Description
Creamy garlic baby potatoes cooked in a rich garlic cream sauce. Tender baby potatoes coated in a velvety garlic sauce make a comforting and flavorful side dish perfect for weeknight meals.
Ingredients
Scale
- 1.5 lbs baby potatoes halved
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup vegetable or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon Dijon mustard optional
- 1 tablespoon chopped fresh parsley
Instructions
- Boil halved baby potatoes in salted water for 10 to 12 minutes until fork tender then drain
- Melt butter in a large skillet over medium heat and sauté minced garlic for 1 to 2 minutes until fragrant
- Add heavy cream broth salt pepper and Dijon mustard then simmer for about 5 minutes until the sauce slightly thickens
- Add the boiled potatoes to the skillet and gently fold them into the sauce until evenly coated
- Simmer for 2 to 3 minutes then garnish with chopped parsley and serve warm
Notes
- Use fresh garlic for the best flavor
- Avoid overcooking the potatoes so they stay intact in the sauce
- Add a splash of cream or broth when reheating leftovers to keep the sauce smooth
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg