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- Baby potatoes - Olive oil - Garlic For this dish, we start with baby potatoes. Their small size makes them tender and quick to cook. I love using them because they have a creamy texture that fits perfectly with the sauce. Next, we need olive oil. It adds flavor and helps cook the garlic. Speaking of garlic, using fresh cloves is key. Minced garlic gives the sauce a strong flavor that you will enjoy. - Heavy cream - Dried thyme and rosemary - Parmesan cheese - Fresh parsley Heavy cream is essential for making the sauce rich and smooth. It creates a luxurious feel that pairs well with the potatoes. Dried thyme and rosemary enhance the dish with earthy notes. I always add salt and pepper to taste, as these basic seasonings bring out the flavors. Lastly, we need Parmesan cheese. It melts beautifully and adds a savory touch. For a pop of color, sprinkle fresh parsley on top before serving. - Additional spices - Variations like bacon or vegetables If you want to change things up, consider adding extra spices like paprika or red pepper flakes for a kick. You can also mix in crispy bacon for a smoky flavor or add vegetables like spinach or peas for more texture. These options allow you to make the dish your own and keep it exciting! For the full recipe, check out the details above. To start, bring a large pot of water to a boil. Add a pinch of salt to it. Next, add the washed and halved baby potatoes. Cook them for about 15 to 20 minutes. You want them to be fork-tender. After they are done, drain the potatoes and set them aside. Checking for tenderness is easy. Just poke a potato with a fork. It should slide in without much effort. Now, let’s make the sauce. In a large skillet, heat three tablespoons of olive oil over medium heat. Once hot, add four cloves of minced garlic. Sauté the garlic for one to two minutes. Be careful not to burn it, as burnt garlic can taste bitter. After the garlic is fragrant, reduce the heat to low. Slowly pour in one cup of heavy cream. Stir constantly to mix it well. Then, add one teaspoon each of dried thyme and dried rosemary. Season it with salt and pepper to taste. Let the mixture simmer gently for about three to four minutes. This helps the sauce thicken a bit. Next comes the fun part! Gradually add in ¼ cup of grated Parmesan cheese. Stir until it melts and the sauce becomes creamy. Now, gently add the cooked baby potatoes to the skillet. Toss them in the creamy garlic sauce until they are evenly coated. Cook everything for an additional two to three minutes. This will heat the dish through. Finally, remove from heat and garnish with chopped fresh parsley before serving. For the full recipe, check out the complete guide above. To get soft and tasty baby potatoes, boil them well. You can tell they’re done when a fork easily goes in. For extra flavor, add salt to the water before boiling. This small step makes a big difference. You can also add a sprig of rosemary or thyme to the boiling water. This adds a nice hint of flavor to the potatoes. Stir your sauce constantly while it cooks. This helps keep the sauce smooth and prevents lumps. If you don’t have heavy cream, you can use half-and-half or even coconut cream. Both options bring a nice richness to the dish. Just keep in mind that coconut cream may change the flavor a bit. When serving your creamy garlic sauce baby potatoes, use a large, flat platter. This allows the potatoes to spread out nicely. Drizzle some extra sauce over the top for a pretty look. To finish, sprinkle fresh parsley for color. This simple garnish makes the dish look fresh and inviting. You can also add some grated Parmesan on top for extra flavor. {{image_2}} You can add lemon or lime juice for a bright kick. The citrus will balance the richness of the cream. I love using fresh herbs like basil or dill too. These add fresh notes that make the sauce pop. If you want a vegan option, try using coconut cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese. Both options keep the dish creamy and flavorful. You can also swap baby potatoes for fingerling or Yukon gold potatoes. Each type has its own taste and texture. Creamy garlic sauce baby potatoes pair well with grilled chicken or fish. They also shine next to roasted vegetables. For a lighter meal, serve them with a fresh salad. You can enhance your meal by adding crusty bread to soak up the sauce. Enjoy your cooking adventure with these tasty options! For the complete recipe, check out the Full Recipe. To store your creamy garlic sauce baby potatoes, let them cool first. This step helps keep the sauce creamy. After cooling, place the potatoes in an airtight container. I recommend using glass containers for best results. They keep the taste fresh and are easy to clean. You can store them in the fridge for up to three days. When reheating, avoid the microwave if you want to keep them creamy. Instead, heat them on the stove over low heat. Stir gently to prevent sticking. You can add a splash of cream or milk to refresh the dish. This method helps keep the sauce rich and tasty. Yes, you can freeze creamy garlic sauce and potatoes. However, the texture may change slightly. To freeze, place the dish in a freezer-safe container. Make sure to leave some space for expansion. When you’re ready to eat, thaw it overnight in the fridge. Reheat gently on the stove, adding a little cream if needed to restore the creaminess. Creamy garlic sauce baby potatoes last about 3-5 days in the fridge. To store them, place the leftovers in a sealed container. Make sure they cool down before sealing. This helps keep them fresh longer. Always check for any signs of spoilage before eating. Yes, you can use other types of potatoes. Here are some great options: - Red potatoes: They are creamy and hold their shape well. - Yukon gold: These potatoes have a buttery flavor and smooth skin. - Fingerling potatoes: They add a unique shape and texture to the dish. Each type will give a slightly different taste and texture, so feel free to experiment. To reheat the dish, use a skillet over low heat. This helps keep the sauce creamy. Stir gently to prevent sticking. You can also add a splash of cream or milk for extra moisture. If you prefer, you can microwave it in a covered bowl. Heat in short bursts, stirring in between, to keep the texture nice. This blog post explored how to make creamy garlic sauce baby potatoes. We covered key ingredients like baby potatoes, garlic, and heavy cream. I shared step-by-step instructions to help you prepare them perfectly. You learned tips for cooking and storing, plus exciting variations for flavor. With this knowledge, you can create a tasty dish that impresses. Don't hesitate to experiment with flavors and substitutes. Your creamy garlic potatoes will surely be a hit! Enjoy your cooking journey!

Creamy Garlic Sauce Baby Potatoes

Indulge in the rich flavors of creamy garlic sauce baby potatoes that will elevate any meal! With just a handful of ingredients like tender baby potatoes, garlic, and Parmesan cheese, this recipe is both easy and delicious. Perfect as a side dish or a cozy treat, these creamy potatoes are sure to impress your family and friends. Click through to discover how to make this mouthwatering dish and enjoy every bite!
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Ingredients
  

1 lb baby potatoes, washed and halved

3 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

¼ cup grated Parmesan cheese

Fresh parsley, chopped, for garnish

Instructions
 

In a large pot, bring water to a boil and add a pinch of salt. Add the halved baby potatoes and cook for about 15-20 minutes, or until fork-tender. Drain and set aside.

    In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

      Reduce the heat to low, and slowly pour in the heavy cream, stirring constantly.

        Stir in the dried thyme, dried rosemary, salt, and pepper. Allow the cream mixture to simmer gently for about 3-4 minutes so it thickens slightly.

          Gradually add the grated Parmesan cheese, stirring until melted and the sauce is creamy.

            Gently add the cooked baby potatoes to the skillet, tossing them in the creamy garlic sauce until evenly coated.

              Cook for an additional 2-3 minutes to heat everything through.

                Remove from heat and garnish with chopped fresh parsley before serving.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                    - Presentation Tips: Serve in a large platter, drizzled with extra sauce and sprinkled with fresh parsley for a vibrant finish.