Description
A delightful side dish featuring baby potatoes enveloped in a rich and savory garlic cream sauce.
Ingredients
Scale
- 1 pound baby potatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Wash and scrub the baby potatoes thoroughly. Place the potatoes in a pot and cover them with salted water.
- Bring the water to a boil and cook the baby potatoes until tender, about 15 minutes. Once tender, drain and cool slightly.
- In a large pan, heat the olive oil over medium heat. Add garlic and sauté until fragrant.
- Pour in the heavy cream and stir in Parmesan cheese, simmering until the cheese melts.
- Add the cooked potatoes, tossing gently to coat. Season with salt and pepper to taste.
- Serve garnished with fresh parsley.
Notes
Consider mixing in lemon juice for added tang or substituting heavy cream with Greek yogurt for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 350mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg