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Creamy garlic sauce-coated baby potatoes served in a bowl.

Creamy Garlic Sauce Baby Potatoes

Delicious baby potatoes in a creamy garlic sauce, perfect for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes, washed and halved
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
Creamy Sauce Ingredients
  • 3 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley, for garnish
  • 1/2 unit Juice of half a lemon

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved baby potatoes with olive oil, salt, and black pepper in a bowl until well coated.
  3. Spread the potatoes on a baking sheet in a single layer and roast for 25–30 minutes, or until golden and tender.
Cooking the Sauce
  1. In a skillet, melt the butter over medium heat.
  2. Add the minced garlic and cook until fragrant, about 1 minute.
  3. Pour in the heavy cream and bring it to a gentle simmer, stirring constantly.
  4. Add the grated Parmesan cheese and stir until melted and smooth.
  5. Squeeze in the lemon juice and mix well. Season with extra salt and pepper if needed.
Combining
  1. Combine the roasted potatoes with the creamy garlic sauce, and toss to coat evenly.
  2. Garnish with chopped fresh parsley before serving.

Notes

Enhance the flavor by adding a pinch of red pepper flakes for a spicy kick. Customize the dish by incorporating different herbs like thyme or rosemary.