Description
This creamy garlic sauce baby potatoes recipe features tender baby potatoes simmered in a rich and flavorful garlic-infused cream sauce. Perfect as a comforting side dish, it combines simple ingredients to create a luscious, savory accompaniment that complements any main course.
Ingredients
Scale
Baby Potatoes
- 1.5 lbs Baby Potatoes
Sauce
- 2 tablespoons Unsalted Butter
- 4 cloves Garlic, minced
- 1 cup Heavy Cream
- ½ cup Low-sodium Vegetable or Chicken Broth
- ½ teaspoon Salt
- ¼ teaspoon Freshly Cracked Black Pepper
- 1 teaspoon Dijon Mustard (optional)
Garnish
- 1 tablespoon Chopped Fresh Parsley
Instructions
- Boil Potatoes: Place the baby potatoes in a pot of salted water and boil until they are fork-tender, approximately 15-20 minutes. Once done, drain the potatoes and set them aside.
- Sauté Garlic: In a skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Make Sauce: Lower the heat, then stir in the heavy cream and low-sodium broth. Allow the mixture to simmer for several minutes to thicken slightly, then season with salt, freshly cracked black pepper, and Dijon mustard if using.
- Combine Potatoes and Sauce: Add the drained baby potatoes into the skillet with the creamy garlic sauce. Toss gently to coat all the potatoes, then simmer for a few more minutes so the flavors meld together.
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley, and serve the baby potatoes warm as a delicious side dish.
Notes
- You can substitute heavy cream with half-and-half for a lighter option, but the sauce will be less rich.
- Adjust salt to taste depending on the broth used, as some may be saltier.
- For extra flavor, try adding a splash of white wine when simmering the sauce.
- Baby potatoes can be peeled or left unpeeled based on preference; unpeeled adds texture and nutrients.
