Ingredients
- Baby potatoes, halved or quartered if large: 1.5 lbs
- Olive oil: 2 tablespoons
- Garlic, minced: 6 cloves
- Heavy cream: 1 cup
- Chicken or vegetable broth: 1/2 cup
- Fresh parsley, chopped: 1/4 cup
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Place the halved or quartered baby potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Step 2: While the potatoes are boiling, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
- Step 3: Pour in the heavy cream and chicken or vegetable broth. Bring to a simmer and cook for 3-5 minutes, or until the sauce has slightly thickened.
- Step 4: Add the drained potatoes to the skillet with the creamy garlic sauce. Toss gently to coat the potatoes evenly.
- Step 5: Season with salt and black pepper to taste. Stir in the chopped fresh parsley.
- Step 6: Serve immediately, garnished with extra parsley if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the potatoes in a skillet over low heat, adding a splash of milk or broth if the sauce becomes too thick.
- Serve these creamy potatoes as a comforting side dish to roasted chicken, grilled steak, or pan-seared fish.
- For an extra layer of flavor, try adding a pinch of red pepper flakes to the garlic while sautéing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American