Creamy Garlic Parmesan Baby Potatoes: The Ultimate Comfort Food Recipe
Introduction to Creamy Garlic Parmesan Baby Potatoes
These Creamy Garlic Parmesan Baby Potatoes are the perfect side dish to elevate any meal. With their buttery richness and hint of garlic, they bring a delightful comfort to your dining table. Easy to make yet indulgent, this recipe will quickly become a favorite in your household.
A Personal Story Behind My Creamy Garlic Parmesan Baby Potatoes Journey
Growing up, my grandmother always made the most incredible potato dishes. Her love for cooking inspired me to explore flavors and techniques in my own kitchen. This recipe reminds me of those family gatherings where laughter and delicious food filled the air. Each bite of these creamy potatoes takes me back to those joyful moments, making them more than just a side dish—they’re a nostalgic experience.
What Makes This Creamy Garlic Parmesan Baby Potatoes Recipe Special?
What sets this recipe apart is the perfect blend of creamy sauce and tender baby potatoes, all highlighted by the robust flavors of garlic and Parmesan. The addition of cayenne pepper gives it a subtle kick that elevates the dish without overpowering the comforting flavors. Plus, it’s quick and easy to prepare, making it ideal for weeknight dinners or special occasions alike.
The Full Creamy Garlic Parmesan Baby Potatoes Recipe
Ingredients
- 1 ½ lbs. yellow baby potatoes, scrubbed
- 2 ½ tsp. kosher salt
- 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
- Fresh chopped parsley for garnish
- Kosher salt and fresh black pepper to taste
Instructions
- In a cooking pot, add the scrubbed baby potatoes and cover them with 2 quarts of cold water. Stir in 2 ½ tsp. of kosher salt. Tip: Make sure the potatoes are fully submerged for even cooking.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat to a light simmer and cook the potatoes, uncovered, for 13-15 minutes or until they are knife-tender. Check for doneness around 12 minutes. Tip: Avoid overcooking to prevent them from falling apart. Drain and set aside.
- While the potatoes are cooking, prepare the cream sauce. In a large sauté pan over medium heat, melt the butter. Add minced garlic and cook, stirring frequently, until fragrant for about 30 seconds. Tip: Keep an eye on the garlic to prevent burning.
- Whisk in the flour and cook until lightly golden, approximately a minute.
- Gradually whisk in the chicken broth, whisking constantly until slightly thickened. Tip: This helps prevent lumps in your sauce.
- Stir in the half and half, cayenne pepper, and Parmesan cheese. Season with salt and pepper to taste. Allow the mixture to thicken. If it becomes too thick, adjust by adding more milk.
- Add the cooked potatoes to the cream sauce, ensuring they are fully coated. Garnish with fresh chopped parsley before serving. Tip: For added flavor, consider topping with crispy bacon bits or a sprinkle of paprika.
Serving Suggestions and Variations for Creamy Garlic Parmesan Baby Potatoes
These creamy garlic Parmesan potatoes pair wonderfully with grilled meats, roasted chicken, or as part of a vegetarian spread. You can also modify the recipe by adding sautéed mushrooms or spinach for extra nutrition. For a fun twist, try adding a sprinkle of your favorite herbs like thyme or rosemary for a fresh aroma.
Frequently Asked Questions About Creamy Garlic Parmesan Baby Potatoes
Can I use other types of potatoes? Yes, while baby potatoes are ideal for their tenderness, you can use Yukon Gold or red potatoes cut into smaller pieces.
Can I make this dish ahead of time? Yes, you can prepare the potatoes and sauce ahead of time. Just reheat gently on the stove before serving.
Is there a vegetarian option? Absolutely! You can use vegetable broth instead of chicken broth and keep the rest of the ingredients the same.
Enjoy these creamy garlic Parmesan potatoes as a delightful side dish for any meal!
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per Serving: 250
Servings: 4
Creamy Garlic Parmesan Baby Potatoes
Ingredients
Main Ingredients
- 1.5 lbs yellow baby potatoes, scrubbed
- 2.5 tsp kosher salt
- 0.25 cup butter
- 4 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 1 cup chicken broth
- 0.5 cup half and half
- 0.25 cup shredded Parmesan cheese
- 0.125 tsp cayenne pepper
- fresh chopped parsley for garnish
- kosher salt and fresh black pepper to taste
Instructions
- In a cooking pot, add the scrubbed baby potatoes and cover them with 2 quarts of cold water. Stir in 2 ½ tsp. of kosher salt.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat to a light simmer and cook the potatoes, uncovered, for 13-15 minutes or until they are knife-tender. Check for doneness around 12 minutes. Avoid overcooking to prevent them from falling apart. Drain and set aside.
- While the potatoes are cooking, prepare the cream sauce. In a large sauté pan over medium heat, melt the butter. Add minced garlic and cook, stirring frequently, until fragrant for about 30 seconds. Keep an eye on the garlic to prevent burning.
- Whisk in the flour and cook until lightly golden, approximately a minute.
- Gradually whisk in the chicken broth, whisking constantly until slightly thickened. This helps prevent lumps in your sauce.
- Stir in the half and half, cayenne pepper, and Parmesan cheese. Season with salt and pepper to taste. Allow the mixture to thicken. If it becomes too thick, adjust by adding more milk.
- Add the cooked potatoes to the cream sauce, ensuring they are fully coated. Garnish with fresh chopped parsley before serving. For added flavor, consider topping with crispy bacon bits or a sprinkle of paprika.