Description
Creamy garlic sauce baby potatoes are a delightful side dish that combines tender roasted baby potatoes with a luscious, garlicky cream sauce. Easy to make and bursting with flavor, these creamy garlic potatoes are sure to be a hit at any meal.
Ingredients
Scale
Baby Potatoes:
- 1½ pounds baby potatoes, halved
Garlic Cream Sauce:
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic, minced
- 1 tablespoon butter
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 teaspoon fresh thyme or parsley, chopped
- Optional: extra Parmesan for topping
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Toss Potatoes: Toss halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast Potatoes: Roast for 25–30 minutes until golden and fork-tender.
- Make Garlic Cream Sauce: In a saucepan, sauté garlic in butter. Add heavy cream, simmer, then whisk in Parmesan until smooth.
- Combine: Transfer roasted potatoes to a dish, pour garlic sauce over them, and toss gently to coat.
- Garnish and Serve: Garnish with herbs and extra Parmesan. Serve warm.
Notes
- You can add a pinch of red pepper flakes to the sauce for a bit of heat.
- For extra crispiness, broil the potatoes for 2–3 minutes before adding the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
