Irresistibly Creamy Garlic Sauce Baby Potatoes You'll Love
This Creamy Garlic Sauce Baby Potatoes recipe transforms simple ingredients into a delicious side dish perfect for any occasion.
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Servings: 4 portions
Calories: 320kcal
Equipment
- Baking Sheet
- medium saucepan
Ingredients
For the Potatoes
- 2 pounds baby potatoes washed and halved
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
For the Sauce
- 3 tablespoons unsalted butter
- 6 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley chopped, for garnish
- ½ lemon lemon juice juice of half a lemon
Instructions
Step‑by‑Step Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the washed and halved baby potatoes on a large baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss gently to coat.
- Roast the potatoes in the preheated oven for about 25-30 minutes, stirring halfway through until they are golden brown and fork-tender.
- Melt the unsalted butter in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
- Reduce heat to low and stir in the heavy cream and lemon juice. Allow to simmer gently.
- Gradually mix in the grated Parmesan cheese, stirring until completely melted to create a smooth sauce.
- Once the potatoes are roasted, transfer them to a serving dish and pour the creamy garlic sauce over them, tossing gently to coat.
- Sprinkle freshly chopped parsley on top for garnish and serve warm.
Notes
Tips: Use firm, fresh baby potatoes, and adjust lemon juice for sauce balance. Serve immediately for the best experience.
Nutrition
Serving: 1portion | Calories: 320kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 450mg | Potassium: 900mg | Fiber: 4g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 2mg