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Creamy Garlic Sauce Mini Potatoes

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Tender baby potatoes coated in a luscious, garlicky cream sauce, finished with Parmesan and fresh herbs. The ultimate comfort side dish or vegetarian main.

Ingredients

Scale
  • 1.5 pounds baby potatoes, halved if large
  • 5 cloves garlic, finely minced
  • 3 tablespoons butter
  • 1 cup heavy cream
  • ½ cup Parmesan cheese, freshly grated
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Heat a large pot of salted water and bring to a boil.
  2. Add baby potatoes and cook for 12–15 minutes until fork-tender. Drain and set aside.
  3. In a large skillet, heat olive oil and butter over medium-low heat.
  4. Add minced garlic and sauté gently for 1–2 minutes until fragrant.
  5. Stir in heavy cream, then add salt and pepper. Simmer for 4–5 minutes to thicken.
  6. Add Parmesan and stir until melted and smooth.
  7. Toss cooked potatoes into the sauce and stir gently to coat.
  8. Sprinkle with fresh parsley and serve hot.

Notes

  • Use freshly grated Parmesan for best flavor.
  • Warm the cream before adding to avoid curdling.
  • Leftovers can be mashed into potato cakes or turned into soup base.
  • For added brightness, finish with a squeeze of lemon juice.

Nutrition

Keywords: creamy garlic potatoes, mini potatoes, baby potatoes recipe, vegetarian side, comfort food

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