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Tender halved baby potatoes covered in a thick white garlic cream sauce and topped with fresh parsley
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Creamy Garlic Baby Potatoes

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 340kcal

Ingredients

  • 1.5 lbs baby potatoes, halved
  • 3 tablespoons unsalted butter
  • 4 cloves garlic , minced
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Place potatoes in a large pot of salted water and bring to a boil; cook for 10-12 minutes until fork-tender then drain.
  • In a large skillet, heat olive oil and butter over medium heat until butter is melted and foaming.
  • Add minced garlic to the skillet and sauté for 1 minute until fragrant, ensuring it does not brown.
  • Pour in the heavy cream and simmer for 3-5 minutes until the sauce begins to thicken slightly.
  • Whisk in the parmesan cheese, salt, and pepper until the cheese is fully melted and integrated.
  • Add the cooked potatoes to the skillet and toss to coat thoroughly in the garlic cream sauce.
  • Garnish with fresh parsley and serve immediately.