Creamy Garlic Sauce Baby Potatoes
Tender baby potatoes tossed in a silky garlic–Parmesan cream sauce, finished with fresh parsley. A cozy, crowd-pleasing side made with simple pantry staples—perfect for weeknights or holidays. Use halal-friendly Parmesan-style cheese (microbial rennet).
Ingredients
- 1.5 lb baby potatoes, similar size (halve larger ones)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup finely grated Parmesan or halal Parmesan-style cheese
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add baby potatoes and simmer 12–15 minutes, until just fork-tender. Drain well and let steam-dry 1 minute.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant, keeping it pale (do not brown).
- Reduce heat to medium-low and pour in heavy cream. Simmer gently 3–4 minutes, stirring, until slightly thickened.
- Sprinkle in the grated Parmesan (halal-friendly) and stir until melted and smooth. Season with the salt and pepper to taste.
- Add the drained potatoes to the skillet and toss gently until evenly coated and heated through, 2–3 minutes. If sauce thickens too much, loosen with a splash of milk or cream.
- Remove from heat. Garnish with chopped parsley and serve warm.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 26gProtein: 6gFat: 22gSaturated Fat: 13gSodium: 320mgFiber: 3gSugar: 2g
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