Description
Creamy Garlic Potatoes are a comforting side dish featuring tender yellow baby potatoes smothered in a rich, garlicky cream sauce with Parmesan cheese and a hint of cayenne pepper. Perfect for dinner sides, this recipe combines simple ingredients with easy stovetop cooking to deliver a flavorful and creamy potato dish.
Ingredients
Scale
Potatoes
- 1 ½ lbs. yellow baby potatoes, scrubbed
- 2 ½ tsp. kosher salt
Cream Sauce
- ¼ cup butter
- 4 garlic cloves, minced
- 2 Tbsp. all-purpose flour
- 1 cup chicken broth
- ½ cup half and half
- ¼ cup shredded Parmesan cheese
- ⅛ tsp. cayenne pepper
- Kosher salt and fresh black pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Cook the Potatoes: Add the yellow baby potatoes to a cooking pot and cover with 2 quarts of cold water. Stir in 2 ½ teaspoons of kosher salt. Bring the water to a boil over high heat, then reduce heat to a light simmer. Cook uncovered for 15 minutes or until the potatoes are knife tender, checking for doneness starting at 12 minutes. Drain the potatoes immediately and set aside to prevent overcooking.
- Prepare the Cream Sauce: While the potatoes cook, melt ¼ cup butter in a large sauté pan over medium heat. Add 4 minced garlic cloves and cook, stirring frequently, until fragrant, about 30 seconds. Whisk in 2 tablespoons of all-purpose flour and cook until lightly golden, approximately 1 minute.
- Make the Sauce Base: Gradually whisk in 1 cup chicken broth, continually stirring until the mixture slightly thickens. Then stir in ½ cup half and half, ⅛ teaspoon cayenne pepper, and ¼ cup shredded Parmesan cheese. Season with kosher salt and fresh black pepper to taste. Allow the sauce to thicken; if it becomes too thick, add more half and half or milk to reach desired consistency.
- Combine Potatoes and Sauce: Stir the cooked potatoes into the creamy sauce, ensuring each potato is fully coated. Heat through gently to meld flavors.
- Garnish and Serve: Sprinkle fresh chopped parsley over the top before serving to add color and brightness.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth.
- If you prefer a thicker sauce, add a bit more flour during the roux step.
- To make the dish gluten-free, use gluten-free flour instead of all-purpose flour.
- Adjust the cayenne pepper to your spice preference or omit for a milder flavor.
- Half and half can be replaced with heavy cream for a richer sauce or milk for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 35 mg
