Description
Elevate simple baby potatoes into a rich and flavorful side dish with a creamy garlic sauce that adds delightful depth.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 6–8 cloves fresh garlic, minced
- 2 tablespoons butter
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, optional
- Fresh parsley or chives, for garnish
Instructions
- Prep the potatoes by scrubbing them under cold water and halving the larger ones.
- Cook the potatoes in a large pot covered with cold water and salt for 10-15 minutes until fork-tender.
- Start the garlic sauce by melting butter in a skillet and sautéing the minced garlic for about 1-2 minutes.
- Build the sauce base by adding broth to the skillet and simmering while scraping up browned bits.
- Add the cream and let the sauce thicken slightly for 3-5 minutes.
- Season the sauce, then toss in the cooked potatoes and let them simmer for another 2-3 minutes.
- Finish by stirring in chopped parsley or chives and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently while adding a splash of broth or cream to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg