Description
A comforting blend of creamy garlic sauce and tender baby potatoes that brings warmth to any meal.
Ingredients
Scale
- 1 ½ pounds baby potatoes (red or gold, halved)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 5 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth (or vegetable broth)
- ½ cup grated Parmesan cheese
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- ½ teaspoon dried Italian herbs (or oregano + thyme)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Boil potatoes: Place halved baby potatoes in a pot of salted water. Bring to a boil and cook for 10–12 minutes, or until fork tender. Drain and set aside.
- Make garlic sauce: In a large skillet, heat butter and olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant (do not burn).
- Add cream base: Stir in the chicken broth and heavy cream. Let it gently simmer for 3–4 minutes until slightly thickened.
- Season & enrich: Mix in Parmesan cheese, salt, pepper, and Italian herbs. Stir until the cheese melts and the sauce becomes creamy.
- Combine: Add the boiled potatoes to the skillet. Toss gently until the potatoes are fully coated in the creamy garlic sauce.
- Finish & serve: Remove from heat, sprinkle with fresh parsley, and serve warm as a side dish.
Notes
Feel free to personalize the flavors with different herbs or spices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 400mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg