Description
The Creamy Garlic Herb Baby Potatoes recipe transforms humble baby potatoes into a dish brimming with flavor. This recipe is distinguished by its harmonious blend of fragrant garlic and robust herbs enveloped in a creamy sauce. Ideal as a delicious main or as a gourmet side dish, these creamy-garlic baby potatoes are sure to delight everyone at the table.
Ingredients
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme or rosemary
- Fresh parsley, chopped for garnish
Step-by-step Directions
1. Prepare the Potatoes
Preheat your oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with olive oil, and season with salt and pepper. Spread them out in a single layer on a baking sheet.
2. Roast the Potatoes
Place the baking sheet in the preheated oven. Roast the potatoes for 25-30 minutes, flipping halfway through the duration, until they are golden and crisp on the outside and tender on the inside.
3. Make the Creamy Garlic Sauce
While the potatoes are roasting, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Carefully pour in the heavy cream and bring the mixture to a simmer. Stir in the grated Parmesan cheese and dried thyme or rosemary. Cook for an additional 2-3 minutes, or until the sauce thickens slightly.
4. Combine
Once the potatoes are roasted, transfer them to the skillet with the creamy garlic sauce. Gently toss to ensure the potatoes are evenly coated with the sauce.
5. Serve
Garnish the dish with freshly chopped parsley to add a burst of color and fresh flavor before serving.
Servings & Preparation Time
This recipe serves 4 to 6 people as a side dish. Total preparation and cooking time is approximately 40 minutes.
Tips for Storage & Reheating
- Storage: Cool the leftover potatoes completely before storing them in an airtight container in the refrigerator. They will last for up to 3 days.
- Reheating: Reheat the potatoes in a skillet over medium heat until they are warm throughout. Add a little cream or butter if the sauce seems too thick.
Conclusion
The Creamy Garlic Herb Baby Potatoes recipe is a versatile and hearty dish that pairs effortlessly with a variety of meals, making it an excellent choice for both special occasions and everyday dining. With its rich, creamy texture and the aromatic presence of garlic and herbs, it promises to be a satisfying addition to your culinary repertoire.
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Creamy Garlic Herb Baby Potatoes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
Description
The Creamy Garlic Herb Baby Potatoes recipe transforms humble baby potatoes into a dish brimming with flavor. This recipe is distinguished by its harmonious blend of fragrant garlic and robust herbs enveloped in a creamy sauce. Ideal as a delicious main or as a gourmet side dish, these creamy-garlic baby potatoes are sure to delight everyone at the table.
Ingredients
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme or rosemary
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Potatoes Preheat your oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with olive oil, and season with salt and pepper. Spread them out in a single layer on a baking sheet.
- Roast the Potatoes Place the baking sheet in the preheated oven. Roast the potatoes for 25-30 minutes, flipping halfway through the duration, until they are golden and crisp on the outside and tender on the inside.
- Make the Creamy Garlic Sauce While the potatoes are roasting, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Carefully pour in the heavy cream and bring the mixture to a simmer. Stir in the grated Parmesan cheese and dried thyme or rosemary. Cook for an additional 2-3 minutes, or until the sauce thickens slightly.
- Combine Once the potatoes are roasted, transfer them to the skillet with the creamy garlic sauce. Gently toss to ensure the potatoes are evenly coated with the sauce.
- Serve Garnish the dish with freshly chopped parsley to add a burst of color and fresh flavor before serving.