Creamy Garlic Sauce Baby Potatoes
Tender baby potatoes smothered in a rich, creamy garlic sauce, perfect for meal prep and healthy diets.
Ingredients
Main Ingredients
- 1 pound Baby Potatoes Tender and creamy naturally
- 2 tablespoons Olive Oil Adds depth of flavor and healthy fats
- 4 cloves Garlic Infuses richness and a fantastic aroma, minced
- 1 cup Heavy Cream Gives a velvety smooth sauce
- 1/2 cup Parmesan Cheese Enhances umami flavor and adds creaminess
- to taste Salt Elevates the overall flavor
- to taste Pepper Elevates the overall flavor
- to garnish Chopped Parsley Fresh garnish that brightens the dish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and clean 1 pound of baby potatoes thoroughly.
- Pat them dry with a paper towel to remove excess moisture.
- Slice the potatoes in half for quicker cooking and more surface area for flavor uptake.
Cooking
- In a large bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Toss to coat.
- Spread them on a baking sheet in a single layer, making sure they aren’t overcrowded.
- Bake in the preheated oven for about 25-30 minutes, or until the potatoes are fork-tender and golden brown.
- While the potatoes are roasting, prepare the creamy garlic sauce: In a medium saucepan, heat 4 minced garlic cloves over low heat until fragrant.
- Add 1 cup of heavy cream and stir well. Let it heat through but do not boil.
- Stir in 1/2 cup of grated Parmesan cheese until melted and fully combined. Season with salt and pepper to taste.
Serving
- Once potatoes are done baking, remove them from the oven and place them in a serving bowl.
- Pour the creamy garlic sauce over the hot potatoes, ensuring they are well-coated.
- Garnish with chopped parsley before serving to add a touch of freshness.
- Enjoy warm alongside your favorite protein or as a satisfying standalone dish!
Notes
Use high-quality olive oil for enhanced flavor. Prep your ingredients ahead to save time on busy nights. Store leftovers in an airtight container.