Description
Creamy garlic sauce transforms simple baby potatoes into a comforting treat, perfect for any occasion.
Ingredients
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Begin by boiling the baby potatoes in salted water until they are fork-tender, about 15 to 20 minutes. Once done, drain them and set aside.
- While the potatoes cook, take a skillet and heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until it’s fragrant and golden.
- Next, pour in the heavy cream and bring it to a gentle simmer. Season with salt and pepper to taste, allowing the flavors to meld.
- Gently add the cooked baby potatoes into the skillet. Toss them carefully to coat in that creamy garlic sauce.
- Cook everything together for an additional 2-3 minutes until heated through. If you like, sprinkle with freshly chopped parsley before serving this delight.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to restore sauce texture.