Description
A delicious side dish featuring baby potatoes coated in a creamy garlic sauce, perfect for any meal.
Ingredients
Scale
- 1 kg (2.2 lbs) baby potatoes, washed and halved if large
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- 3 tbsp butter (for the sauce)
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 ½ cups (375 ml) milk (whole milk or half-and-half)
- ½ cup (120 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- ½ tsp dijon mustard (optional, for depth)
- ½ tsp onion powder (optional)
- Salt and black pepper, to taste
- 1 tbsp chopped parsley, for garnish
Instructions
- Boil the baby potatoes in salted water until just tender (about 10–12 minutes). Drain well and pat dry.
- In a skillet, heat butter and olive oil over medium heat. Add the potatoes and cook 5–7 minutes, until lightly golden and crisped on the edges. Season with salt and pepper, then set aside.
- In the same pan, melt 3 tbsp butter. Add garlic and sauté for 1 minute, until fragrant (don’t brown it).
- Whisk in flour and cook for 30 seconds to form a light roux. Slowly pour in milk, whisking continuously until smooth.
- Add heavy cream, Parmesan, and seasonings (salt, pepper, dijon, onion powder). Stir gently over medium-low heat until thickened and creamy (about 3–4 minutes).
- Return the potatoes to the pan and coat them with the creamy garlic sauce. Simmer for 2–3 minutes to allow flavors to meld.
- Sprinkle with fresh parsley and a little more Parmesan before serving.
Notes
- For a richer flavor, use half-and-half instead of whole milk.
- Adjust the seasoning according to your taste preference.
- Can be served with grilled meats or as a vegetarian main dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg