Ingredients

• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: Prepare the Potatoes

1. Rinse and Halve: Start by rinsing the baby potatoes thoroughly. Cut each potato in half to ensure they cook evenly.
2. Season the Potatoes: In a bowl, toss the halved potatoes with a little salt, pepper, and 1 tablespoon of olive oil to lightly coat them.

Step 2: Sauté the Garlic

1. Heat Olive Oil: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
2. Add Garlic: Once the oil is hot, add the minced garlic. Sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic, as it can turn bitter.

Step 3: Cook the Potatoes

1. Add Potatoes to the Skillet: Place the seasoned potatoes in the skillet with the garlic. Stir to coat the potatoes in the garlic-infused oil.
2. Cook and Brown: Cook the potatoes for about 5-7 minutes, stirring occasionally, until they start to brown and become slightly tender. If they start sticking, you can add a small splash of water to the pan.

Step 4: Prepare the Creamy Garlic Sauce

1. Add Heavy Cream: Pour the heavy cream over the potatoes, stirring to incorporate the garlic and cream.
2. Add Parmesan Cheese: Gradually sprinkle in the grated Parmesan cheese while stirring continuously. Allow the cheese to melt into the cream, forming a thick, creamy sauce.
3. Season to Taste: Add salt and pepper to taste. Reduce the heat to low, cover the skillet, and let the potatoes simmer in the sauce for 10-12 minutes, or until the potatoes are fork-tender.

Step 5: Garnish and Serve

1. Check Consistency: If the sauce is too thick, you can add a splash of milk or water to reach your desired consistency.
2. Garnish with Parsley: Once the potatoes are tender, remove from heat. Sprinkle with fresh chopped parsley for a pop of color and fresh flavor, if desired.
3. Serve Warm: Transfer the potatoes to a serving dish and serve warm as a delightful, creamy side.

Nutrition Facts (Approximate per Serving, 1/4 of Recipe):

• Calories: 320 kcal
• Carbohydrates: 20g
• Protein: 6g
• Fat: 25g
• Saturated Fat: 13g
• Cholesterol: 70mg
• Sodium: 260mg
• Fiber: 3g
• Sugars: 1g

(Note: Nutritional values may vary depending on exact ingredient brands and quantities.)

FAQs

1. Can I use a different type of potato?

• Yes! Small Yukon gold or fingerling potatoes also work well in this recipe, as they have a similar creamy texture. Just be sure to adjust the cooking time if the potatoes are larger.

2. Can I substitute the heavy cream?

• Absolutely! You can use half-and-half for a lighter sauce or whole milk if you want a slightly less creamy texture. However, the sauce may be a bit thinner.

3. What if I don’t have Parmesan cheese?

• Pecorino Romano is a good substitute and will add a similar sharp, salty flavor. Other cheeses like mozzarella or Gruyère can be used, though the flavor will be different.

4. Can I make this dish in advance?

• While best served fresh, you can prepare this dish ahead. Reheat on the stovetop over low heat, adding a bit of cream or milk if the sauce has thickened too much.

5. How can I make this dish vegan?

• To make a vegan version, use plant-based cream (such as coconut cream) and a vegan Parmesan substitute. The flavor will differ slightly, but it will still be creamy and delicious.

Tips for Success

• Keep Stirring the Sauce: As the cream and Parmesan cook, they thicken and can stick to the pan. Stir the sauce often to keep it from scorching.
• Adjust Seasonings Gradually: Parmesan can be quite salty, so add salt gradually, tasting as you go. Freshly cracked black pepper adds a nice finishing touch.
• Use Fresh Garlic: Freshly minced garlic delivers a more robust flavor than pre-minced, so if possible, go for fresh.
• Customize the Herbs: For added depth, consider adding Italian herbs like thyme or rosemary when cooking the potatoes.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to refresh the sauce.
• Freezing: Due to the dairy content, freezing isn’t recommended as the sauce can separate when thawed. For best results, enjoy these potatoes fresh or refrigerated.
• Reheating: Reheat on the stovetop over low heat or in the microwave, adding a small splash of cream or milk if the sauce has thickened.

Conclusion

Creamy Garlic Parmesan Baby Potatoes are a delicious, versatile side dish that will complement any main course. The combination of tender potatoes, rich garlic-Parmesan cream, and a hint of fresh parsley creates a well-rounded flavor experience. This recipe is simple yet impressive, making it a great choice for holidays, dinner parties, or even weeknight meals. Whether you’re serving steak, chicken, or a vegetarian main, these creamy garlic Parmesan potatoes are sure to be a hit. Enjoy the comforting, savory flavors and watch as they become a household favorite!