Description
Creamy Garlic Potatoes is a comforting side dish featuring tender yellow baby potatoes coated in a rich, flavorful garlic cream sauce with Parmesan and a hint of cayenne pepper, perfect for enhancing any meal.
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
- Boil Potatoes: Add the yellow baby potatoes to a cooking pot and cover them with 2 quarts of cold water. Stir in 2 ½ teaspoons of kosher salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to a light simmer and cook the potatoes uncovered for 15 minutes or until knife tender. Begin checking for doneness around 12 minutes to avoid overcooking. Drain immediately and set aside.
- Prepare Cream Sauce: While the potatoes cook, melt ¼ cup butter in a large sauté pan over medium heat. Add 4 minced garlic cloves and cook, stirring frequently, until fragrant, about 30 seconds. Whisk in 2 tablespoons all-purpose flour and cook until lightly golden, about one minute.
- Thicken Sauce: Gradually whisk in 1 cup chicken broth, stirring constantly until the sauce 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, adding a little more milk if it becomes too thick.
- Combine Potatoes and Sauce: Stir the cooked potatoes into the cream sauce until fully coated and heated through.
- Garnish and Serve: Sprinkle fresh chopped parsley on top of the creamy garlic potatoes before serving for a fresh, vibrant finish.
Notes
- Do not overcook the potatoes to avoid them falling apart during mixing.
- Use low-sodium chicken broth if you want to control salt levels.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust cayenne pepper to your preferred spice level or omit for milder taste.
- Half and half can be substituted with whole milk for a lighter sauce, though the creaminess will be reduced.
- Fresh parsley adds vibrant color and freshness but can be substituted with chives or basil.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
