Description
Tender baby potatoes coated in a creamy, buttery garlic sauce make the perfect holiday side dish that’s quick, easy, and universally loved.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 4 tablespoons unsalted butter, melted
- 6–8 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil (optional, for roasting potatoes)
Instructions
- Wash 2 pounds of baby potatoes and cut them in half. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
- Once cooked, drain the potatoes using a strainer and set them aside.
- In a skillet or saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add 6-8 minced garlic cloves and sauté for 1-2 minutes, until fragrant.
- Reduce the heat to low and pour in 1 cup of heavy cream. Stir gently and let the sauce simmer for 5 minutes, allowing the flavors to meld.
- Sprinkle in 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Taste and adjust seasoning as needed.
- Add the boiled potatoes to the skillet and gently toss to coat them in the garlic sauce. Let them simmer for 2-3 minutes, ensuring each piece is well coated.
- Transfer the potatoes to a serving dish and sprinkle with 2 tablespoons of chopped fresh parsley. Serve warm and enjoy!
Notes
For a lighter option, use half-and-half instead of heavy cream. Add a sprinkle of parmesan for extra flavor. If the sauce feels too thick, thin it out with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup per serving
- Calories: 250
- Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
Keywords: garlic sauce potatoes, holiday side dish, creamy potatoes, easy recipe, comfort food