Creamy Garlic Baby Potatoes
Creamy Garlic Baby Potatoes are tender baby potatoes coated in a rich Parmesan garlic cream sauce.Ready in just 30 minutes with simple ingredients.Perfect for weeknight dinners, holidays, and family meals.
Ingredients
- 1½ pounds baby potatoes red or gold, halved
- 2 tablespoons butter
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth or vegetable broth
- ½ cup grated Parmesan cheese
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried Italian herbs or equal parts oregano and thyme
- 2 tablespoons fresh parsley chopped
Instructions
- Place the halved baby potatoes in a large pot of salted water. Bring to a boil and cook for 10–12 minutes or until fork-tender. Drain well and set aside.
- Heat the butter and olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for 1–2 minutes until fragrant, stirring constantly to prevent burning.
- Pour in the chicken broth and heavy cream. Simmer gently for 3–4 minutes until the sauce begins to thicken.
- Stir in the Parmesan cheese, salt, black pepper, and Italian herbs until smooth and creamy.
- Add the cooked potatoes to the skillet and gently toss until every piece is coated in the Creamy Garlic Baby Potatoes sauce.
- Remove from the heat, garnish with fresh parsley, and serve immediately.
Notes
This garlic parmesan potatoes recipe tastes best served fresh but reheats beautifully for leftovers. Pair it with roasted chicken, grilled steak, baked salmon, or vegetable dishes. Add extra Parmesan before serving for an even richer finish.