Garlic Sauce Baby Potatoes
Baby potatoes cooked in a creamy garlic sauce with Parmesan cheese and herbs.
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 chicken broth or vegetable broth
- ½ cup grated Parmesan cheese
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried Italian herbs or oregano + thyme
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Halve the baby potatoes and set aside.
- In a large skillet, melt butter with olive oil over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add the halved baby potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the heavy cream and chicken or vegetable broth. Stir well.
- Add Parmesan cheese, salt, black pepper, and dried herbs. Stir to combine.
- Cover and simmer for 10-15 minutes, or until the potatoes are tender and the sauce thickens.
- Garnish with fresh chopped parsley before serving.
Notes
You can use any small potatoes if baby potatoes are not available. Adjust salt to taste.