Description
A delightful side dish featuring tender baby potatoes in a rich garlic cream sauce, perfect for family dinners and gatherings.
Ingredients
- 2 tablespoons unsalted butter
- ½ cup shredded Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 ½ pounds baby potatoes (red or golden, sliced in halves)
- ½ teaspoon dried Italian seasoning (or a mix of oregano and thyme)
- 5 garlic cloves (finely chopped)
- ½ cup low-sodium chicken or vegetable broth
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt (or to taste)
- 1 cup full-fat heavy cream
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Boil the halved baby potatoes in a large saucepan filled with salted water for 10 to 12 minutes until tender when pierced with a fork.
- Drain the potatoes and set them aside while you prepare the sauce.
- Sauté the chopped garlic in melted butter and olive oil over medium heat for 1 to 2 minutes until fragrant.
- Create the sauce by pouring in the chicken or vegetable broth, followed by the heavy cream. Stir to combine, then let it simmer for 3 to 4 minutes until slightly thickened.
- Add the Parmesan cheese, Italian seasoning, salt, and pepper, stirring until the cheese melts and the sauce is smooth.
- Combine the boiled potatoes with the creamy sauce, ensuring they are coated thoroughly.
- Garnish with chopped fresh parsley and serve warm.
Notes
Use fresh garlic for the best flavor. Red or golden baby potatoes provide a creamy texture when cooked. For a dairy-free option, substitute nutritional yeast for Parmesan.