Creamy Garlic Sauce Baby Potatoes
Looking for a delicious side dish to impress your guests? These Creamy Garlic Sauce Baby Potatoes are sure to be a hit at your next dinner party!
Ingredients:
- 1 pound baby potatoes
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- Boil the baby potatoes in a pot of salted water until they are fork-tender.
- In a separate pan, melt the butter over medium heat and sauté the garlic until fragrant.
- Add the heavy cream to the pan and let it simmer until it thickens slightly.
- Drain the potatoes and add them to the cream sauce, stirring gently to coat.
- Season with salt and pepper, then top with chopped parsley before serving.
Popular questions:
- Can I use regular potatoes instead of baby potatoes?
- Can I substitute the heavy cream with a lighter alternative?
- Can I add other herbs to the sauce?
- How can I make this dish vegan?
- Can I make this dish ahead of time?
- How long will the leftovers last?
Yes, you can use regular potatoes but make sure to adjust the cooking time accordingly as they may take longer to cook.
You can try using half and half or milk, but the sauce may not be as creamy.
Absolutely! Feel free to experiment with different herbs like thyme or rosemary for added flavor.
You can use a plant-based cream alternative and substitute the butter with vegan butter or olive oil.
You can prepare the sauce in advance and reheat it before serving with freshly boiled potatoes.
This dish is best enjoyed fresh but leftovers can be stored in the refrigerator for up to 2-3 days.
Helpful tips:
- For extra flavor, try roasting the baby potatoes before adding them to the creamy garlic sauce.
- To make this dish more filling, you can add cooked bacon or shredded chicken to the sauce.
- Don’t forget to adjust the seasoning according to your taste preferences.
Expert Secrets:
- To enhance the garlic flavor, infuse the butter with garlic before adding the cream.
- For a lighter version of this dish, you can use Greek yogurt or sour cream as a substitute for heavy cream.