Description
Tender baby potatoes smothered in a velvety garlic cream sauce, perfect as a side dish or a vegetarian option.
Ingredients
- 1 pound baby potatoes
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
- In a pan, melt the butter over medium heat, then add minced garlic. Sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and stir to combine. Season with salt and pepper.
- Add the cooked baby potatoes to the sauce, coating them to ensure flavor.
- Cook together for an additional 5 minutes until heated through. Garnish with fresh parsley before serving.
Notes
For a dairy-free version, use coconut cream or cashew cream. You can also add herbs like thyme or rosemary to enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: American