Description
Creamy Garlic Potatoes are tender yellow baby potatoes cooked to perfection and smothered in a rich, garlicky cream sauce with Parmesan and a hint of cayenne. This comforting side dish is perfect for enhancing any meal with its smooth texture and robust flavor.
Ingredients
Scale
Potatoes
- 1 ½ lbs. yellow baby potatoes, scrubbed
- 2 ½ tsp. kosher salt
Cream Sauce
- ¼ cup butter
- 4 garlic cloves, minced
- 2 Tbsp. all-purpose flour
- 1 cup chicken broth
- ½ cup half and half
- ¼ cup shredded Parmesan cheese
- ⅛ tsp. cayenne pepper
- Kosher salt and fresh black pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Cook Potatoes: Add potatoes to a pot and cover with 2 quarts of cold water. Stir in 2 ½ teaspoons kosher salt. Bring to a boil over high heat, then reduce to a light simmer and cook uncovered for 15 minutes or until knife tender, checking starting at 12 minutes. Drain immediately and set aside.
- Make Cream Sauce: In a large sauté pan, melt ¼ cup butter over medium heat. Add minced garlic and cook, stirring frequently, until fragrant, about 30 seconds. Whisk in 2 tablespoons flour and cook until lightly golden, about 1 minute.
- Thicken Sauce: Gradually whisk in 1 cup chicken broth, continuing to whisk constantly until the mixture slightly thickens. Stir in ½ cup half and half, ⅛ teaspoon cayenne pepper, and ¼ cup shredded Parmesan cheese. Season with kosher salt and fresh black pepper to taste. Let the sauce thicken; if too thick, add more half and half as needed.
- Combine Potatoes and Sauce: Stir the cooked potatoes into the cream sauce until fully coated and warmed through.
- Garnish and Serve: Sprinkle fresh chopped parsley over the potatoes before serving for a fresh finish.
Notes
- Choose baby yellow potatoes for their creamy texture and thin skins, which require less peeling.
- Be careful not to overcook the potatoes to avoid them falling apart in the sauce.
- If you prefer a vegetarian version, substitute the chicken broth with vegetable broth.
- The cayenne pepper adds a mild heat; adjust or omit according to your taste.
- For a richer sauce, you can use heavy cream instead of half and half.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
