesan instead of pre-grated is recommended for best results.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop or in the oven.
