Ingredients
Scale
- 2 pounds of baby potatoes
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Wash and halve the baby potatoes.
- Boil the potatoes in salted water for 15-20 minutes until fork-tender.
- Heat olive oil in a pan, add minced garlic, and sauté until fragrant.
- Add heavy cream, Parmesan cheese, salt, and black pepper to the garlic, simmering for 5 minutes.
- Drain the potatoes and mix them with the garlic cream sauce until coated.
- Serve warm, garnished with fresh parsley.
Notes
- Peeling the potatoes is optional; leaving the skin on adds texture.
- Be careful not to overcook the potatoes to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: American
- Diet: Vegetarian