Creamy Garlic Baby Potatoes

$- 1.5 pounds baby potatoes, halved - 4 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons unsalted butter - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The key to a great creamy garlic sauce lies in a few essential ingredients. - Heavy cream gives that rich and smooth texture. It makes the dish creamy. - Garlic adds a robust flavor that elevates the potatoes. Freshly minced garlic works best. - Parmesan cheese brings a salty, nutty taste. It melts well and thickens the sauce. - Butter enhances the sauce's richness. It also helps the garlic sauté perfectly. These items combine to create a sauce that clings to every potato. You can customize this dish with some optional add-ins. - Fresh herbs like rosemary or chives add extra flavor. - Cream cheese can replace some heavy cream for a different texture. - Vegetable broth can substitute for cream. This makes a lighter version. - Bacon bits add a savory crunch for those who like a meaty twist. - Different cheeses like cheddar or feta can change the taste profile. Feel free to experiment and make this dish your own! {{ingredient_image_1}} First, wash the baby potatoes under cold water. This removes dirt and grit. Next, cut each potato in half. Place the halved potatoes in a large pot. Fill the pot with water, covering the potatoes completely. Add a generous pinch of salt to the water. Bring the pot to a boil over medium-high heat. Cook the potatoes for about 15 to 20 minutes. They should be tender when you pierce them with a fork. Once cooked, drain the potatoes and set them aside. While the potatoes cook, you can make the creamy garlic sauce. Start by melting unsalted butter in a skillet over medium heat. Once the butter is melted, add the minced garlic. Sauté the garlic for 1 to 2 minutes. You want it fragrant but not brown. Pour in the heavy cream and stir well. Add dried thyme, salt, and pepper to taste. Bring the mixture to a gentle simmer. Gradually add the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens, about 3 to 5 minutes. Now, combine the cooked potatoes with the creamy garlic sauce. Add the drained potatoes to the skillet. Toss gently to coat the potatoes evenly with the sauce. Cook for an additional 2 to 3 minutes to heat everything through. This step lets the flavors meld together beautifully. Finally, remove the skillet from heat and garnish with freshly chopped parsley for a touch of color. Serve warm and enjoy this rich and flavorful dish! To make the best creamy garlic baby potatoes, start with fresh baby potatoes. Choose firm ones for the best texture. Wash them well to remove dirt. Halving them helps them cook evenly. Use a large pot for boiling. This ensures all potatoes get equal heat. Don’t skip the salt in the water. It adds flavor right from the start. When you sauté garlic, keep an eye on it. Cook just until it’s fragrant, about one minute. Overcooking can lead to bitterness. When adding cream, stir gently. This helps it blend with the garlic flavor. Gradually add cheese to avoid clumps. This makes your sauce smooth and creamy. Toss the potatoes carefully to coat them without breaking. One common mistake is overcooking the potatoes. They should be fork-tender but not mushy. If you add the cream too early, it can curdle. Let the garlic cool slightly before adding cream. Also, be cautious with salt. You can always add more, but you can't take it out. Another mistake is not tasting as you go. Adjust the seasoning to your liking. If it feels bland, add more pepper or thyme. Lastly, don’t rush the simmering process. Letting the sauce thicken makes a big difference in taste. To boost flavor, consider adding more herbs. Fresh thyme or rosemary can add depth. You can also sprinkle in some red pepper flakes for heat. If you like a tangy taste, add a splash of lemon juice. Try adding cooked bacon bits for a savory twist. For a creamy finish, a dollop of sour cream works well. You can also experiment with cheese types. Cheddar or goat cheese can change the flavor profile. Use these suggestions to make the dish your own! Pro Tips Choose the Right Potatoes: For this recipe, baby or new potatoes work best due to their creamy texture and natural sweetness. Avoid using starchy potatoes like Russets for this dish. Don't Skip the Salt: Adding salt to the boiling water not only flavors the potatoes but also helps them cook evenly. Be generous with the salt for the best results. Adjust the Creaminess: If you prefer a lighter sauce, consider substituting half of the heavy cream with chicken or vegetable broth. This will still yield a rich flavor but with fewer calories. Enhance the Flavor: For an extra depth of flavor, consider adding a splash of white wine to the garlic and butter before adding the cream. Let it reduce slightly for a delicious twist. {{image_2}} You can change the flavor of your creamy garlic baby potatoes with herbs. Try using fresh rosemary or basil for a new twist. Thyme adds warmth, but fresh dill brings a bright taste. You can also add a squeeze of lemon juice for freshness. If you love spice, a pinch of red pepper flakes can give it a nice kick. You can bake your baby potatoes for a crispy texture. Preheat your oven to 400°F. Halve the potatoes and toss them with olive oil, salt, and pepper. Bake for 25-30 minutes until tender. Then, follow the creamy sauce steps in a skillet. Drizzle the sauce over the baked potatoes for a rich dish. Creamy garlic baby potatoes pair well with meats like grilled chicken or steak. They also go great with roasted vegetables for a full meal. For a lighter option, serve them with a fresh salad. A sprinkle of extra Parmesan or fresh herbs on top adds a nice touch. Enjoying these potatoes with friends makes every meal special. To keep your creamy garlic baby potatoes fresh, place them in an airtight container. Make sure they cool down before sealing. Store them in the fridge. They will last up to three days. If you want to enjoy them later, consider freezing them. When reheating, use a skillet for the best results. Add a splash of cream or broth to keep them moist. Heat on low, stirring gently. This helps revive the creamy texture. You can also use the microwave. Just cover the bowl to keep the moisture in. Heat in short bursts, stirring between each. Freezing creamy garlic baby potatoes is possible, but texture may change. To freeze, let them cool completely. Place them in a freezer-safe bag. Remove as much air as possible. They can last up to three months in the freezer. To use, thaw in the fridge overnight. Reheat as mentioned above for the best flavor. Yes, you can! While baby potatoes are perfect, you can use Yukon Gold or red potatoes. These types have a creamy texture and great flavor. Just make sure to cut them into similar sizes for even cooking. To lighten this dish, replace heavy cream with half-and-half or milk. You can also use Greek yogurt for creaminess. Reducing the butter and cheese will help cut calories without losing flavor. These potatoes pair well with grilled chicken, steak, or fish. They also go great with a fresh salad or steamed veggies. For a complete meal, try them with roasted vegetables or a simple green salad. This blog post covered how to make creamy garlic baby potatoes. We looked at key ingredients and essential steps for success. You learned tips to avoid common mistakes and ways to boost flavor. Variations allow you to customize the dish, while storage info helps you enjoy leftovers. Incorporating these ideas will help you create a tasty dish that impresses. With a little practice, you can make this recipe your own. Enjoy every creamy bite!$

A delicious and creamy dish featuring tender baby potatoes in a garlic Parmesan sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1.5 pounds baby potatoes, halved
4 cloves garlic, minced
1 cup heavy cream
0.5 cup grated Parmesan cheese
2 tablespoons unsalted butter
1 teaspoon dried thyme
to taste salt
to taste pepper
for garnish fresh parsley, chopped

Instructions

Begin by washing the baby potatoes thoroughly. Halve them and place them in a large pot.
Fill the pot with enough water to cover the potatoes, add a generous pinch of salt, and bring to a boil over medium-high heat. Cook for about 15-20 minutes or until the potatoes are tender when pierced with a fork.
While the potatoes are cooking, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it brown.
Pour in the heavy cream and stir well, adding the dried thyme, salt, and pepper. Bring the mixture to a gentle simmer.
Add the Parmesan cheese gradually, stirring continuously to create a creamy sauce. Allow to simmer for about 3-5 minutes until the cheese is melted and the sauce thickens slightly.
Drain the cooked potatoes and add them to the skillet with the creamy sauce. Toss gently to coat the potatoes evenly.
Cook for an additional 2-3 minutes to heat through and let the flavors meld.
Remove from heat and garnish with freshly chopped parsley before serving.

Notes

Garnish with fresh parsley for added flavor and presentation.

Keyword creamy, garlic, potatoes, sauce