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Description
This recipe features baby potatoes coated in a creamy garlic sauce. It is a flavorful and comforting side dish.
Ingredients
Scale
- 1.5 lbs baby potatoes, halved or quartered
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). In a large bowl, toss the halved or quartered baby potatoes with olive oil, salt, and pepper. Spread the potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until fork-tender and lightly browned. While the potatoes are roasting, prepare the creamy garlic sauce.
- In a small saucepan, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the chicken or vegetable broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook, stirring constantly, until the sauce thickens slightly, about 3-5 minutes. Season with salt and pepper to taste.
- Once the potatoes are roasted, transfer them to a serving dish. Pour the creamy garlic sauce over the potatoes and gently toss to coat. Garnish with fresh chopped parsley before serving hot.
Notes
- You can adjust the amount of garlic to your preference.
- For a richer flavor, use full-fat heavy cream.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg