Description
Creamy Garlic Sauce Baby Potatoes are tender potatoes coated in a rich and flavorful garlic sauce.
Ingredients
- Baby Potatoes (1.5 lbs)
- Unsalted Butter (2 tbsp)
- Garlic (4 cloves, minced)
- Heavy Cream (1 cup)
- Vegetable or Chicken Broth (½ cup)
- Salt (½ teaspoon or to taste)
- Freshly Cracked Black Pepper (¼ tsp)
- Dijon Mustard (1 tsp, optional)
- Chopped Fresh Parsley (1 tbsp, for garnish)
Instructions
- Wash and halve the baby potatoes.
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- In a pan, melt the butter over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in heavy cream and broth, bringing to a simmer.
- Add salt, pepper, and Dijon mustard, mixing well.
- Combine the drained potatoes with the sauce, ensuring they are well coated.
- Garnish with chopped parsley before serving.
Notes
- Adjust the seasoning to your preference.
- Use half-and-half for a lighter sauce.
- Leftovers can be stored in the refrigerator for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Creamy Garlic Sauce Baby Potatoes, Garlic Potatoes, Creamy Potatoes, Side Dish Recipes