Creamy Garlic Baby Potatoes
Delicious baby potatoes enveloped in a rich garlic cream sauce, perfect as a side dish or a satisfying main course.
Ingredients
Main Ingredients
- 1 pound baby potatoes, preferably fingerlings or new potatoes Waxy texture allows for superior flavor absorption.
- 4 cloves garlic, minced Sauté until fragrant.
- 1 cup heavy cream Can be replaced with Greek yogurt for a tangy note.
- 2 tablespoons olive oil Use high-quality olive oil for best results.
- to taste salt and freshly ground black pepper Season appropriately.
- for garnish fresh parsley, finely chopped Adds freshness and color.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large pot, bring salted water to a boil. Add the baby potatoes and cook until fork-tender, about 10-15 minutes. Drain and set aside.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes.
Cooking
- Lower the heat and add the heavy cream to the skillet, stirring continuously to combine and prevent curdling. Allow it to simmer for about 5 minutes, until the sauce thickens slightly.
- Add the drained potatoes to the skillet, gently tossing them in the sauce until thoroughly coated.
- Transfer the potatoes to a baking dish, spreading them in an even layer. Season with salt and freshly ground black pepper.
- Roast in the preheated oven for 15-20 minutes, until the tops are golden brown and the sauce is bubbling.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Notes
This dish can be stored in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat with a splash of cream or broth.