Creamy Baby Potatoes
These Creamy Baby Potatoes are the ultimate comfort side dish, perfect for pairing with any main course. Tender baby potatoes are cooked in a rich and velvety cream sauce infused with garlic and herbs, creating a dish that’s both simple and luxurious.
The first time I made these Creamy Baby Potatoes, my husband couldn’t stop raving about them. They’ve become a family favorite at dinner parties and even weeknight meals. The kids love the creamy, buttery texture, while I enjoy how easy they are to make. It’s one of those recipes that turns any meal into a special occasion.
Why You’ll Love Creamy Baby Potatoes
•Rich and Creamy: The sauce is indulgently smooth and flavorful.
•Perfect Texture: Tender baby potatoes that are soft yet hold their shape.
•Simple to Make: Uses minimal ingredients with maximum flavor.
•Versatile Side Dish: Pairs beautifully with chicken, beef, or seafood.
Ingredients Notes for Creamy Baby Potatoes
•Baby Potatoes: Small and tender, they cook quickly and absorb the sauce well.
•Heavy Cream: Creates the rich, creamy base for the dish.
•Butter: Adds richness and a touch of silkiness.
•Garlic: Provides aromatic flavor.
•Parmesan Cheese: Adds depth and a slight nuttiness.
•Fresh Herbs: Parsley or chives for garnish and added freshness.
Recipe Steps
1.Prepare the Potatoes
•Wash and halve 2 pounds of baby potatoes. Leave the skins on for texture and flavor.
2.Cook the Potatoes
•In a large skillet, melt 2 tablespoons of butter over medium heat. Add the potatoes, cut side down, and cook for 5-7 minutes until golden brown.
3.Make the Cream Sauce
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•Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute.
•Pour in 1 cup of heavy cream and season with salt and pepper to taste.
•Reduce the heat and simmer for 15 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
4.Add Parmesan Cheese
•Stir in 1/2 cup grated Parmesan cheese and mix until the cheese melts into the sauce.
5.Serve
•Transfer to a serving dish and garnish with fresh chopped parsley or chives.
Storage Options
•Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
•Freeze: Not recommended as the cream sauce may separate upon thawing.
Variations & Substitutions
•Herbs: Add rosemary or thyme for an earthy flavor.
•Cheese: Substitute Parmesan with Gruyère or Pecorino Romano for a different twist.
•Low-Fat Option: Use half-and-half instead of heavy cream for a lighter version.
Frequently Asked Questions
1. Can I use other types of potatoes?
Yes, Yukon Gold or red potatoes work well, but adjust cooking time as needed.
2. How can I make it dairy-free?
Use coconut cream or a dairy-free alternative for the sauce, and omit the Parmesan.
3. Can I make this ahead of time?
This dish is best served fresh, but you can prepare the potatoes and sauce separately, then combine and reheat before serving.
Transform your meal into a gourmet experience with these indulgent and flavorful Creamy Baby Potatoes!
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Creamy Baby Potatoes
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 1 1/2 lbs baby potatoes halved if large
- 2 tablespoons olive oil or butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning or a mix of dried thyme, basil, and oregano
- Salt and black pepper to taste
- 1/4 cup fresh parsley chopped (optional, for garnish)
Instructions
- Prepare the Potatoes: Wash and scrub the baby potatoes. If they are large, cut them in half to ensure even cooking.
- Cook the Potatoes: In a large skillet or sauté pan, heat the olive oil or butter over medium heat. Add the potatoes and cook, stirring occasionally, for about 10 minutes, or until they begin to soften and develop a golden color.
- Add Garlic: Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
- Add Cream and Seasoning: Pour in the heavy cream and stir in the Parmesan cheese, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer.
- Simmer Until Tender: Reduce the heat to low, cover the skillet, and let the potatoes simmer for 10-15 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened.
- Adjust Seasoning: Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Transfer the creamy baby potatoes to a serving dish and garnish with fresh parsley if desired.
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