Description
Tender baby potatoes are coated in a rich, garlicky Parmesan cream sauce for a comforting and flavorful side dish. This easy recipe comes together quickly and pairs perfectly with a variety of main courses.
Ingredients
1 lb (450g) baby potatoes, halved
1 tbsp butter
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 tsp black pepper
1/2 tsp dried oregano
Fresh parsley for garnish (optional)
Instructions
- Bring a pot of salted water to a boil. Add the halved baby potatoes and cook for 10-12 minutes, until fork-tender. Drain and set aside.
- In a pan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the heavy cream and add the grated Parmesan cheese, black pepper, and dried oregano. Stir well and let the sauce simmer for 2-3 minutes until slightly thickened.
- Add the drained potatoes to the pan and gently toss to coat evenly in the creamy garlic sauce. Cook together for 1-2 minutes to blend the flavors.
- Garnish with fresh parsley if desired and serve warm.
Notes
Add a pinch of red pepper flakes for a bit of heat.
For a thicker sauce, stir in extra Parmesan or a spoonful of cream cheese.
Half-and-half can be substituted for heavy cream for a lighter version, though the sauce will be less rich.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Category: Side Dish
- Method: Boil, Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
