Description
These tender baby potatoes are coated in a creamy garlic sauce that’s bursting with flavor. A simple side dish that pairs perfectly with grilled meats, roasted veggies, or even as a comforting stand-alone dish.
Ingredients
Units
Scale
- 1.5 lbs baby potatoes (red or yellow, halved if large)
- 2 tbsp olive oil or unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- Salt and pepper to taste
- 1 tbsp chopped parsley (for garnish)
Instructions
- Cook the Potatoes:
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork-tender, about 10–12 minutes. Drain and set aside.
- Prepare the Sauce:
- Heat olive oil or butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and stir. Let it simmer gently for 2–3 minutes.
- Add Cheese and Seasoning:
- Stir in the grated Parmesan cheese and dried thyme. Season with salt and pepper to taste. Simmer until the sauce thickens slightly, about 3–4 minutes.
- Combine:
- Add the cooked baby potatoes to the skillet, tossing to coat them evenly in the sauce. Let them simmer for 1–2 minutes to absorb the flavors.
- Garnish and Serve:
- Sprinkle with chopped parsley and serve immediately.
Notes
- For extra richness, you can add a splash of white wine to the sauce before adding the cream.
- Feel free to use other herbs like rosemary or oregano for a twist.
- This dish is best served fresh, but leftovers can be stored in an airtight container for up to 2 days.