Creamy Garlic Sauce Baby Potatoes
Creamy Garlic Sauce Baby Potatoes are tender potatoes coated in garlic Parmesan cream sauce.
Ingredients
- 1 ½ pounds baby potatoes red or gold, halved
- 2 tablespoons butter
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1 cup heavy cream
- ½ cup halal-certified chicken broth or vegetable broth
- ½ cup grated Parmesan cheese
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried Italian herbs or a mixture of oregano and thyme
- 2 tablespoons fresh parsley chopped
Instructions
- Place the halved baby potatoes in a large pot and cover them with salted water. Bring to a boil and cook for 10–12 minutes, or until the potatoes are fork-tender. Drain well and set aside.
- Heat the butter and olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant. Avoid browning or burning the garlic.
- Pour the chicken broth or vegetable broth into the skillet, followed by the heavy cream. Stir to combine and bring the mixture to a gentle simmer.
- Simmer for 3–4 minutes, stirring occasionally, until the cream sauce begins to thicken slightly.
- Add the grated Parmesan, salt, black pepper, and Italian herbs. Stir gently until the Parmesan has melted and the sauce is smooth and creamy.
- Add the cooked potatoes to the skillet. Gently toss until every potato is generously coated. Let the Creamy Garlic Sauce Baby Potatoes warm in the sauce for another 1–2 minutes.
- Remove the skillet from the heat, sprinkle with fresh parsley, and serve warm.
Notes
Red or gold baby potatoes both work well. Gold potatoes tend to have an especially buttery texture, while red potatoes hold their shape nicely after boiling.