Description
Description Buttery, garlicky baby potatoes in a silky Parmesan-infused sauce, perfect as a side dish.
Ingredients
- 2 lbs baby potatoes, preferably Yukon Gold or red
- 4 tbsp olive oil
- 8 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup chicken broth or vegetable broth (optional, for thinning)
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Instructions
- Wash the baby potatoes thoroughly and halve any larger than 1.5 inches.
- Place the potatoes in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil, reduce to a simmer, and cook for 15–20 minutes until fork-tender.
- Drain and let steam in a colander for a minute.
- Heat the olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1–2 minutes until fragrant.
- Reduce heat to low, add heavy cream and butter, stirring until melted.
- Add Parmesan cheese, parsley, thyme, salt, pepper, and red pepper flakes. Mix until smooth.
- Gently toss the drained potatoes in the creamy garlic sauce, cooking for 5–7 minutes.
- Transfer to an oven-safe dish and broil for 1–2 minutes for extra color, if desired.
- Garnish with extra parsley and serve warm.
Notes
- Notes
- Keep the cream on low heat to prevent separation. For lighter version, use half-and-half instead of heavy cream.