Creamy Garlic Baby Potatoes
Tender baby potatoes smothered in a rich, garlicky cream sauce, making a perfect side dish for any meal.
Ingredients
- 1.5 lbs (680g) baby potatoes, halved
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp dried thyme (or fresh)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil baby potatoes in salted water until tender (~10-12 mins). Drain and set aside.In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant (~1 min).Pour in heavy cream, Parmesan, and thyme. Simmer until slightly thickened (~3-5 mins).Add potatoes to the sauce, tossing to coat. Cook for 2-3 more minutes.Season with salt and pepper. Garnish with parsley before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add a pinch of red pepper flakes for a spicy kick.